Traditional German Currywurst
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
4 Portions
From Raw
Stage 1
200 °C
- Steam
- 00:10 | -
- 3
R E C I P E
| 4 | pcs | Fine sausage |
| 750 | g | Ketchup |
| 1 | pcs | Onion very finely chopped |
| 3 | tbs | Balsamic vinegar |
| 1 | tbs | Honey |
| 2 | tbs | Curry powder medium hot |
| 1 | pinch | Worcestersauce |
| 1 | pinch | Chili powder |
| 1 | tbs | Fine apple puree |
| Ingredients | ||
| Saute the chopped onions in olive oil until translucent. Add the ketchup and deglaze with water until the desired consistency is reached. Add the balsamic vinegar, honey, curry powder and Worcester sauce and continue to simmer. Then add the applesauce and the chili powder, mix well. If necessary, add a little more water and season to taste. Brush the fine bratwursts (originally they are bratwursts without intestines) with oil and place them on a roasting and baking tray. If it is desired by the optics one can put the sausages also on a grill grate with cross pattern non stick coating tray. |
| 1. Food Preparation |
| The sausages can be turned halfway through cooking if a grill pattern is desired on both sides. |
| 2. Cooking Instruction |
| Cut the finished sausages into even slices and pour the warm sauce over them. Sprinkle with a little curry powder. The dish is traditionally eaten with bread rolls or French fries. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
