Currywurst

Emmi’s Currywurst combines her own tomato-and-orange sauce with selected pan-fried Rostbratwurst. She describes the sausage dish in Germany’s canteens and gives the sauce and sausage their separate cooking routes.

The shallot is peeled and cut into fine cubes. Half a Peperoni is washed, deseeded and cut into fine cubes. Two tablespoons of the selected sunflower oil heat in a pot; both vegetables sweat briefly over medium heat until the shallot is translucent.

Tomato paste, brown sugar, sweet paprika powder, curry powder, a pinch of salt and black pepper from the mill join the pot. They sweat together for about one minute. The selected supplied direct orange juice deglazes the mixture and is stirred in.

Tomato passata and the selected optional cinnamon stick join the sauce. It bubbles gently without a lid over low heat for fifteen to twenty minutes. The cinnamon stick is removed, and the sauce may be seasoned again with the listed spices to taste.

In a separate pan, an unquantified portion of the selected sunflower oil heats. The ready Rostbratwurst fries over medium to high heat with turning until golden, then is cut into pieces about one to two centimetres long. The own sauce is distributed over it; optional extra curry powder is sprinkled on the finished dish.