This is a German sausage covered in curry flavored ketchup and sprinkled with curry powder. It was invented in Berlin in 1949 when a lady by the name of Herta Heuwer obtained both ketchup and curry powder from British soldiers. It was traditionally made with pork sausage, but I was told it was available with either beef or pork, but my waitress recommended pork. Curry was wafting in the air as the plate arrived. Wow! It came with hot potato salad and hot sauerkraut, but the wurst stole the show, as it should! This German restaurant in the Arizona desert sported knotted hardwood floors, old style wood furniture, and beer steins on wall racks. I decided to pair my sausage dish with Schlenkerla Rauchbier, a dark smoky beer from Bamburg. It tasted like campfire smoked meat, but in a good way!
Location: Das Bratwurst Haus, 204 S Madison Avenue, Yuma, Arizona. Date: September 17, 2017.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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