Text 37062, 65 rader
Skriven 2010-04-23 23:09:58 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Curry worst
===================
->  ->  RH> the land of currywurst, which to me sounds a lot like the
German
->  ->  RH> equivalent of Kraft Mac & Cheese.  Comfort food that no one
from
->  ->  RH> another culture can stand.
->  ->
->  -> Currywurst is a bratwurst with curry ketchup.  Simple, unless it's
been
->  -> upscaled in the past 20 years.
->  ->
->  RH> I don't think it's pure ketchup; there has to be some curry in
there
->  RH> somewhere.
-> 
-> Isn't that what Ruth the Other said??? 
-> 
Pretty much. I think I was half past braindead when I hit the reply button. 
It does have some extra spices in it if the recipe is accurate.  I'm told
the stuff was invented just after the War, when the American GIs brought in
ketchup and the locals had to figure out something to do with the stuff.

This is a German recipe for it that calls for apple and apple cider
vinegar.  The site has an English translation; I take no responsibility for
its accuracy.  I can more or less read the original enough to work with it,
but can't do a full translation myself. 

The original German can be seen here:
http://www.marions-kochbuch.de/rezept/0386.htm

http://www.marions-kochbuch.com/recipe/0386.htm

Currywurst with Ketchup
1 tbsp olive oil
1 onion 
1 can tomatoes
1/2 apple
1/8 l / 4 3/4 oz apple cider vinegar 
1 tsp  salt
50g / 1 3/4 oz sugar
Freshly ground pepper
2 tsp  mustard
Basil

3 sausages
20g/2 1/2 tbsp shortening
600g / 21 oz French fries
Curry

Serves 3 - 603 cal per serving
Prep-time: 45 min. - Total-time: 45 min.
Begin with boiling down the home made tomato ketchup. Heat the olive oil
and steam the diced onions until glossy. Add the tomatoes with the juices.
Cut a 1/2 apple in chunks and add to the tomatoes. Pour in the apple cider
vinegar and season with salt, sugar, freshly ground pepper, mustard, dried
basil and a little bit curry powder. Let simmer in the uncovered pot,
stirring once in a while. After approx. 45 min. all the liquid should be
evaporated and the result is a thickly tomato puree. Strain the tomato
puree (use a spoon to strain the tomato puree through a sieve) and season
to taste. In a large skillet heat the Oil and roast the sausages for about
5-8 minutes on medium heat until light brown. (You can use knockwurst,
large franks or cooked bratwurst for this recipe.) Be careful don't let
them get to dark. The inside should stay pink. Cut them in chunks, pour
over the ketchup and sprinkle with curry powder. Serve with French fries.
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