Today #Sundaysupper has taken the retro food road and I am introducing you to the mysterious Currywurst lands! A dish that found it’s way for Sunday suppers in people’s homes back in the 50 and 60s in Germany was the Spaghetti with Currywurst Sauce. A faux pas of the crazy hippy time? Maybe, but I found a way to bring it back to life by fixing the flavor likings more to our time frame.
First of all what is a Currywurst? Curry is not the Indian Curry gravy (more about that here) and wurst is the German word for sausage. Back in the 50s, the after war time, a lady in the northern parts of Germany apparently discovered accidentally a dish called the Currywurst. Nowadays it is THE German street food and fast food. If you go to Germany, especially the northern parts, you will find a little snack stand where they sell that stuff. A spice blend is mixed into a tomato base sauce, the white or frankfurter style sausages are fried and the sauce is poured over the sausages. As simple as that, but what an addictive dish and anything comparable to the Indian style spice amounts in dishes!
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Meeta from “What’s for lunch Honey” wrote a detailed article about the mighty Currywurst here, explaining it’s origin and even taking the reader on a virtual trip through the Currywurst capital, Berlin. You can find a nice little Currywurst recipe on her page as well.
Petra Foede from “Kulinarische Zeitreise” had listed up a couple of weird dishes from the time. The Spaghetti with Currywurst Sauce is situated over there somewhere between the stuffed Edame and the Florida Potato Salad. The blog is in German but if you see the pictures you will understand why the 50s and 60s were famous for so many insane food creations, I mean some dishes would be anything but a turn on. lol Anyway I believe the Curry sausage pasta is a very interesting Sunday supper idea. Stuffed with mild spicy tangy and sweet flavors, it opens another food fusion window in this world. Of course I have changed the recipe dramatically, simply because I believe it is a dish that needs a worldwide resurrection from the forgotten food trials of the past. My husband loved it, and he is the most difficult person to satisfy with food (I am not joking!). The Spaghetti sauce literally tastes like a hot Currywurst plate made in Berlin, so if you are looking for a new pasta sauce, you have just found it here.
- ~100 grams Spaghetti pasta
- ~ 1 Pair of Sausage - Frankfurter, Vienna Sausage, Strassbourg Sausage, St.Johanner or White Münich Sausage. (I found some sausage resembling Frankfurter here in Goa called Deutsch Frank)
- 1 big Onion
- Olive oil to fry
- 1½ Tablespoon Curry Powder
- 100 milliliter Tomato Paste
- 80 milliliter Tomato Ketchup (best original Heinz or even better homemade Ketchup)
- 200 milliliter Water
- 3 Tablespoon dark Balsamic Vinegar
- 1 Teaspoon mild Paprika powder
- pinch Salt
- pinch Pepper
- 1½ Tablespoon Honey
- dash dark liquid Soy Sauce
- chopped chives for garnish
- Boil the pasta first by keeping a pot with Salt Water to boil. Add the pasta only when the water is boiling and do not cover! (I am pointing the finger at my brother here). You can boil the Sausage with the Spaghetti together or you can fry the Sausage separately, that's up to you. Once the sausages are cooked, slice them and at them to the sauce and pasta later on while serving.
- Chop your Onion very fine, add some olive oil to the pot and fry the Onion translucent. Then add the Curry spice mixture and stir fry for a minute.
- Pour in the Tomato paste at this point, together with the Ketchup and stir fry for a minute. Pour 100 milliliter of the water into the pot and stir well. Keep the other 100 milliliter of water at the side for the end.
- Throw in the Balsamic Vinegar, the Paprika powder, salt, pepper, honey and soy sauce. Stir and cook for 3 minutes and pour in the remaining of 100 milliliter.
- Cook for approximately 10 minutes or until the sauce thickens. Garnish the pasta, sauce and sausage pieces with chopped chives.