Currywurst
Fries:
Cooking oil
Yukon potatoes
Potato starch (optional)
Salt for seasoning
Sauce:
Head over to my butter chicken recipe for the sauce. Skip the coconut milk.
Bratwurst:
Package of bratwurst.
BEER PAIRING:
Wallenpaupak | For The Love of Lager
Style: Dark Lager
Abv: 4.5%.
Ever since I’ve seen this dish on television, I always wanted to try to recreate. Frankly, I’m not sure why I haven’t tried making currywurst sooner - its extremely easy to make.
The origins of this dish are quite interesting. The origin of currywurst's are connected to the German capital. Around the late 1940s, a German housewife, engaged in a trade of some spirits with British soldiers for ketchup. This trade is what created the dish. The dish was composed of wurst, sliced and covered in ketchup and topped with sprinkled curry powder. I took it in a slightly different direction and used my masala-ish sauce instead of ketchup.
Sauce
Steps:
Head over to my butter chicken video and peep the sauce recipe but skip the coconut milk.
Start this first as it will take the longest
Fries
Equipment:
Pot
Wire rack
Tongs or fish spatula
Baking sheet (Optional)
Steps:
Cut Yukon potatoes into spears
Optional: coat in potato starch and freeze
Fill dutch oven or pot with enough oil to cover the fries.
Heat up oil to 350-375F and fry until golden brown.
Remove fries and place on wire rack for 10-15 minutes.
Then fry again to get even more crispiness.
Bratwursts
Equipment:
Pot
Toothpicks
Cast iron pan
Cutting board
Steps:
Boil the wurst for 10-12 min
Using a toothpick poke tiny holes into the bratwurst.
On a hot cast iron, sear the bratwurst.
When rested, slice bratwurst into little medallions.
Plate next to fries and top with sauce.