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.
Currywurst
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
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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