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Currywurst
Currywurst
Currywurst is a delicious and popular German street food. It’s typically made with sliced pork sausage that is seasoned with curry powder, then smothered in a flavorful tomato-based sauce. The dish is often served with a side of crispy fries or a warm bread roll.
Ingredients
- 4 pork sausages
- 1 tablespoon vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon curry powder
- 1 cup tomato ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey or brown sugar (optional, for a touch of sweetness)
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large frying pan over medium heat.
- Add the sausages and cook them until browned and cooked through. This should take about 10 minutes. Remove the sausages from the pan and set them aside.
- In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Sprinkle the curry powder over the onions and garlic, stirring well to coat them evenly. Cook for another minute to toast the curry powder.
- Add the tomato ketchup, Worcestershire sauce, and honey or brown sugar (if desired) to the pan. Stir everything together and let it simmer for about 5 minutes to allow the flavors to meld together.
- Season with salt and pepper to taste.
- Slice the cooked sausages into bite-sized pieces and return them to the pan with the sauce. Stir gently to coat the sausages.
- Allow the Currywurst to simmer for an additional 5 minutes, or until the sausages are heated through and well-coated in the sauce.
- Serve your homemade Currywurst with a side of fries, a warm bread roll, or even over rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 441kcal (22%)Carbohydrates: 26g (9%)Protein: 18g (36%)Fat: 30g (46%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 81mg (27%)Sodium: 1320mg (57%)Potassium: 555mg (16%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 411IU (8%)Vitamin C: 7mg (8%)Calcium: 40mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
