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Simply The Worlds Most Iconic Sausage – VW Currywurst Sausage

Produced since 45 years, VW sells more sausages than cars.

The Worlds Most Iconic Sausage Watch it on N&C Video The secret of the VW sausage is its high quality ingredients and the best meat with only 20% fat.

The VW sausage gives the top secret spice mixture their incomparably good taste.

And that’s how we eat and love it from N&C Produce. If you like it, please like or share the video – Currywurst Sausage

You know how to make a hot dog – right? But what about a German hot dog? Well, what makes a good hot dog if not the original German VW Currywurst Sausage in a roll, imported to the UK.

I think a genuine German bockwurst is the right sausage for this version of a hot dog. A sausage of this type from a deli meat counter is a much better product than from a jar, tin, or plastic package from the supermarket.

They have a proper ‘snap’ to the casing and the meat is mild and light in salt – which is kinder on our digestive system.

Your ‘dog’ can be frankfurters but the German VW Currywurst Sausage versions are long and fat – Beautiful  

In a nutshell the key features of currywurst are:

• thick, finely ground bratwurst
• steamed/boiled, then fried or grilled until the skin is crispy
• sliced in thick, bite-sized pieces
• smothered in curry flavored tomato sauce or ketchup
• dusted with curry powder
• served with mini wood or plastic fork(s) to be eaten on the go
• accompanied by fries or freshly baked Brötchen (bread rolls)

1. Start by sauteing diced onion in the vegetable oil over medium heat.
2. Once the onion bits are translucent and soft add minced garlic and yellow curry powder and cook for about a minute.
3. Add the organic ketchup, mix well and cook for another couple of minutes, on medium-low.
4. After a few minutes add vinegar, Worcestershire, sugar, salt, paprika and mustard.
5. Mix and simmer for awhile longer until the sauce thickens.
6. Remove the sauce pan from the heat and blend.

• tomato sauce and tomato paste for the base (will require longer simmering to thicken the sauce) instead of ketchup
• honey or white cane sugar (or a combination of both) instead of brown sugar
• a bit of diced apple in addition to the diced onion (cook it down until soft) or applesauce
• OJ instead of vinegar
• spices like cloves, cinnamon, nutmeg (in small quantities) and perhaps some cayenne for heat

As to the exact quantities and proportions – simply experiment to discover a version that best pleases your palate.

You can also skip the diced onion and minced garlic and start by warming up ketchup then adding the rest of the ingredients.

HOW TO COOK THE WURSTS

If the sausage you procured is not pre-cooked, simmer it in water first.

You can either pan-fry or grill the sausage until the skin gets very crispy on the outside – this is key.

Then cut into chunky slices – about 8 is considered optimal.

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Currywurst Sausage