Currywurst with Hand-Cut Fries

Currywurst with Hand-Cut Fries

Recipes with Currywurst

The full Imbiss plate: currywurst and hand-cut fries on one paper plate, the fries absorbing the curry sauce from below. The Berliner Rot-Weiss sauce of ketchup and mayonnaise goes on the fries.

Prep Time

20 min

Cook Time

30 min

Servings

2

Difficulty

Medium

Ingredients

  • 2 pork Bratwurst
  • 4 medium floury potatoes (e.g. Maris Piper or Bintje)
  • Vegetable oil for frying
  • 200ml curry ketchup sauce (see currywurst-sauce recipe)
  • 2 tsp curry powder for dusting
  • 3 tbsp ketchup
  • 3 tbsp mayonnaise
  • Salt

Steps

1

Peel and cut the potatoes into batons about 1cm thick. Rinse in cold water, then dry completely with a clean towel. Residual moisture causes oil to spit violently.

2

Heat oil in a deep pan or fryer to 150°C. Working in batches, fry the potato batons for 5 minutes until just cooked through but still pale. Remove, drain on paper towels, and rest for at least 10 minutes. This is the first fry.

3

While the blanched fries rest, steam then fry the sausages as in the classic currywurst recipe. Keep warm.

4

Raise the oil temperature to 190°C. Fry the rested potato batons in batches for 3 to 4 minutes until golden and crisp. Remove and drain on paper towels. Season with salt immediately.

5

Place the hot fries on a paper plate or tray. Lay the sausage rounds on top or beside the fries. Ladle the hot curry sauce over the sausage.

6

Mix the ketchup and mayonnaise together in a small bowl or squeeze them side by side onto the fries directly. This is Rot-Weiss: Berlin's standard fry sauce. Dust the sausage with curry powder and serve.

Tips

The two-stage fry is the difference between fries that stay crisp under the sauce and fries that go soggy in thirty seconds. Do not skip it. Once the sauce hits the fries underneath the sausage, they will soften slightly regardless, which is part of the point: the sauce-soaked fries at the bottom of the plate are a reward.