Mmmm, this currywurst recipe is making us hungry already. A 'wurst' is basically 'sausage' in german, and it's the staple base of many hearty German recipes. There are so many ways to customise this recipe, too, by trying out different sausage types and different ways with sauerkraut (more on that below).
- 1 brown onion
- 2 tablespoons white wine vinegar
- 4 Cumberland sausages
- Half a teaspoon curry powder
- 300g potatoes
- 1 small white cabbage
- 1 carrot
- 1 tin of tomato frito
- 2 brioche sub rolls
- Salt, sugar, vegetable oil, to taste
1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6.
2. Cut the potatoes (skins on) into chips, then add them to a baking tray with a drizzle of vegetable oil and a pinch of salt.
3. Slide the chips to one side of the baking tray and add the Cumberland sausages.
4. Put the tray in the oven for 25-30 min or until the sausages are cooked through and the chips are golden and crisp
5. Meanwhile, boil a kettle. Grate the carrot[s] (skin on). Shred (or grate!) the baby white cabbage[s] finely.
6. Dissolve 1 tsp [2 tsp] sugar in 2 tsp [4 tsp] boiled water in a large bowl.
7. Once dissolved, add the white wine vinegar and a generous pinch of salt – this is your pickling liquor.
8. Add the shredded cabbage and grated carrot to the pickling liquor and set aside until serving – this is your speedy sauerkraut.
9. Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the curry powder and cook for 30 sec or until fragrant. Once fragrant, add the tomato frito and cook for 3-4 min or until thickened to the consistency of ketchup – this is your curry ketchup.
10. Meanwhile, peel and finely slice the brown onion[s]. Once the curry ketchup is done, transfer it to a bowl and wipe the pan clean. Return the pan to a medium-low heat with a drizzle of vegetable oil. Once hot, add the sliced onion with a pinch of salt and cook for 10-12 min or until soft and caramelised.
11. Once the sausages and chips are almost cooked, add the brioche sub rolls to a separate baking tray. Put the tray in the oven for 2-3 min or until warmed through.
12. Carefully cut the warmed brioche sub rolls down the middle. Load each with two sausages, a dollop of the curry ketchup and caramelised onions. Serve the currywurst-dog with the chips and speedy sauerkraut to the side.
The beauty of this recipe is that it's so easy to adjust it to suit your taste and/or dietary requirements. Vegan? It's very easy to replace the sausages with vegan ones. We also quite like this recipe made with chicken sausages, as they're lighter than pork. If you want a very traditional German-style meal, try seeking out proper Bratwurst. And if you have no time at all to cook, you can also use frankfurters that are already cooked and just need heating up in hot water.
Chips are also optional in this dish and can be replaced with healthier roast potatoes or mashed potatoes. For an autumnal take on currywurst, try serving with sweet potatoes instead of regular potatoes.
What makes this meal so characterful, though, is the addition of sauerkraut. If you're feeling lazy, you can actually just get a jar of Polish sauerkraut from a specialist/corner shop – the real stuff is made with lactic acid and without the use of vinegar and is a probiotic food.
Alternatively, you can make speedy sauerkraut at home using lemon juice, salt, and a dash of olive oil. You need a lot of lemon to create the pickling effect – a whole large one or two whole smaller ones. Lemon, unlike vinegar, will preserve the nutrients in the carrot and cabbage.