Making Currywurst in South Africa

the sausage braai outside of the Berliner

Vince was not quite finished with German food after we returned to Joburg from Europe. He still wanted to make some Berlin Currywurst on the braai at home.

This place is HUGE!

Luckily, Joburg has no shortage of German-style butcheries and shops around town courtesy of the large European population from Germany and Holland who settled here. The biggest and best around has got to be the Tirolean Meat: Berliner Grill & Deli in North Riding. It is filled with all kinds of German specialties and ingredients, many imported from Germany, and in the case of the sausages, prepared right on site.

some of the sausages made on the premises

we bought a variety for our Currywurst dinner

pretty good pretzels too!

They even have some pretty decent-tasting pretzels too. Those have been hard to find here. But unfortunately, no curry sauce to put on the wurst. So once again like the marshmallow Peeps, Clamato and Pepper Vodka for my Bloody Marys, Tex-Mex pizza, Thanksgiving Pumpkin Pie and Chiles Rellenos before it, we had to make our own!

I found a good recipe on line from Saveur magazine (Apr 2, 2007.)

Heat 2 tbsp. canola oil in a saucepan over medium heat. Add 1 finely chopped large yellow onion; cook until soft, 8–10 minutes. Add 2 tbsp. curry powder and 1 tbsp. hot paprika; cook for 1 minute more. Using hands, crush 2 cups whole peeled canned tomatoes (with juice) into pan. Add 1⁄2 cup sugar, 1⁄4 cup red wine vinegar, and salt to taste; stir well. Increase heat to high; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes. Purée sauce in a blender until smooth. Strain sauce through a sieve. Serve hot over sausage. Makes about 1 1⁄2 cups.

Currywurst sauce

Currywurst on pretzel bread, Käsespätzle, Sauerkraut and a Pickle

Tomorrow morning we're having crêpes for me!