Add the tinned tomato tomato purée crème fraîche and coconut cream and simmer for ten minutes to allow the spices to release their flavours. Currywurst is a street food or fast food dish of german origin consisting of steamed then fried pork sausage german. Currywurst german sausages with curry tomato sauce you can t go wrong with this german fast food favourite. Masala chickpea stuffed baked potatoes. German currywurst recipe one of germany s favourite comfort foods currywurst is another of the popular recipes that can easily be replicated at home.
The knorr chefs recommend currywurst with fries. Buy a pack of kielbasa sausages from the supermarket and prepare this easy currywurst sauce to give it the authentic german culinary touch and relive your fond german holiday memories. Enjoy these stuffed spuds straight from the oven or save for a great work lunch on a chilly day. That sums up the ever popular currywurst. Currywurst has been a german institution since its invention in berlin in 1949 by herta heuwer.
3 pour the sauce over the sausage and serve. Currywurst recipe serves 4. Currywurst is a popular fast food in berlin germany. Cook stirring occasionally until sauce is warmed and smooth 5 to 10 minutes. Remove the pan from the heat remove the sausage cut into slices and keep warm.
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2 pour 200ml of water into the pan. If you re in a hurry you can substitute ketchup for the sauce or use your own recipe. To make the curry sauce gently fry the onion garlic ginger and chilli in the butter for around five minutes. 2 pour 200ml of water into the pan. Bratwurst typically cut into slices and seasoned with curry ketchup a sauce based on spiced ketchup or tomato paste itself topped with curry powder or a ready made ketchup seasoned with curry and other spices.
To make the curry sauce gently fry the onion garlic ginger and chilli in the butter for around five minutes. 3 pour the sauce over the sausage and serve. The knorr chefs recommend currywurst with fries. Add the tinned tomato tomato purée crème fraîche and coconut cream and simmer for ten minutes to allow the spices to release their flavours.