Currywurst
Sliced sausage drowned in a sweet-sharp curried tomato sauce and dusted with more curry powder, invented on a Berlin street corner and never improved upon. Chips are compulsory.
- Total time
- 13 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Get the chips going first so they finish alongside the sauce.
Fry the sausages in the oil over medium heat for 8 to 10 minutes, turning often, until browned all over and cooked through to 74C in the centre.
Meanwhile simmer the passata, tomato puree, curry powder, vinegar, sugar and paprika in a small pan for 6 minutes until thick and glossy, adding a splash of water if it tightens too far.
Slice the sausages into 2 cm coins and pile them into a bowl.
Pour the hot sauce over, dust generously with more curry powder, and serve with the chips and a small wooden fork you will lose immediately.
Read all that and thought “absolutely not”?
Completely fair. Currywurst is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.