John Myers
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Berlin Currywurst, Served with Layered Potatoes
The perfect berlin currywurst, served with layered potatoes recipe with a picture and simple step-by-step instructions.
Currywurst
- 500 g Sauerkraut
- 1 shot Water
- 3 piece Bay leaves
- 1 tbsp Peppercorns
- 1 tbsp Caraway seeds
- 1 shot White wine
- 1 tbsp Sugar
- 1 pinch Salt
- 1 pinch Pepper
- 5 piece Curry sausages without casing
potato gratin
- 1,25 kg Floury potatoes
- 150 g Tomatoes dried in oil
- 1 tbsp Butter
- 200 ml Cream
- 150 g Gruyere
- 1 pinch Salt
- 1 pinch Pepper
sauce
- 2 piece Onions
- 1 shot Olive oil
- 1,5 kg Tomatoes
- 0,5 piece Mealy apple
- 300 ml Apple Cider Vinegar
- 0,5 tsp Oregano
- 0,5 tsp Basil
- 2 tsp Mustard hot
- 40 g Sugar
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Curry powder
Currywurst
- For the currywurst, add the sauerkraut in a saucepan, a small dash of water and white wine and bring to the boil, add all the spices (put bay leaves, peppercorns in a tea bag so that it can be removed later).
- Approx. Cover and simmer for 1 hour on a low flame, be careful not to fry it, always deglaze with water or white wine. The sauerkraut has to become soft – it is best to let it steep for 1 day after boiling in a saucepan with spices. Just reheat just before serving.
- Fry the currywurst in floating vegetable oil – on all sides for about 2 minutes.
sauce
- For the sauce, peel the onion, chop it finely and fry it in olive oil until translucent. Add the tomatoes and the apple in pieces, simmer briefly and add all the other ingredients. Let the sauce simmer until it forms a mush, then strain. Season to taste with curry powder and sugar. Serve the sauce with the currywurst.
potato gratin
- For the potato gratin, peel and pre-cook the potatoes. Chop the tomatoes. Drain the potatoes, let them cool and cut into slices. Butter 5 small gratin molds, cover the base with potato slices, distribute the tomatoes on the molds, add another layer of potatoes. Salt, pepper and fill the molds with cream so that the potatoes are lightly covered. Grate the Gruyere and pour over the potatoes. Put the gratin in the oven at approx. 140 ° C for 15 minutes.
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