Currywurst Evening with KulTour
If Germans would be able to settle on one national dish, it could easily be argued to be currywurst. Unfortunately they can't agree due to regional differences in that vast country. However, we were not in doubt of what to make when we invited over the guys from #KulTour for a German evening. New readers might want to check this post and this about the summer adventure Andrea is having with the TV2 film production team along the Tour de France route.
Currywurst is a German fast food, which you will often find served from a food truck or another kind of food booth. The original is made with some sort of bratwurst, sliced in pieces, and served with a ketchup or tomato paste seasoned with curry. We got our sausages from Anni's Pølsemakeri, and made the curry sauces ourselves of course.
Finn-Erik and John Kaare from #KulTour came visiting and brought Finn-Erik's girlfriend Cisilie and his daughter Filipa. We knew that homemade currywurst would be quite new to them, so we made two types of sauces to go with the sausages. One very traditional ketchup based sauce and another gourmet version based on the recipe of famous German chef Frank Rosin. In addition we made Heston Blumenthal's triple cooked fries.
Classic Currywurst Sauce
2 tbsp sunflower oil
100 g tomato ketchup
250 g tomato puree
4 tbsp white wine vinegar
4 tblsp sugar
It couldn't be easier!
Mix all ingredients and boil the sauce in a pot while stirring. Taste with salt and curry powder until delicious.
Grill the sausages, slice them in pieces, pour the sauce over and dust with more curry powder. Serve with the best ever triple cooked french fries.
Gourmet Currywurst Sauce by Frank Rosin
4 red peppers
1 shallot, finely sliced
1 clove of garlic, finely sliced
2 tbsp tomato paste
500 ml chicken broth
1 half chili
100 g sugar
1 tbsp mild paprika powder
2 tbsp curry powder
1 pinch of salt
1 tsp sunflower oil
This one is a bit more work, but also pretty easy!
Fry the shallots and garlic in a pan on low heat with some oil and the sugar, until they caramelize. This could take a while, about 30 minutes, so start early.
Chop the peppers and chilis and place them in a tray in the oven with some oil to caramelize as well. 180 degrees for 25 minutes should do the trick. Once everything is soft and yummy, mix the peppers, chilis, onions and garlic together and add all the other ingredients.
Cook for 15 minutes. Taste with salt and curry powder until it makes you so happy that you dance the currywurst jiggle.
Use a stab mixer to make it into a fine sauce. Serving is similar to the classic sauce.
Andrea is leaving for France and Spain to film with the #KulTour guys again on Wednesday the 27th of May. If you want to know what they are up to, make sure to follow #KulTour and Two Foodies Eating in these channels:
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