Topic: currywurst

[commis]

Hi

JM Took one heaped desert spoon of madras curry powder same quantity of hot water, left for five mins then knob of butter in bowl added spice covered and microed to cook through. Added tom sauce a little at a time heating as you go. when half of bottle done spooned it back into bottle and shake. Now sitting blending, smells OK.

Regards

[commis]

Hi
Sorry JM, didn't say any more on there web site but if you won't to add that smokey edge I use a few options, depends what is to hand.Liquid smoke is good if you know what your buying.maridade works also, just a dollop though don't go mad[M&S hickory is best]. Now for the one that tells you more about my style in the kitchen. Take a wooden spoon, give it a bath and rinse, place over a flame or in the camp fire to get a bit of colour and use this to stir whatever you won't to flavour. Works best with someone else's spoon. LOL

[JerryM]

commis,

u're method looks good. i was a tad lazy : 1 tbs of tom sauce and 1/2 3 finger pinch, left it over night in a cup. have compared this morning and for me it's not bad - not quite there. against the real stuff it's still a tad out - not sweet enough (kohlenhydrate - sugars is 30%).

i'll try and translate the ingredients. i got a taste of gurkin (i think) in the real stuff which is a key part of the taste.

i can't decide if the curry powder needs cooking out ie per u're method or not. normally i'd say yest but i think the acid in the tom sauce will do it over a few days.

like u're style on the spoon - not tried but got to be well worth a go. my wooden spoons won't mind.

[commis]

Hi
JM,sounds like more like a sweet pickle than a sauce or as I would call it a,dill pickle. Hence the gerkin note.
Regards

[JerryM]

the bratty morning went well. the sauce does make the difference.

the curry sauce was the clear fav - i think the smokey sauce would go better with say chips c/w bread.

i was taken back by the quality of the sausage (no fat) and will  use in place of english sausage now and again going fwd.

[JerryM]

ingredients from the Curry Gewurz Ketchup delikat:

zutaten: tomatensaft, zucker, dextrose, kochsalz, curry (u. a. senfmehl), pfeffer, paprika, chilis, nelken, branntweinessig, modifizierte maisstarke, sauerungsmittel: citronensaure, verdickungsmittel: (guarkernmehl, traganth), krauter (u. a. sellerie), saureregulator: natriumlactat, geschmacksverstarker, mono-natriumglutamat.

will try to get it converted.

best so far:
added: tomato juice, sugar, dextrose, common salt, curry (among other things mustard flour), pepper, paprika, chilis, carnations, branntweinessig, modified corn-strong, sour means: citronensaure, thickener: (guarkernmehl, traganth), more krauter (among other things celery), sour modulator: natriumlactat, more taste-strongly, mono natriumglutamat.

[commis]

Hi
Thanks for that JM, having worked on food plants, they tend to buy in. Seems at a quick glance like a sweet tom sauce almost soup like[cellary] with curry powder. It's the gerkin note that makes me wonder. As what I've found is that in the 1940's it was a tommy that gave ingredients that became currywurst sauce.

[commis]

Hi
On reflection celery would have been used for tom sauce as part of a faggot[bouquet garni] mustard powder also very English in it's style.

[JerryM]

commis,

the gerkin absence was a surprise. having re-tasted the sauce i can accept there is no gerkin - the taste fooling u by the other ingredients.

i don't like celery one bit - it does not come through in the taste for sure.

interesting history - not what i would of expected.

i do think mustard powder must be in there.

i'm undecided going fwd - it's only the high delivery cost on a small order that put's me off repeat ordering - i'm thinking i might just buy 6 off at a time. i might just try converting tom sauce though.

ps on the smokey sauce - i noticed a bbq sauce in my local asian supermarket and will probably give this a try when the summer arrives. the thought being to mix a bit in with tom sauce and curry powder.

[tykeshere]

ingredients from the Curry Gewurz Ketchup delikat:

zutaten: tomatensaft, zucker, dextrose, kochsalz, curry (u. a. senfmehl), pfeffer, paprika, chilis, nelken, branntweinessig, modifizierte maisstarke, sauerungsmittel: citronensaure, verdickungsmittel: (guarkernmehl, traganth), krauter (u. a. sellerie), saureregulator: natriumlactat, geschmacksverstarker, mono-natriumglutamat.

will try to get it converted.

best so far:
added: tomato juice, sugar, dextrose, common salt, curry (among other things mustard flour), pepper, paprika, chilis, carnations, branntweinessig, modified corn-strong, sour means: citronensaure, thickener: (guarkernmehl, traganth), more krauter (among other things celery), sour modulator: natriumlactat, more taste-strongly, mono natriumglutamat.

Nelken in this case means cloves, Kraeueter means herbs, Branntweinessig is brandy vinegar, Maisstaerke is cornflour, Saeuerungsmittel means souring agent, Citronensaeure is probably lemon juice (literally lemon acid). HTH.