Schuster's Berlin Currywurst
Schuster's Berlin Currywurst transforms fast food into a high-quality, home-style dish. Our curry sauce is like the culinary soul of Berlin. Just as diverse influences contribute to Berlin's charm, a multitude of spices combine here to create a complex and harmonious blend. Because when it comes to cooking, the right mix is crucial.
Ingredients
- 500 g strained tomatoes
- 4 sausages
- 1 small tart apple
- 2 onions
- 2 cloves garlic
- 1 Tbsp white wine vinegar
- Side dish
- potato wedges
Instructions
Dice the onions and mince the garlic. Core the unpeeled apple and cut it into small pieces (or grate it).
Heat a little oil in a pot and sauté the apple, onions, and garlic over medium heat for about 4 minutes, until translucent.
Add the sugar and caramelize it over medium heat until golden brown. Don't forget to stir occasionally.
Add the turmeric, paprika, ginger, salt, cloves, cinnamon stick, star anise, chili pepper, bay leaf, and curry powder (use only one compartment!). Sauté briefly, stirring, until fragrant.
Pour in the strained tomatoes and simmer, covered, over low heat for 15 to 20 minutes.
Remove the bay leaf, cinnamon stick, cloves (2 pieces), and star anise (2 pieces) and purée the sauce until smooth. Stir in the vinegar.
Fry the sausages in a pan, cut them into small pieces, generously pour the sauce over them, and sprinkle with curry powder. Serve with fresh fries or potato wedges.
RECIPE FOR THE WEDGES Preparation: Preheat the oven to 220°C (425°F).
Wash the potatoes well (then they don't need to be peeled) and cut them into wedges. Toss them in a bowl with 2 tablespoons of oil.
Waiting: Place the potatoes on a baking sheet lined with parchment paper and bake for 40 minutes. Turn the wedges over halfway through.
Place the cooked wedges in a bowl, season with salt to taste, and enjoy while hot.
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