If you’re wondering what to serve when Die Elf are playing, I’ve got you covered with a variation on the classic Berlin currywurst: Black, red, and gold currywurst skewers.
What could be better than German soccer? Not a lot, really, if you like soccer. We watch a lot of it because my husband is a huge German soccer fan. Of course, I had to give this recipe a bit more effort because of that.
This dish was also inspired by the German flag. I used food coloring to color a calves bratwurst for the “black.” I actually couldn’t find black food coloring, so I mixed equal parts of red, green, and blue. I used a cervelas (a typical Swiss sausage) for the “red,” and a curry bratwurst for the “gold” in the German flag.
A little background on currywurst
Currywurst consists of a bratwurst that is steamed then cut into slices and seasoned with curry ketchup. The dish is often served with French fries. Herta Heuwer is said to have invented the currywurst in Berlin in 1949, after she obtained ketchup and curry powder from British soldiers in Germany. Heuwer started selling the fast food, and it became popular with construction workers rebuilding the devastated city. At its height the stand was selling 10,000 servings per week. She later opened a small restaurant which operated until 1974.
- On June 30, 2013, Google honored Heuwer’s 100th birthday with a Doodle.
- Konnopke’s Imbiss (Fast Food Stand) in Berlin was the first Imbiss to sell currywurst in East-Berlin in 1960.
- The Deutsches Currywurst Museum estimates that 800 million currywursts are eaten every year in Germany, with 70 million in Berlin alone.
- The Volkswagen plant in Wolfsburg runs its own butchery that produces 3.5 million currywursts per year, serving 1.6 million of them to Volkswagen employees.
- Equal parts of: red, green, blue food coloring
- 2-3 finely ground, brewed plain calves bratwürste
- 2-3 finely ground, brewed curry calves bratwürste
- 2-3 red sausages such as cervelas
- 1/2 onion
- 1 1/2 tsp oil
- 1 Tbsp curry powder
- 1/8 tsp of cayenne pepper
- 1 1/2 Tbsp tomato paste
- 100 g ketchup
- 50 ml apple sauce
- 50 ml water
- 1 tsp apple cider vinegar
- Mix equal parts of red, green, and blue food coloring to make black. Slice and “marinate” the plain calves bratwurst for 2-4 hours in the coloring.
- In the meantime, make the sauce. Finely chop onion and fry in hot oil for 2 minutes. Add curry powder and cayenne pepper and sauté briefly. Stir in tomato puree and sauté briefly.
- Add ketchup, apple sauce, water and apple cider vinegar and bring to the boil. Puree the curry sauce with an immersion blender and season with salt and pepper.
- Slice the red and curry sausages into similar size slices. Skewer in the order: black, red, gold.
- Grill over direct heat until cooked through (approximately 10-15 minutes.)
- Serve with your favorite German "trainings" lager or wheat beer.