Keef, British pork bangers like you made back in 2013 are very close to German Bratwurst, they would be a much better substitute than Bockwurst. Great points for making an actual tomato curry though, that's standart in the Ruhr Area, and a lot of "best currywurst" awards can be found around here. Most other places in Germany, they just sprinkle some curry powder over bottled Ketchup (which is admittedly the original Berlin way). And a lot of these places actually use bockwurst, so you are not too far off there.
I love Curry Wursts, but i got so sick after eating one a couple of years ago so have not tried it again. But that was from a rest stop so i guess that would not be the best way to eat this delish dish
Sauce 1, sausages nil. The sauce you have done is probably very close, but the sausages are like the ones you get in the chiller cabinets at you local lidl or aldi and not the Carp (not a mis spelling) that come in jars
Deffo grub for post beer shenanigans Keef. Poach the snags in water. All sausies can be done like. Then colour off in a griddle or non stick frying pan. Means the snags have a more pleasing texture/moisture level. Ditch the stainless frying pan. It'll end in tears, unless you got a KP hidden under the sink mate... Of course I m gonna comment, I'm a chef! Great vid!
@@Keefcooks unless you pay ludicrous amounts for high end stainless frying pan, meat can easily become stuck to the surface. Stainless can also develop hot spots, where one area has more tendency to burn food. This is generally caused by the pan being too hot and not central on the burner on a regular basis, causing an uneven distribution of heat across the surface area of the pan. Most commercial kitchens use stainless/aluminium pots and anodised or ali frying pans/skillets. I personally don't like Ali pots as they can leave a faint/ali taste to the food. A KP is a Kitchen Porter -the poor unfortunate tasked with cleaning all the stuff chefs use, as well as all the customer plates etc. A KP is the backbone of a kitchen. A good KP can really make the kitchen hum. A bad one can make service a complete nightmare.
To put things in perspective, I've never been to Berlin or tasted the "original" currywurst, but the idea has piqued my interest a number of years ago so I tried it. I don't remember exactly the recipe I used at that time but I found this among my bookmarks so it might as well have been it: www.saveur.com/article/Recipes/Currywurst-Sauce It was ... interesting, but nothing to really write home about. I never did it again, but I may have to give it another try now. IIRC from some research that I did at that time, it seemed that the original recipe for Herta Heuwer's currywurst sauce has been lost and essentially ALL variations that exist today are imitations.
KeefCooks I didn't do it for this recipe (instead I used tomato sauce, essentially the same as your passata). But when I cook fancy Italian dishes with canned San Marzano tomatoes I do crush them manually. That gives a better texture in the final dish. For currywurst sauce it would be a waste of time though.
0:15 Not just Berlin. Popular in Hamburg and Frankfurt and Karlsruhe as well! I think it is popular on every Bahnhof of Germany, even in Munich where I haven't been.
KeefCooks no it's the meat pies you get in Oldham and Ashton and other Lancashire town's. It's made with minced rather than chunks of beef and has juice but not gravy. Neil
On Diners Drive-Ins and Dives they had this dive bar that did a chicken currywurst sausage from scratch. It looked quite good, And since you enjoy making sausage thought I'd mention it.
I've had dozens and dozens of high end currywursts from an upscale beer garden restaurant called "Bangers" in central Texas where there's quite a large German population. They make their own sausages fresh and the currywurst has a good bit of curry in it to the point where it's yellow. It's delicious but it's made from the best possible sausage which is also delicious as a bratwurst. I won't give you flak for the frankfurters but I will add that I will never eat another frankfurter as long as I live and my mouth is now watering for a good currywurst. I was wondering about your take on the currywurst experience and it looks to have been formed via frankfurters. I'm glad there are better sausages. LOVE your cooking Keef! *Keep up the excellent work and thank you for your show!*
That is so different I didn’t know it existed but ya after a good pub crawl that would go down nice!!!! We don’t have hot dogs in a jar here that was cool to see lol.
Hallo as far I know ingredients of the sauce is that what make every one to the own. Is like brand of every street food seller and person personal taste. I like spicy.
5:39 There is probably one explanation other than "after several pints". A German invented it after WW-II. He accidentally spilled ketchup on curry powder or other way round, would not waste it. So, starved as he was (many were) he ate it. Under those conditions, it caught on. Perhaps why I like it too. I used to be on the chubby side as a teen, sometimes overdoing it a bit.
Enjoy your presentations! I'm glad you used a different sausage (similar to a hotdog)! This way one can make it on a regular day! Or whatever brat the may have at hand! Mary in the USA
Yup looks like the kinda thing one would make when drunk or in hangover state.. And the drunk chef might imagine that it might be healthy. I don't know it the unknown spices used to make the curry powder would counteract the nitrates (preservatives) used to make the hotdog . In a drunken state one might also swear that it tasted good. I have made those sausage and different ingredients stews in the past and damn they tasted great. I haven't made it in my health craze state but I might , if I added a bunch of supposedly healthy things to it ! One must beware of explosive toilet sounds ! ;)
KeefCooks I won't try to convince You since you apparently are already convinced otherwise. Eat healthy original God produced natural food from plants or animal source. Avoid industrially produced mixtures of god knows what , and hopefully You will remain happy and healthy. Cheers .
Can you make zapiekanka? Very popular street food in Poland. Careful now while googling - it's NOT a casserole. It's a piece of baguette with some toppings. Try that! Love your vids BTW. Cheers!
Yes i have to you know don't you. That must have bean an experience. What you have made just really does not fit together. If you really want to experience the effect of Currywurst you got to use a Bratwurst. Problem is you will not find it in the UK. You will have to make it your self. I cud help you with that. It's surprisingly easy. 60-40 Meat and fat mince it put it in the kitchen machine cuter it really fine adding ice in between as not to heat it up to much. salt of cause. Maggie. Fill it slowly boil the sausage at 90 degrees Celsius for like an hour depending on the size of your sausage. put it in the fridge for one day and you got Bratwurst. For the meat use belly pork and shoulder. Take a look at Grabowski's channel has speaks in German but he is very precise and it easy to understand. Good luck. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XFVaHRckElg.html #csachevaux
I'll have to hunt those sausages down and it they don't have mechanically separated meats, I will give them a try as I can buy curry ketchup in the commissary here on the local navy base and we enjoy the taste on even a lowly fried egg and chips dinner for a change.
He thinks that's the wrong kind of question. There is so much variation in recipes for this sauce, nobody can say which is 'correct'. He says it tasted great, and that's good enough for him.
