This week we are recreating a Berlin Street Food Classic, the Currywurst. We enjoyed our Vegan Currywurst at “Curry 36” while visiting Berlin and loved it so much, we had to share a Recipe for it.
Usually served with Pork Sausage, we make ours Vegan and accompany it with Homemade Fries and Yam Fries, Homemade Tomato Ketchup and Spice mix.
Chef Sha will share his Top Tips as usual for best results and some extra layers of flavor. So make sure to watch until the end 😊
Curry 36 Berlin: https://curry36.de/de/
Chuck Hughes products: https://chuckhughes.ca/shop/
Christmas in November at Fairmont Jasper Park Lodge: https://www.christmasinnovember.com/
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Video chapters:
0:00 Intro
00:42 Background info to the dish
02:06 Overview of Ingredients
03:24 Making of the Tomato ketchup
08:36 Preparation of the Fries
11:57 Grilling of the Sausages
12:39 Finalizing all components
14:07 Preparation of Spice mix
18:34 Assembling and Tasting
21:39 Outro
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FIND HERE THE RECIPE FOR…
VEGAN CURRYWURST
Prep time: 30min.
Cooking time: 1h
Ingredients for 4 portions:
Cracked Pepper to taste
½ tsp Fennel seeds
½ tsp Chunky Chaat
2 tsp Smoked paprika
1 tsp Hing
½ tsp Biryani spice
1 tsp Coriander powder
2 tsp Turmeric
Salt to taste
2 tsp Garlic powder
2 tsp Onion powder
Chili flake to taste
6 Vegan sausages
1 bunch Green onions
796ml Crushed tomatoes
1 Red onion
500g Sweet potatoes
500g Potatoes
100ml Vinegar
215ml Maple syrup
Canola oil
Olive oil
50g Fried onions
Equipment and Tools:
Small and big knife
Cutting board
Strainer
Spatula, Tongs
Small pot
BBQ (alternatively stove)
Hand blender (link above)
Instructions:
1. Heat up a pot on medium heat, add 2 tbsp of Canola oil. Peel and slice the Onion and add them to the pot. Add the Salt to pull out water from the Onions. Keep stirring.
2. Once browned, add the Fennel seeds and Smoked paprika, stir, then add the Chili flakes and let cook for a few minutes. Then add Onion and Garlic powder and let cook.
3. Add the Crushed tomatoes, turn the heat down and let simmer for 20-30min.
4. Peel the Sweet Potatoes and Potatoes and cut them in stripes in your preferred size.
5. Chef Sha’s Top Tip: Run them under cold water to remove the starch, then let them drain.
6. Add the Maple syrup to the Tomato ketchup and let it cook for another 10-15min.
7. Season the “Fries” with Salt and Pepper and spread them evenly on a baking sheet. Pre-heat the oven at 380° Fahrenheit.
8. Grill the Sausages on medium heat until nicely brown. Slice them up following video instructions.
9. Slice the Green onions finely.
10. Add the Vinegar to the Tomato ketchup and let simmer for a final 10min.
11. Bake the Fries for a total of 30min. Check them after 15min., sprinkle some Olive oil over them and flip them after another 10min.
12. For the Spice mix, add the Biryani spice, Chunky Chaat, Turmeric, Coriander powder, Salt and Hing in a small bowl and mix.
13. Blend the Tomato ketchup with a hand blender until smooth.
14. Assemble everything following video instructions for best results. VOILÀ!! ENJOY!!
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Thank you so much for watching, “Tschüss” and until next time!!
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