My first taste of this German “fast food” dish was at Concordia Language Village International Day in Waldsee village. I fell in love with it. So simple and yet, so unique and delicious. The addition of the curry powder to the ketchup creates a curiously good condiment for generally plain, pork bratwurst. And, who doesn’t love brats and french fries (every once in awhile)? Yum. yum. yum.
You can read more about currywurst here… http://en.wikipedia.org/wiki/Currywurst.
We grilled regular beer bratwursts, cut them into 1 inch slices, slathered with special currywurst ketchup and served with a hefty side of fries. Oh, and a pickle or two. (If you haven’t tried Trader Joe’s pickles, you must. They take the prize.)
There are many, many recipes for the currywurst sauce and/or currywurst ketchup. I decided to go the simple route and used ketchup and curry powder, heated and thickened on the stove.
Use as much curry powder as you’d like. I used about a cup of ketchup and 3-4 teaspoons of mild curry powder.
Heated over medium heat, stirring constantly, until slightly thickened and a little grainy.
Can be served hot or cold. You could also experiment with additions of mustard powder, sriracha, worcestershire, etc.
The kids really liked this as well. Enjoy!