Thursday, June 04, 2015

Saveur: Currywurst

How have I been eating German food for this long and NOT have discovered currywurst?  No, really.  I didn't take it seriously, but this is...amazing.  I completely understand how the whole city of Berlin could be smitten.  It's like spicy ketchup with all these amazing things going on in the background.  I can only imagine how awesome this must be with a good beer.  You need this for your cookout.  NEED IT.  Feel free to serve it with fries or a good roll if you want to be super traditional.

Adapted from Saveur magazine website

1 large yellow onion, finely chopped
2 tablespoons canola oil
2 tablespoons Madras curry powder
1 tablespoon hot paprika
1 (14½-ounce) can diced fire-roasted tomatoes
6 tablespoons granulated sugar
¼ cup red wine vinegar
½ teaspoon sea salt
Freshly ground black pepper
4 bratwurst, cooked

Heat oil in a saucepan over medium heat. Add onion and cook until soft, 8–10 minutes. Add curry powder and paprika; cook for 1 minute more. Add tomatoes, with their juice, sugar, and vinegar; stir to combine. Season, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened (about 25 minutes). Purée sauce in a blender until smooth. Serve hot over sliced sausage.

Makes 4 servings

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