A post worth writing / reading you ask ? Well, if you ever had a good curry wurst, you start salivating just by reading the title. If you never had one, you might shake your head in disbelieve. What could be so special about a sausage drowned in curry-ketchup ? What the heck is curry ketchup ? Like many things in life, a mere description can never do justice to the actual experience of eating the real thing. I for one love my caviar, foie gras, lobster and so forth. But as you must have realized by now, I just as much appreciate the simpler thing’s in live. “Curry wurst mit fritten” certainly is one of them. Now, there are many different sausages suitable for this dish, but since I live in the states, it is more difficult in certain areas to source good quality sausages. However, I have access to very good mild Italian sausages which fit perfectly. As for the curry sauce, many elaborate sauces have been concocted over time, some more, most less successful. What works best for me is a quality ketchup mixed with roasted garlic puree, good quality curry powder and a bit of salt. That’s it ! Please don’t knock it before you tried it. I have surprised many a chef over the years with this simple sauce (condiment), most of whom were eager to get the “secret recipe”. Important also is to sprinkle a fair amount of the curry powder over the sauced sausage just before serving. I can think of no other dish in the world were I would suggest that, but here it works just beautifully. Also very important are first class, crispy french fries, sprinkled generously with sea salt and dipped into mayonnaise. Yep, the comercial kind of mayo works best here. Save the good home made stuff for something else 🙂
> Easy boy’s and girls, just trying to get your attention here.
For many years the american style burger was a complete mystery to me.
You see, when I came to America forthe first time in 1970, my “burger”
senses were still completely in love with our german version, which go
by the names of:
To this day I can not understand how one can forgo the deliciousness and texture of a “proper” Frikadelle for a limp , skinny, mostly dry and
tasteless meat patty made of low grade, unseasoned and uninteresting
( Remember friends, I said “most’ American burgers, not all )
Of course, the principle of having a good piece of meat layered with lettuce,
tomatoes, pickles, mayonnaise and a variety of other goodies is a wonderful
idea. But, if this is such a standby and tradition for so many folks, why on earth
do most people treat it like crap ? Crappy buns, crappy patties, crappy condiments.
So here is what I suggest to the american public:
Let’s make GOOD burgers from here on ! 🙂
I will throw the first coin by giving you all the simplest and best recipe for
a plain, good old frikadelle . There are many variations and once you have
mastered the basics, you should experiment until you find your personal favorite.
A frikadelle is a very versatile dish. It can be served as a snack, cold with mustard
to dip and a slice of sour dough bread on the side. Or as a lunch or dinner dish,
with mashed potatoes and mushroom sauce, roast potatoes and fried onions, french fries (fritten) and salad or any other side dish, condiment and sauce
which would go well with a steak or burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly patty,
don’t destroy the good stuff by adding lesser sides and condiments. .
If you are a burger fanatic, you want to read : History of the Hamburger
1 c. finely diced (about 1/2 of a large onion)
1 tsp. oil
1 day-old roll (about 2 oz.), softened in hot milk and squeezed dry.
1 lb. ground meat (half and half; pork and veal)
1 tsp. salt
1/4 tsp. fresh ground pepper
3 T. chopped, fresh parsley
1 T. chopped, fresh marjoram
1 T. butter
Saute onions in oil until translucent. Cool slightly.
Cut softened roll into little pieces in a bowl, add meat and the rest of the ingredients and mix well.
Heat butter and olive oil together in a frying pan. Form 4 patties and fry over medium high heat until browned on both sides. Place the patties on a baking sheet and place in a 350°F until done. You may also continue frying them in the pan until they are no longer pink inside. Variation 1: You may want to roll your patties in dried, seasoned bread crumbs before sautéing for a really nice, crispy exterior. Variation 2: If you have German relatives, they might tell you to add some Maggi. In my house we use Maggi as a table side condiment. Variation 3: Meat Patties with caraway. Substitute 1 teaspoon caraway and 2 teaspoons prepared mustard for the parsley and marjoram. Variation 4: Add 4 ounces of finely chopped bacon to the meat .Find your own best burger recipe by experimenting
and giving them the love they deserve ! 🙂 . .