Recipe: how to make the absolute best German curry sauce
Calling all barbecue lovers! Nick Toet’s BBQ-en met Nick is a wonderful book for both beginner barbecue enthusiasts and seasoned grill masters. The book is packed with delicious, practical recipes and, even better, Nick also shares useful tips. Like how to easily light that barbecue, for example. And because I really am the king of sauces, I was especially excited about the chapter on sauces – this curry sauce is unbelievably delicious!
The German currywurst is becoming increasingly less popular in its home country, Germany. Apparently, Germans have started eating more healthily, and currywurst no longer fits into that menu. That doesn’t apply to me, though, because I absolutely love this sausage. So today, I’m happily sharing the recipe for typical German curry sauce with you. Perfect with that traditional sausage – and, as far as I’m concerned, with any sausage.
Jawohl! Ganz geil!
Nick: ‘I’ve been to Germany many times, and a good currywurst always hits the spot. In Berlin, I may have eaten the best currywurst ever at Curry 36. I stood in line for an insanely long time, but it was worth it. The sausage was perfect, but what made it completely amazing was the sauce. Very different from what we call curry here in the Netherlands – here is the curry sauce from DEUTSCHLAND! This sauce tastes just like the one you get with a real currywurst in Germany, perhaps even a little better. Spicy and a tiny bit hot. You need quite a few spices for it, but it is absolutely worth the effort. Just make it. Jawohl! Ganz geil!’
How to make the curry sauce
- Heat the sunflower oil in a frying pan and sauté the onion until translucent.
- Squeeze the garlic into the pan and fry for 1 minute.
- Add the curry powder, paprika, ground cloves and ground cinnamon and fry for 30 seconds.
- Add the remaining ingredients and let everything gently bubble over low to medium heat for 10 minutes.
- Once the sauce has reduced slightly, grab the immersion blender and blend your sauce until as smooth as a baby’s bottom. Done.
When refrigerated and stored in an airtight container, the sauce will keep for about 10 days.
Title: BBQ-en met Nick
Author: Nick Toet
Price: €27,50
Publisher: Carrera Culinair
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