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Curry Wurst Recipe

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1 1/2 Veal Bratwurst or Polish sausage or sausage of your choice

¼ cup Ketchup

1 tablespoon Curry

1/8 cup Chicken stock or water

6 thinly sliced Onion rings for deep frying

1 table spoon finely chopped onions

Deep fry sliced onions in hot oil until crisp.Set aside.

Mix the Curry with the Ketchup,

Slice Sausage (¾ inch) and sauté with finely

chopped onion in heavy hot skillet,

Add chicken stock or water and Ketchup & Curry mixture,

Mix well with Sausage and bake in oven for 3 – 5 minutes,

Put on plate, top with deep fried onions (optional) and dust with Curry powder before serving.

Curry wurst is a typical German dish, normally made of Bratwurst (pork) cut into slices and seasoned with curry sauce (regularly consisting of ketchup blended with curry) and generous amounts of curry powder. It is usually served with French fries or bread rolls. In different parts of Germany occurs  a variation in the type of sausage used and in the ingredients of the sauce, and there are disputes over where curry wurst was originally invented and which version is to be considered “correct”. Currywurst is almost exclusively sold in take-away diners or hot-dog stall type places,.

For decades, curry wurst has been by far the most popular fast-food dish with Germans, typical of but not limited to working-class diet habits. And even today it remains easily available almost everywhere and continues to enjoy a certain cult status. Curry wurst seems to have been invented in the post-World-War II years.

According to the Berlin legend, the sauce was invented by Herta Heuwer, when, while waiting for customers at her sausage stall in Berlin on a rainy day in September 1949, she started to experiment with the ingredients out of sheer boredom.

Curry Wurst Recipe


Onion Soup Recipe

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Servings: 12                                                    

6 medium red onions, sliced thin

4 oz. butter

1 gal. beef stock or beef broth

3 teaspoons oregano

1 tablespoon Worcestershire sauce

1/2 teaspoon white pepper

24 slices Swiss cheese, two slices per bowl

12 teaspoons parmesan cheese

24 slices toasted French bread, 1/4 inch thick

Melt butter in large sauce pan, saute onions in hot butter until golden brown.

Add beef stock, seasoning and simmer for 20 minutes.

Check for seasoning and add salt and pepper if necessary.

Toast sliced French bread in hot oven.

Set soup up in soup bowl, top with 2 French bread toast slices, Swiss cheese, and 1 teaspoon of Parmesan cheese.

Return soup to very hot oven or salamander  to melt the cheese before serving.

Onion Soup Recipe

Hunter Schnitzel Receipe

Hunter Schnitzel Recipe

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Hunter Schnitzel

Servings: 12

12 five oz. veal cutlets

4 cups mushrooms, sliced

1 medium red onion, finely chopped

3 tablespoons parsley, finely chopped

8 ounces butter (4 ounces for sauteeing the schnitzel & the rest for the sauce)

3 cups veal or chicken stock (canned chicken broth is ok)

1 cup Marsala wine or fruity white wine

1 teaspoon Worcestershire sauce

1/2 cup heavy cream

1/2 cup sour cream

Season to taste lightly with marjoram, basil, tarragon
Season the meat with salt and pepper
Season veal cutlets with salt and pepper.
Dip veal cutlets in flour on one side, shake excess off.
Heat skillet, add butter and when the skillet is very hot, without burning the butter, add veal cutlets with the flour side down and brown the cutlets lightly on both sides.
Do one or two cutlets at a time and remove from skillet when done, set aside and keep warm.
Add more butter to the skillet and saute onions until light gold in color.
Add the mushrooms and saute with the onions to cook out the liquid of the mushrooms.
Deglace with wine and add the veal or chicken stock, and reduce by one third.
Season to taste.
Add veal cutlets and simmer for 3 to 4 minutes.
Remove veal cutlets and add heavy cream and sour cream.
Adjust seasoning and return cutlets to skillet for a few minutes.
Set up the veal cutlets on a hot plate, top with sauce, and garnish with parsley.
Serve with spaetzle, noodles, or rice