John Myers
Ingredients for 1 servings:
- 600 g sausages (bockwurst, beef sausage, bratwurst)
- 400 ml ketchup (spiced ketchup)
- 1 tbsp curry paste, red Thai, depending on the desired spiciness)
- 1 tbsp salt
- 100 ml water
- 2 bags of gelatin powder (for approx. 1 liter of gelatin)
- 400 g yeast dough
- 1 tbsp curry powder
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes
Prepare the yeast dough according to well-known recipes or buy ready-made. Roll out the dough to approximately 30 x 30 cm and place it in a round springform pan lined with baking paper, forming a “pot” with the corners hanging over the top. Bake the dough for about 10 minutes at 230°C until golden brown. Regional variations require different sausages for the currywurst. Bratwurst and beef sausage, of course, must be pre-fried. Cut the sausages into pieces and place ketchup, Thai curry paste, salt, and water in a pot and boil for 20 minutes. Then carefully stir in the gelatin and pour the mixture into the “pot” of dough. Let the cake set overnight in the refrigerator and sprinkle with curry powder the next day. This cake serves about 8 people.
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