Original Berliner Currywurst Recipe | GoOn Berlin

In this video I will show you how to make REAL Berliner Currywurst. this easy recipe video inspired by "Food Wishes" and it is a funny imitation of the brilliant Chef John (whom i respect and like very much)

Full recipe here:
☞https://www.goonberlin.com/single-post/2018/09/23/Original-Berliner-Currywurst-Recipe

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the script for this video:

Hello this is chef Amir from GoOnBerlin.com with: curry wurst,
That’s right!
at home with a just a few guide lines you will reach a level no less then perfection!
So, with that, let’s go ahead and get started,
by mixing up our very own curry tomato sauce. Which honestly has nothing to do with really tomatoes or curry.
For that we will need to mix in a cup of ketchup, some golden syrup, soy sauce, and the secret ingredient: apple muss, that’s right, not only the apple muss will give the sauce fresh fruitiness, it’s also going to enrich it with silky smooth texture that is the signature attribute of a gourmet curry wurst.
To that we are going to add a pinch of salt, or two, and the all-important curry powder.
Not the fancy one please, just the one you find in the local discount super market.
To all that we will add a shake of cayenne and give it a good stir until all the ingredients are well mixed together.
And now to the star of the show,
the sausage,
This particular sausage made specially for curry wurst,
and you can find it in every super market in Berlin.
And what if you are not in Berlin,
You must wonder if you can replace it with a different kind?
Well, I am glad you asked,
because the answer is absolutely no!
This sausage is somewhat like a German bockwurst, with the texture and smokiness of a vienna sausage,
but it’s far superior than both of them combined.
So please, make an extra effort to put your hand on the real deal
and please, do not, I repeat, do not replace it with a Bavarian weiss wurst!
No matter what other people have told you,
curry wurst has nothing to do with Bavaria nor Oktoberfest.
As you see, we are cutting the sausages gently from both sides,
That’s not only to give it it’s iconic look,
But also serves a very important role in letting the expending gases room escape during cooking,
Saving our sausages from exploding all over the kitchen.
Next, we are going to add a lot of oil into our carbon steel skillet,
Don’t be afraid to put more than you think, okay?!
Idly we want the oil to reach the middle of the sausages,
As there are only two sides where the sausage can lay down,
We want the oil to fry also the sides for even cooking.
On a medium-low heat, we are going to fry our sausages,
Don’t be attempted to crank up the heat,
As we want to fry it slowly slowly,
Turning it every so often for extra crispification, And again,
Until they look something like this.
Okay, that’s enough,
Now we are going to take it out of the skillet and test the crust crispiness,
Check this out!
Ho yeah, you know what they say: forks don’t lie!
We are going to pair our curry wurst with homemade Belgium fries,
So, I sliced a few potatoes in advanced to the traditional shape,
Making sure to leave some of the skin on for extra homemade-post-hipster look.
I transferred to oil from our skillet to a small cooking pot, and add some more.
Warm up the oil to medium heat and gently and responsively incorporate the potatoes sticks,
Give it the ol’ shaky shaky, and stir to prevent them from sticking,
How much to stir, is open for interpretation.
you are after all, the Angela Marcel of how much to circle.
After a few minutes we are going to put them aside to cool down,
Crank up the heat to medium high,
And fry them for a 2nd time!
This 2nd frying is the secret of making Belgium fries that are soft inside and crispy on the outside.
After our fries are getting golden brawn,
We are going to dry them out as quickly as possible,
Letting them observe the oil when cooling down is the perfect recipe for losing all the crispiness.
This is also the time to season with a little bit of salt,
And checking for crispiness,
And I am happy to report: success.
Now what left to do is to put it all together on a plate,
Poor our curry tomato sauce on top,
And give it a try,
And what can I say, this is one of the best curry wurst I’ve ever had,
Mostly because we took the time to make a fully flavored sauce,
that is similar but unique in character to the supermarket one.

Видео Original Berliner Currywurst Recipe | GoOn Berlin канала Amir in Berlin