German Christmas Market-Style Currywurst Recipe
This German Christmas market-style currywurst recipe will transport your taste buds straight to the heart of a bustling German Christmas market. Picture this: It's the month of December, and every herr and fraulein from Berlin to Bavaria goes out on the town to the city's quaint Christmas market. While there, they will be undoubtedly led by their noses to the most bustling stall: the currywurst stand.
If you're keen to experience the sausage dearly beloved by an entire nation, hold onto your lederhosen and brace yourself for a tongue-tingling adventure. Today, we're diving into the delicious world of currywurst, that legendary street food sensation that has won over Germans and food enthusiasts far and wide. According to Ksenia Prints of At the Immigrant's Table, this German staple is an absolute comfort food masterpiece. From the sizzling German sausages to the rich and tangy curry ketchup, this recipe is sure to satisfy your taste buds no matter the season.
Gather the ingredients for German Christmas market currywurst
To make a Christmas-style German currywurst, you'll need to choose your favorite German bratwurst, whether it's Bavarian bratwurst, cockwurst, or knockwurst. The sausage can be pre-cooked or raw. Onions will give the dish a savory undertone, and a clove of garlic will provide that aromatic punch.
The star of the show, yellow curry powder, will bring vibrant flavors to the dish, with a little extra for dusting. Don't forget to grab some ketchup, which will serve as the base of the curry ketchup, as well as vegetable oil for a touch of richness. You'll also need just a pinch of baking soda to add to the sauce. For a tangy twist, have white wine vinegar on hand. Dark brown sugar will add a touch of sweetness, while Worcestershire sauce enhances the umami notes. Sprinkle in paprika, salt, and mustard powder for a well-rounded flavor profile.
Make the ketchup
In a saucepan, heat oil over medium heat. Add onions, garlic, 1 tablespoon of curry powder, ketchup, white wine vinegar, sugar, Worcestershire sauce, paprika, salt, and mustard powder. Bring the mixture to a simmer, allowing the flavors to meld together. Let it simmer for 15 minutes, stirring occasionally.
In the final stretch of cooking, add a pinch of baking soda to the sauce and observe as it creates a delightful bubbling reaction. This step helps to neutralize any acidity in the sauce and enhances its overall balance. Once you've added the baking soda, turn off the heat and carefully remove the saucepan from the stove.
For a smoother texture, you can blend the mixture until smooth, but this is optional. Allow the curry ketchup to cool, then refrigerate it for ideally a day before using, or as long as possible.
Prep the sausages
If your sausages are not pre-cooked, begin by poaching them in simmering water. This step will partially cook the sausages and prepare them for the next cooking method.
When your sausages are partially cooked, or if you're starting with pre-cooked sausages, grill or pan-fry them like they do in a German Christmas market. Cook them until they turn golden brown and develop a crispy outer crust. If pan-frying, consider making slits in the sausages to prevent bursting.
Serve the sausages with the curry kethcup
Slice the cooked sausages into bite-sized pieces. Generously top them with the homemade curry ketchup, allowing the flavors to mingle. For an extra kick of curry, sprinkle some additional curry powder on top.
Sit back, relax, and savor the deliciousness of your homemade Currywurst. The combination of flavorful sausages, tangy curry ketchup, and the aromatic curry powder will delight your taste buds. Don't forget to enjoy with a side of fries or a fresh bread roll for a complete meal.
- ½ tablespoon vegetable oil
- ½ onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon yellow curry powder
- ½ cup ketchup
- 1 ½ tablespoons white wine vinegar
- 3 tablespoons dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon baking soda
- 4 links pre-cooked German bratwurst, such as Bavarian bratwurst, bockwurst or knockwurst
- Heat the oil in a saucepan. Add the onions, garlic, curry powder, ketchup, white wine vinegar, sugar, Worcestershire sauce, paprika, salt, and mustard powder. Bring to a simmer.
- Let simmer for 15 minutes, stirring occasionally. In the last few minutes, add in baking soda and allow the sauce to bubble. Remove the sauce from heat and optionally blend it for a smoother sauce. Store the sauce in the fridge until ready to use.
- If the sausages aren't pre-cooked, poach them in simmering water.
- Grill or pan-fry sausages until brown and crispy. Optionally, make slits in sausages to prevent bursting.
- Slice the sausages, top with curry ketchup, and optionally sprinkle with extra curry powder. Serve right away.
| Calories per Serving | 372 |
| Total Fat | 27.0 g |
| Saturated Fat | 8.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 62.9 mg |
| Total Carbohydrates | 20.6 g |
| Dietary Fiber | 1.4 g |
| Total Sugars | 13.9 g |
| Sodium | 1,092.6 mg |
| Protein | 12.6 g |
