Warm a large saucepan over medium heat, then add the remaining vegetable oil. Simmer the sauce for about 15 minutes over a low flame. Simmer until the liquid reduces by slightly less than half.Īdd the ketchup, the water, and the grated apple. Pour in the cola, the orange juice and the broth to deglaze the pan. Add the tomato paste, and cook the fragrant mixture for an additional minute. Sauté the spices lightly over medium heat for 3 minutes. Add half the vegetable oil and mix thoroughly. Put the paprika, curry powder and chili powder in a deep saucepan over medium heat, and let them warm up to activate the seasonings. Remove the dough from the fridge at least 2 to 3 hours before baking to bring it to room temperature. Optional: french fries from your favorite fast food jointġ sweet apple (for example Pink Lady), finely grated For a fully authentic “currywurst pommes” experience, add a handful of your favorite fast food fries to the pizza post-bake.)

(By the way - currywurst usually comes with fries. Apples, orange juice, and just a touch of cola add sweetness to the paprika-enhanced tomato base. Recently, Ooni ambassador Julia invented a homemade curry sauce of her very own - an updated version, if you will, of Heuwer’s original Chillup sauce. They’re both comfort foods, and they’re both delicious: Combining them into one mouthwatering dish just makes sense. Pizza and currywurst have a lot in common. Case in point: Bochum’s very own Herbert Grönemeyer once dedicated a slightly tongue-in-cheek song to the humble currywurst. Most sausage experts agree that currywurst began as a thing in Berlin - but these days, the Ruhr valley region also has a special relationship with this ready-to-eat treat. In Germany, currywurst recipes vary from region to region. So, what’s in a currywurst? Well, you begin with a sliced bratwurst base (a rich pork-blend sausage seasoned with salt, pepper and maybe a little marjoram, caraway seed, nutmeg or garlic), pour a generous amount of curried tomato sauce over the top and finish with a dash of curry powder. Invented in the late 1940s in Berlin by kiosk owner Herta Heuwer, this spicy sausage is a riff on bratwurst, and it’s incredibly popular (the average German consumes 10 currywursts a year). Currywurst is a German street food classic.

Wurst shop