Beyond Brats: Oktoberfest Currywurst Recipe - Fit Bottomed Girls (2024)

FAQs

What's the difference between bratwurst and currywurst? ›

The currywurst isn't so much a type of sausage but more so a dish made with bratwurst that's first boiled, then fried, and finally doused in a sauce of tomatoes and Worcestershire and dusted with curry powder. It deserves a special mention because it's an icon of German popular culture.

The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949, after she obtained ketchup, or possibly Worcestershire sauce, and curry powder from British soldiers in Germany. She mixed these ingredients with other spices and poured it over grilled pork sausage.

The original currywurst used a sausage made of pork, bacon and water, piped into pork casings. It was boiled and then deep fried. Today it is made with various mild-flavored, fine-textured veal, pork or a veal/pork combination sausages, usually pre-cooked. It is either grilled or fried.

For instance, brats are often seasoned with nutmeg, ginger, caraway and sage, while people quite often infuse kielbasa with garlic. This also leads to a different taste for each sausage. If you compare bratwurst vs. Italian sausage, for instance, you will find the latter much sweeter due to the anise and fennel.

Currywurst was born. Finding resounding success, it quickly spread throughout Berlin and then all over Germany. The dish was not only delicious, but also cheap, easy to prepare and nutritious. It became a staple in sausage stands all over the country.

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

History of Currywurst

A German housewife named Herta Heuwer was desperate to liven up a meager post-war diet. She concocted a trade of booze for English curry powder and added it to a tomato/ketchup sauce with Worcestershire and paired it with a grilled sausage. Viola!

Bratwurst (German: [ˈbʁaːtvʊʁst]) is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.

Sausage is a preparation of ground meat that can be found in dried or fresh varieties and sold either in casing as links or in bulk. Bratwurst is a specific type of fresh link sausage made with pork or veal.

I don't speak German, but according to the always correct Wikipedia, brat means finely chopped meat, and wurst means sausage. As you can defer, a bratwurst is ground meat mixed with herbs and spices and packed into a casing to make a sausage link.

What's the difference between bratwurst and other sausages? ›

Bratwurst has a similar taste to pork sausage and tends to have a bigger, more pronounced herb flavor that also showcases the flavor of the meat products used to make the sausage. Cooking bratwurst often adds to the flavors. If you like fresh pork sausage, you'll like bratwurst.