Sunday, October 20, 2013


A quick and easy dinner that's perfect for October. Pair with German beer and pretend you're in Berlin.

One year ago: Yogurt-Marinated Lamb with Ginger and Garlic
Two years ago: Refrigerator Dinner Rolls
Three years ago: Chinese Beef with Broccoli
Four years ago: Southwestern Egg Rolls

Currywurst (from Planet Barbecue!)

2 tbsp vegetable oil
1/4 cup very finely minced white onion
1 tsp mustard seeds
1 tbsp curry powder
1/2 tsp ground black pepper
1/4 tsp freshly grated nutmeg
1/4 tsp anise seed
1 cup ketchup
4 weisswurt or other white veal sausages

1. Heat 1 tbsp oil in medium-size saucepan over medium heat. Add onion and mustard seeds and cook until onion begins to brown, 3 - 4 minutes.
2. Stir in curry powder, pepper, nutmeg, and aniseed and cook until fragrant, 1 minute.
3. Stir in ketchup and simmer until thick and richly flavored, 3 - 5 minutes.
4. Preheat grill to high. Brush and oil grill grate. Arrange sausages on hot grate 1" apart. Grill until crusty and brown on all sides and cooked through (2 - 3 minutes per side for cooked and 8 - 10 minutes per side for uncooked).
5. Transfer sausages to cutting board, cut crosswise into 1/4" slices, place sausages in shallow bowls, and spoon curried tomato sauce on top to serve.

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