Currywurst Recipe
For those nostalgic for one of Berlin's favourite fast foods.
Ingredients
Instructions
- Chop up the chile pepper; set aside. Chop up the onion; sauté the onion until soft; set aside
- While the onion is cooking, warm the water in a pot. When the water is warm, but not boiling, add to it the tomato paste and sauce, stir to mix well, then the onion, and all remaining ingredients. Leave it on a low simmer until it thickens. Adjust taste with salt and pepper; it if got too thick on you, add a bit more water. Serve warm over the sausages.
- Make slits in 4 to 6 sausages. Fry them, then when cooked, finish slicing them through the slits.
- Then put some sausage on each plate, and pour the currywurst sauce over them.
Notes
You may if you wish boil the sausage instead of frying it. Frying it is preferred in west Berlin; boiling in east Berlin. Skinless sausages are generally boiled; sausages with skin are generally fried.
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