Currywurst is a popular late-night snack in Berlin. How popular? There's a museum dedicated to it — the Deutsches Currywurst Museum.
What puts the curry in currywurst is the sauce; here, chef Michael Gordon of Paulaner Brauhaus in New York City shares his curry ketchup recipe. At the restaurant, they serve it drizzled over grilled bratwurst, and it's also fantastic on french fries.
- 2 T unsalted butter
- ½ medium Spanish onion, diced
- 1 T paprika
- 2 T curry powder
- 1 ½ c ketchup
- 3 c water
- 2 T low-sodium soy sauce
1. In a medium saucepan, melt the butter over medium heat.
2. Add the onion, and cook until lightly browned.
3. Add the paprika and curry powder, and cook for 3 more minutes.
4. Add the ketchup and water, and bring to a simmer. Cook gently until the mixture starts to thicken again.
5. Add the soy sauce, and transfer to a blender. Purée until smooth.
6. Chill, and store tightly wrapped in the refrigerator.
Makes: 3 c