How To Make Original Berlin Currywurst At Home 

I like it when you speak Deutsch to me.

Das stimmt, gut gesagt😅.

Deutsche Kochvideos sind schon meistens cringe

@@giratina6665 gibt aber paar Ausnahmen. Kein Stress kochen finde ich persönlich mega, Ichkocheheute is auch echt gut

Sehe ich genauso! :) Durch die sehr interessanten Videos bei denen man die Mühe, Recherche und Leidenschaft die dahinter steckt auch sehen kann, wird der channel bestimmt sehr schnell wachsen.

Finde sein Englisch auch ziemlich gut..normalerweise haben deutsche immer ihren Akzent..:')

@@beautylover7795 Stimmt...am schlimmsten klingt bei deutschen immer das ''th''. Entweder klingt's wie ein ''s'' oder ein ''f''.

@@Dispatern haha ja

Dutch ma ville mon an appealle je mappale pistachio je mange pizza 👍😁

Because even the Germans do not like German cuisine.. 🤣

@@SurajInd89 xD You know, in my country germans did leave an important mark on our culinary history

@@SurajInd89 Thats not really true. There is nothing better than a good hot german Eintopf in the winter!!! I would never skip that for someting else.

It's December 2020 now, and he's getting closer, at 414K subs at the moment. sometimes, the YT algorithm just has to work along, I came across his channel only a few weeks ago. And yes, I subbed.

It seems my guess was correct.

@@Doct 653K and counting!

currywurst 👍👍👍

Yeah, that will definitely make your life easier. And extruding the sausage out onto a moistened metal sheet pan so it doesn't stick while you're filling the casing.

Ordinary sausage channel

Wow, +30k Abos in 2 Wochen!

Sind zwei Monate, aber trotzdem beachtliches Wachstum!

Und jetzt bereits 6-stellig. Verdient!

233k mittlerweile hab ihn erst jetzt gefunden

of course! the east is just as much part of berlin as the west.

@@mynameisandong Wow, this inclusiveness in one sentence!

@@mynameisandong The East is Dance Dance Revolution!

Skinn off , man , LOL

Which one is the DDR style?

I’m dying 😂 Maybe from your comment, maybe from heart disease.

Agreed - I subscribed based on the kebab video.. ..but after I saw there as a whole stack of other videos I was drooling over. Hadn't actually looked at the subscriber count, until you mentioned it.. ..on the bright side we can always claim we were here first :)

If I had to suggest what strikes a visitor to Germany as "different" - and unfortunately I've not been to Berlin, so this is based on Dusseldorf & Munich (just saying, if any of this is applicable/useful). 1) Lack of beer choice. I mean this as a good thing. Beer comes in 3 flavours Light/Dark/Wheat - not corporate branded. Unlike a lot of the world where there the same beers are available everywhere, your choice of venue in Germany defines what you'll be drinking. Venues are not interchangeable - the preference of brewery/beer-type will shape where you should drink. 2) Food. Schweinshaxe with a dumpling the size of your head is immeasurably better than the British "packet of crisps" to accompany drinking. What's maybe unique though to Germany (well maybe similar to Spanish tapas), are all the small plates of food you can get with your beer. I'll accept this may be less magical to the locals, but as a visitor it's great to be able to spend an evening sat in once place, flagging down passing beer and food, and just paying based on a shredded beer-mat at the end of the evening

@@mynameisandong Definitely one of the better places I've randomly gone for work. The one that stands out is raw pork mince (from google, I guess it was "Mett") France does raw beef, middle-east does raw lamb - but I'd never had raw pork before. The beer definitely helps lower the barrier for trial (it was delicious). In the morning I'd escape the misery of a hotel breakfast in the local Kamps (yes, I know it's not a family owned bakery) - but way better bread and coffee than my mid-priced hotel. Then after work "a beer or two"... which takes me back to my post above. You didn't mean to go out for the night, but you find yourself at a nice table, in a nice bar. Then the nice staff with the eternally full tray of "tiny beers" keep swinging by, and they're so tiny.. what harm could another do? Then you think you should probably eat dinner, but they come around offering some delicious little plates that stave off the hunger...and then you realize you should have been in bed hours ago, your beer mat looks like a doily, and when you try to stand your legs seem to be malfunctioning slightly. Fortunately small stalls supplying fortifying wurst seem to have magically appeared lighting the route back to your bed. I never acquired the taste for curry-wurst (too sweet) - but have fond memories of regular delicious sausage selections on those bits of card that are 'almost, but not quite' a plate - and a selection mustards to dip them in. Life-saving.

@@mynameisandong Yes, Düsseldorf, so suspect similar to Köln based on geography. Maybe another interesting thing about Germany I'd not really considered - is that there is still a lot of 'regionality' (for want of a better word). I'd previously presumed the whole country was beer steins & dirndls (oktoberfest seems to dominate the international view of a night out in germany). My best guess was that I was remembering www.tripadvisor.co.uk/Restaurant_Review-g187373-d965262-Reviews-or10-Uerige_Hausbrauerei-Dusseldorf_North_Rhine_Westphalia.html

@@goldcd speaking of "regionality": tell a Cologne guy that Düsseldorf is somewhat the same and prepare for a following inevitable rant ;) there's this kind of feud going on between the two cities.

Tbh, if you don’t mind the „heresy“ you can basically use any sausage and turn it into Currywurst. The bigger part, imo, is the sauce. Either spice up ketchup with chili/pepper and curry powder, or make it from scratch (sear finely diced onions, add some tomatoes, add ground black pepper, pinch of salt and curry powder and other spices to your liking). Bottom line is, if you have access to any kind of sausage, tomatoes/ketchup and curry powder or paste…you can make Currywurst. Don’t let your dreams be dreams, just do it :)

But you must understand that curry powder is actually a blend of spices used in Tamil cuisine. We use it in most of our curries, except that we use the ingredients separately instead of premade mix!

@@brightlight6536 I personally suggest people to never use pre-made spices. I grinding them separately and mixing them is tough, but it's worth the hassle and much safer, better and long lasting than pre-made one. Plus it's cheaper.

@@brightlight6536 No man those pre mix curry powder is actually toxic. Believe me.

@@brightlight6536 Hey, it's really cool to know where exactly that mixture comes from! So our Western curry powder is based on Tamil cuisine?

No, we do have curry powders and pastes in India. We call them sabzi masala. Curry powder has mostly same spices that the sabzi masala and garam masala that most Indians use at home. Sure, they might have slight variations in ingredients and vary in the relative proportions of each, but so do the foundational spice mixes among different regions, cultures, brands and households within India.There is no centralized authority that is codifying any of this. Therefore, you can't recipe-police spice mixes. Even for more distinct preparations, for example, a chicken korma and the like, with the exception of some highly historical signature recipes from some local traditions or very region specific recipes, there is rarely a definite spice composition that everybody has to use. Different restaurant have different spice mixes for that. There are general tendencies and flavor profiles that have passed down from region to region, cook to cook and everyone else is trying to replicate that as per their own tastes and accessibility. A Bengali mother's everyday chicken curry will have a noticeably different spice mix from that preferred in a Punjabi family's or a Tamil's. So what, if a British family wants to use those same spices with their chicken curry in a slightly different composition. Curry powder is nothing but a baseline spice mix that most Westerners would use as a dedicated flavoring when trying to recreate a general flavor of Indian cuisine. Most households in India do the same. We use pre-prepared spice mixes, whether you buy it from a store or you're from an adulteration-wary family and mum has a mix of basic foundational spices that she cleaned and ground from whole spices herself. And not only does that spice mix go in almost every spice application, in a lot of recipes that's the only point at which you're adding the spice elements for the bulk of the dish. With the exception of really good restaurants or some very passionate home cooks, no one is selecting and calibrating a spice selection tailored for different ingredients or recipes. So, a regular Indian is neither significantly more informed nor more adept in the use of spices than an average Westerner. And finally, on a lighter note, should Indians really be entitled to the snobbery of nitpicking other cultures on how they adapt and simplify Indian influences to suit their own palates and lifestyles, when we are also extremely guilty of stereotyping entire cuisines around it's one representative? Please refer to: Pizza seasoning = Italian food. Soy sauce, chilli sauce, fried rice spice mix = Chinese food, etc.

Version I heard was that the inventor had gotten hold of curry powder, ketchup & Worcs from the garrison in the Brit sector of postwar Berlin. Is it true? No idea. Not really important in the grand scheme of things - what matters is she had them and she used them to make some deliciousness :D

He said "Seitan" a type of meat substitute made with gluten not to be confused with satan obviously.

im in notts my aldi doesnt have any german sausages :( the one in Basford

Indem man nicht den typisch deutschen Weg geht und sich nicht davor scheut, Sprachen auf Geräten, in Spielen, bei Medien wie Serien etc. auf Englisch zu wechseln und tatsächlich versucht Englisch zu sprechen, vor allem mit Ausländern, und nicht nur als Witz.

Mir is es auch aufgefallen Danach gab es auch noch the Wurst XD

@Zoom sorry if ur gonna reply my message can you atleast speak english. Had to google translate it. I was just talking about the history of that sausage .. no need to go all raging just cause WW2 is mention.

@Zoom halt dein maul

Can I try yours though 😳

I don't think he's necessarily missing anything, he's not making "curry powder" he's just making his own spice mix that works best for his recipe, or as he calls it, Berlin Masala.

Just wating for this channel to blow up, so we dont have to wait so long!

In Germany we dont like Currywurst too hot, kids eat that often too and our mouth can't handle it. Also very much people don't really like coriander.

as a dutchman i am very aware of the red Hela sauce bottles, they're everwhere around here too, they are cheaper than most A brand over here too for the same volume, yet a favorite with many i think the red got lighter over the years though, pretty sure 20 years ago my grandma already had it in the fridge, and i remember the color being way darker, more bordeaux-like then again, pretty sure the old one said "curry gewürz" on it and made no mention of ketchup, either they rebranded or they're really hard to find old-style here in the netherlands we call the gewürz sauce "curry" and the spice powder "kerrie(poeder)", so there's no real confusion over that :) everytime i try to find a proper translation, i realize how much Dutch is in between english and german

@@mynameisandong noch mehr Spliffer nach Green Berlin locken xd kein sorge komme Anfang März xd