The Currywurst

It’s nearing the end of October (*cough*9 weeks until Christmas*cough*) and so I put the spotlight before it’s too late, on Germany. Firstly for essentially putting their stamp on a entire month by holding the world’s largest beer festival, Oktoberfest. And of course, for bringing traditional German hot dogs with it.

There are varying claims as to where the combination of sausage and bun originated, whether it the US or Germany, but it’s safe to say the Germans can stake their claim on the invention of the Frankfurter (from Frankfurt).

So as I’m delving into sausage history, I start to wonder where the term ‘hot dog’ comes from. But wonder for long I did not thanks to the world wide web which tells me from the simple fact that in the 20th century the Germans commonly ate dog meat. Sorry folks, if I am to be scarred I’m dragging you down with me.

Ingredients: (serves 1)
1 crusty roll, sliced length ways
1 sausage (preferably a bratwurst)
2 tbsp red cabbage
american mustard or ketchup
2 tsp curry powder

1. Grill the sausage at 180° for 25 mins, turning occasionally.
2. Add the sausage to the crusty roll, top with the red cabbage, a drizzle of mustard or ketchup and a sprinkling of curry powder.


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