Luxury Currywurst

Luxury Currywurst

Recipes with Currywurst

The same logic as the Imbiss original but with a coarse-ground heritage-breed sausage, a sauce built from San Marzano tomatoes and Madras curry, and a dusting of Kashmiri chilli powder. The format stays the same: sliced, sauced, standing.

Prep Time

20 min

Cook Time

35 min

Servings

2

Difficulty

Medium

Ingredients

  • 2 coarse-ground pork sausages, preferably from a heritage breed (Duroc, Berkshire)
  • 400g tin San Marzano whole tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tamarind paste
  • 1 tbsp soft brown sugar
  • 1 tbsp sherry vinegar
  • 2 tsp Madras curry powder (for cooking)
  • 1 tsp Madras curry powder (for finishing)
  • 1 tsp Kashmiri chilli powder
  • 1 tsp sweet smoked paprika
  • Half a small shallot, minced
  • 1 clove garlic, minced
  • 1 tbsp butter
  • Salt

Steps

1

Melt the butter in a saucepan over medium-low heat. Add the shallot and cook for 4 minutes until soft. Add garlic and cook for 1 minute more.

2

Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Add the Madras curry powder (cooking measure) and Kashmiri chilli powder. Stir and cook for 30 seconds.

3

Crush the San Marzano tomatoes with your hand as you add them to the pan. Add Worcestershire sauce, tamarind paste, brown sugar, sherry vinegar, and smoked paprika. Stir to combine.

4

Simmer over low heat for 20 minutes until reduced and thickened. Blend smooth with a stick blender. Taste and season with salt. The sauce should be bright, warm, and slightly acidic.

5

Steam the sausages for 8 minutes, then brown in a dry cast-iron pan over medium-high heat for 3 to 4 minutes per side. Rest for 2 minutes before cutting.

6

Cut the sausages on a wooden board with scissors into 2cm rounds. Transfer to a plate. Spoon the hot sauce over. Dust with the finishing measure of Madras curry powder and a pinch of Kashmiri chilli. Serve with good bread.

Tips

Tamarind paste replaces some of the vinegar and adds a deeper, fruitier sourness than cider vinegar alone. Kashmiri chilli powder gives a red-orange colour and gentle warmth rather than sharp heat. Both are available at any South Asian grocery. This version is still currywurst, not a new dish: do not lose the sauce-over-sausage structure or the fresh curry dusting.