Wurst Curry

My first taste of ‘wurst curry’ was at an almost deserted railway station in Germany at the middle of the night. It was past 11.30 p.m. and we had reached Nuremberg, Germany, waiting at the station extremely hungry for our next connecting train. The only shop open were two small food stalls outside the station…one selling ‘kebab’ and the other ‘wurst curry’! My husband and I, decided to go for the latter as we always have been adventurous about food and love trying out new things. And till date, we have not regretted our choice that day.

We even thought that may be our hunger pangs made us love it so much…but we have tried our way of making it at home and it still tastes delicious. Hence now, this is a very fast and yummy dinner we often have in our household. Actually, this is something I tried to replicate of what I had, but you can try any kind of sauce and gravy…..just give it a try! It’s a big yes especially for kids and sausage lovers!!

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 10 mins| Yield: 2-3 Servings

INGREDIENTS
250 gms Sausages (Pork/Chicken)*
1/2 Large Capsicum
1 Medium Carrot
1 medium Potato
2 tsp Barbecue Sauce
1 tsp Red Curry Paste
1 tsp Green Curry Paste
3 tbsp Tomato Ketchup
1 tsp Lemon Juice
1/2 tsp Pepper Powder
1/2 tsp Paprika Powder
1/2 tsp Red Chilli Powder
1 tbsp oil
Salt to taste

DIRECTIONS

1. Cut the sausages into 1” thick pieces.
   
2. Dice the capsicum.
   
3. Slice the potatoes and the carrots into little thick discs.
4. Heat the oil in a pan and add the sausages.
   
5. Fry them for about a minute and then ass the rest of the vegetables.
6. Continue to fry them together until they are lightly fried.
   
7. Now add all the other ingredients and stir for another minute.
   
8. Now add water (approx. 2 cups) and bring it to a boil.
9. Simmer and cook until the carrots and potatoes are cooked and the gravy is of a nice thick consistency.**
10. Check the seasoning and remove from heat.
11. Serve hot with warm buns or French fries/mashed potato or maybe even with rice.
    

NOTES
*I used the thicker variety of sausages, but you can use anything that’s available. Also the pork ones taste better in this preparation.
** You may need to uncover and cook on high heat until the gravy is thick. This will depend on the quantity of water you have added and also on your taste and preference.