Serious Eats: Recipes

Cook the Book: Currywurst

[Photograph: Caroline Russock]

There's something so weird and wonderful about the combination of grilled sausages and curry-spiked ketchup that is German Currywurst. It's one of those dishes that has intrigued me since I first heard about it. Since I have no plans to travel to Berlin anytime soon, I decided it was time to experience currywurst for myself, with the help of this recipe from Planet Barbecue! by Steven Raichlen.

The wurst part of this dish is really up to you—any mild beef, pork or veal links will do. The sausage is really just a vehicle for the curry sauce, which lived up to all the hopes I had for it. The sauce begins with sauteed onions and mustard seeds, followed by a full cup of ketchup and a healthy dose of curry powder, nutmeg, anise seeds, and black pepper. By cooking the ketchup down, the tomatoey flavors caramelize and deepen, leaving you with a sauce that could almost be served as a chutney.

After grilling and slicing the bratwurst, you just slather the sauce on the sausage coins. The currywurst was a hearty plate of food best enjoyed after a few beers. It was the kind of plate I found myself going back to again and again, and enjoying way more than I'd care to admit. If the currywursts served at authentic German takeaways are as good as Raichlen's recipe then I am officially a fan.

As always with our Cook the Book feature, we have five (5) copies of Planet Barbecue! to give away this week.

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