Berlin currywurst with sauce

Ingredients for 4 servings:

• 700 g pork belly without rind
• 300 g minced pork or Mett, unseasoned
• 18 g salt
• 1 g white pepper
• 1 g sugar
• 1.2 g nutmeg
• 0.8 g caraway powder
• 0.3 g clove powder
• 1 g curry powder
• 5 g cutter aid without reddening
• 150 ml ice water
• 2 large shallots
• 2 bell peppers, red
• 200 g tomato paste from the tube, 3-fold concentrated
• 500 ml water
• 60 g applesauce
• 1 tsp Worcestershire sauce
• 1 dashes Maggi
• 6 g salt
• 10 g curry powder
• 3 g sweet paprika powder
• 2 tbsp balsamic vinegar, dark
• e.g. chili flakes
• 2 tbsp neutral oil

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 20 minutes

without intestine

A precision scale is essential for preparation. Cut the pork belly into the smallest possible pieces and then chill to approximately zero degrees Celsius, along with the minced meat. In the meantime, prepare a mixture of the spices. Using a food processor or food processor, process the chilled meat into a fine, sticky paste. Then add the spices and gradually add the ice water, and knead with wet hands for at least 5 minutes. Divide the sausage mixture into portions, shape them, and wrap them individually in cling film. This is best done in a moist freezer bag. Bring a large pot of water to a boil, bring to a boil once, remove from the heat, and add the sausages. Return to the heat source. The temperature should not exceed 75°C. For a normal sausage thickness, the boiling time is 15 minutes. Remove from the heat, let it cool, and let it rest in the refrigerator for 1 day. For the sauce: Peel and finely dice the shallots. Peel the bell peppers with a vegetable peeler, remove the seeds, and dice them. Heat the oil in a pan and sauté the diced onion and bell pepper. Stir in the tomato paste, add water, and bring to a boil while stirring. Stir in the applesauce and seasonings. Let everything simmer slightly. Puree everything and season with salt and chili flakes or powder, if desired. Grill the sausage or fry it in a pan. Slice the sausage and pour the slightly warm sauce on top.