Let’s talk about street food: I’m completely obsessed. It’s a little bite of the local culture wrapped up to eat right away! With zero fear of outside germs (immune boosters!) it’s the best way to jump right in to local food. Which is everything I’m about every time I travel anywhere, including the next town over.
I really, really like to eat.
And speaking of: one of my favorite holidays, when we get to stuff ourselves silly on appetizers all day, is coming up! These are the perfect last-minute snack to set out for the big game this weekend alongside a big helping of salty fries.
Currywurst has a special place in my heart as the official unofficial street food of Berlin. Lately I’ve been feeling especially nostalgic about my time there, which definitely includes the imbiss snack bars on every corner. It’s simply impossible to pass up a good döner kebab or currywurst!
After literally hours of going through currywurst recipes online, the only thing I’m certain about is that there is no ‘real’ currywurst recipe. Some say ketchup is a sacrilege, some blend the sauce smooth, some add sweet chili sauce. I didn’t know anyone in Germany who made their own – why bother, when you can walk down the block and buy a plate for 1€?
After testing and tasting, this comes closest to how I remember my neighborhood currywurst. Some are much sweeter, some are spicier, but here’s my favorite. Credit for the odd-seeming addition of baking soda goes to The Kitchen Maus, who figured out how to neutralize the acidity without adding sweetness.
- 12 oz. beer
- 4 thick bratwurst, about 1 lb.
- 1 T. oil
- 1 t. vegetable oil
- ¼ cup onion, finely minced
- 2 T. curry powder
- 2 t. smoked paprika
- ¼ t. baking soda
- 1 cup ketchup
- ¼ t. baking soda
- 1 t. worcestershire
- extra curry powder for topping
- Bring beer to a simmer over medium-high heat in a large pan, preferably nonstick.
- Add bratwurst in a single layer. Simmer for 8 minutes on each side.
- When the bratwurst are done cooking, pour off excess beer and add oil. Return to the heat and cook for about 45 seconds per side, until browned all around.
- Slice bratwurst and smother them in sauce. Sprinkle a little extra curry on top and eat right away.
- Saute onion in oil over medium-high heat until translucent.
- Add curry and paprika and stir for about 30 seconds, until very fragrant.
- Stir in ketchup, baking soda, and worcestershire and cook for another minute.