Spiral Cut Currywurst

I talked the other day about how much Hubby and I enjoyed currywurst while we were in Germany. Since I had some homemade curry ketchup in the fridge, the next logical step was to make that in to currywurst.

Spiral Cut Curry Wurst

Now, we didn’t have spiral cut currywurst in Germany, but once you spiral cut a processed meat link, you’ll never go back. I saw this article when someone posted it on Facebook and was so intrigued, I had to try it.

Spiral Cut Curry Wurst

You see, I’m definitely a burnt hot dog girl. The more charred on the grill, the better. (I’m the same way with roasted marshmallows, by the way). So the thought of having an increased surface area to caramelize even more of the hot dog’s exterior, the better! I was a little apprehensive that my mettwurst would fall apart as I spiral cut them, but they held together just fine. I’ve also done this with bratwurst with no issue.

Spiral Cut Curry Wurst

Not only do you get more caramelized deliciousness from spiral cutting, you also get more nooks and crannies for your condiments to stick to. And, if you’re using a bun, spiral cut dogs are longer than those without spiral cutting, so they fit the bun better.

Spiral Cut Curry Wurst

So to recreate our currywurst meal from Germany, I simply spiral cut some mettwurst, grilled them up, and served them over a generous smear of curry ketchup. I served them with some crispy baked french fries. Next to a great beer, it was *almost* like we were back in Germany…

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Spiral Cut Currywurst

Spiral cutting hot dogs is a great way to maximize the caramelized bits of the meat!

Yield: Serves 2

Ingredients:

2-3 mettwurst (or bratwurst, or kielbasa)
curry ketchup (I used homemade)

Directions:

Optional: Spiral cut your mettwurst by piercing with a wooden skewer lengthwise through the center. Place mettwurst on a cutting board. Hold your knife at a slight angle and cut all the way down to the skewer as you roll the mettwurst away from you. Cut all the way to the edge and remove the skewer.

Preheat grill to high heat. Reduce to medium heat once it is hot.

Grill mettwurst to desired doneness, turning throughout cooking process.

To Serve
Spread curry kethcup onto plate. Top with grilled mettwurse.

Serve with french fries.

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9 Responses to “Spiral Cut Currywurst”

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    Shannon — June 12, 2013 at 10:26 am

    i was wondering what currywurst was… and now i’m wondering what mettwurst are ;) looks like a much better version of hotdogs and fries, though! perfect for the summer!

    • beantownbaker — June 12th, 2013 @ 1:13 pm

      Good point, mettwurst is basically like kielbasa. I’ll update the post to reflect that. There’s a large German population in Cincinnati, so it might be a local thing….

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    Carole — June 12, 2013 at 3:19 pm

    I am pinning this to try next time we have the right sort of sausage. Cheers

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    Sues — June 14, 2013 at 5:44 am

    Wow, these are beautiful and sound super flavorful, too! Perfect twist on a summer BBQ :)

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    Karen — June 16, 2013 at 12:19 am

    Love the idea of spiralling- I love a burnt hot dog too so I will definitely be trying this technique

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    Nutmeg Nanny — June 18, 2013 at 10:27 pm

    Oh my! This is drool worthy for sure, I am loving this idea :)

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    Peter @ Feed Your Soul Too — June 28, 2013 at 3:46 pm

    It is grilling season and I liked the spiral technique so I featured this post on my Friday Five – grilling over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/06/friday-five-grilling.html

    • beantownbaker — June 28th, 2013 @ 4:21 pm

      Thanks for featuring this recipe!

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    World Traveller — October 6, 2013 at 9:54 am

    Currywurst was invented by Herta Heuwer in Berlin in 1949 as an affordable but filling meal for the people of Berlin at a time when food was in short supply.

    When you order your Currywurst you can ask for it skin on “Currywurst mit Darm” or without skin “Currywurst ohne Darm”. Sausage casings were in short supply in the Soviet-controlled side of the city. If you grew up in East Berlin, you like sausage without skin; if you grew up in West Berlin, you probably prefer sausage with skin.

    I’m not from Berlin, I prefer Currywurst without skin and in my opinion the best place to get it is from Fritz & Co (a Currywurst stall) on Wittenberg Platz in the Schöneberg area of Berlin.

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