Curry wurst. Photo: Jennifer Iserloh.
My first encounter with curry wurst was in Berlin -- soft tasty sausage and spicy curry ketchup sauce that's also slightly sweet. No one that I've spoken to seems to know the origin of this fast-food delight, which is still made with very high-quality products in Germany. My challenge was to make it with American ingredients and update it so we could enjoy curry wurst as a healthy meal that can be served for dinner with a side of steamed broccoli.
Get my updated curry wurst recipe after the jump...
Curry Wurst
Serves 4
Serves 4
1 teaspoon canola oil
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 tablespoons good quality curry powder, such as Madras
1 teaspoon sweet or hot paprika
1 medium tomato, chopped
1/4 cup ketchup
1/4 cup water
4 turkey sausages, such as turkey Kielbasa
4 whole wheat or whole grain hot dog buns
Heat the oil in a small saucepan over medium heat. Add the shallot and garlic and cook 1 to 2 minutes, until they begin to soften.
Add the curry and the paprika, cooking 1 minute more until fragrant.
Add the tomatoes, ketchup and water. Bring to a slow simmer and cook 8 to 10 minutes until the tomatoes have softened and the sauce is thick.
Cook the sausage according to package instructions and toast the buns.
Place one sausage in each bun and top with 1/4 of the sauce, serve immediately.
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
Add the curry and the paprika, cooking 1 minute more until fragrant.
Add the tomatoes, ketchup and water. Bring to a slow simmer and cook 8 to 10 minutes until the tomatoes have softened and the sauce is thick.
Cook the sausage according to package instructions and toast the buns.
Place one sausage in each bun and top with 1/4 of the sauce, serve immediately.
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
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