Here and There

While traveling in Europe, Mike and I discovered a delightful new "wurst" we had never tried before: Currywurst. After seeing it on several menus, we decided we had to try it. Oh my word, was it tasty or what. It was so tasty in fact, that we ordered it several more times before returning home.

A few days before we came home, we were in a grocery store picking up some local wine and decided to check out the spice aisle to see if there was anything we needed to bring home.
Imagine our delight when we saw Knorr's Currywurst sauce mix! Oh, the joy of now knowing we could re-create this yummy dish at home!

We had only been home for a little over a week when we decided to bring Germany to the states. We found skinny fries in the frozen section (they always served currywurst "mit Pommes"), picked up some brats and scurried home.

I must say...we hit the nail on the head. It's so easy to make. Order the mix from www.germandeli.com, being sure to check out all they're other tasty treats, like jarred red cabbage. They include English directions on the package, so you'll be good to go without learning another language.

A trick for that authentic taste is to fry the brats, not grill or boil them. Use a small amount of canola oil (maybe 1 to 2 tablespoons depending on the number of brats), cut slits down the length of the brat, and cook in the oil over medium to medium-high heat until heated through and slightly crispy. Pour the sauce over the top, and sprinkle with extra yellow curry powder to taste.

  You guys have gotta try this! (And the skinny fries are a must, don't get the chunky ones...)
There...this was the thickest sauce we had.

Here...this sauce was more in line with what most offered overseas.

Comments

Post a Comment

Popular posts from this blog

Looks like I've got some catching up to do

Image
So, to anyone who was reading this with any regularity, it seemed as though I fell off the face of the earth. Or quit cooking. Or quit eating. I can assure you none of these scenarios is true. Mike and I still cook together all the time, and now it's even better because we moved last summer, and our new kitchen is far and way better than our old one. We've also still been traveling quite a bit — most frequently to Asheville — where the most frequent question that comes up is, "Where are we eating tonight/in the morning/next?" Along those same lines, for our last several birthdays and anniversaries, we've opted to celebrate by dining out at a restaurant (preferably one we haven't tried yet) instead of exchanging gifts. So I figured to help me get back in the swing of things, I'd share our most recent celebration dinner: my birthday dinner earlier this month. If you're not from Nashville, you may not know, but the food scene here has EXPLODED
Read more

Finally Fall

Image
On tonight's menu...Monday Night Football and Moroccan Carrot Soup!  That peeler is one of the cheapest and best kitchen gadgets I own! Nothing says Fall has arrived like football and soup, and since the temps around here finally dropped below the 80s, it was time to break out the soup pot. I first tried this carrot soup at my aunt's house several months ago, and I couldn't wait to make it again so Mike could try it, too. It's really easy to make, and I believe relatively healthful. I'm not sure where the original recipe came from, so consider this one, "From the Kitchen of Aunt Sheryl." I used Greek yogurt, and doubled the recipe so we could have leftovers for lunches. The recipe as listed says it will serve 4. Drizzling in the honey... Moroccan Carrot Soup 2 Tbl butter 1 cup chopped white onion 1 lb large carrots, peeled and chopped into ½-inch pieces 2½ cups low-salt chicken broth 1 Tbl honey 1 tsp fresh lemon juice ⅛ tsp ground allspice
Read more

Squash and Carrots, Oh My!

Image
When Mike and I were still just dating, Mike's mom was having us over for dinner and introduced me to a brand new dish: Squash Casserole. It was so very tasty that I asked for the recipe at the end of the meal and have been making it ever since. Granted, it's not the healthiest way to eat your vegetables, but sometimes you've got to go for tasty and leave the healthy to someone else. Most recipes I've found call for a full cup of sour cream and an entire stick of butter. I've decreased both these and found it was still delicious. If you're really going for decadence, though, feel free to go all in. Also, most recipes I've seen either mix half the cornbread stuffing mix into the casserole or spread half on the bottom and the remaining on top. I really enjoy the crispy on top, so that's where I put all of mine. All the ingredient amounts are pretty flexible. I've used preshredded carrots, and I've shredded my own. Preshredded will offer a bit o
Read more