Sausage (wurst) with built in Curry flavor on a stick, with German Rye Bread Coating
Currywurst On A Stick
1 lb ground fatty pork, cut up
1 pack Turkey bacon, cut up
1 T dried onion flakes
2 t curry powder
1/2 t hot paprika
1/4 cup Ketchup
2 T Vinegar
1 egg white
1 t Salt
1/4 t pepper
handful ice cubes
Put everything in a Food Processor and process until smooth,
Put it all into a Ziploc bag and snip off the edge, and squeeze strips into THIS MOLD.
Freeze, until firm. Pop out and lay on a baking sheet and bake at 350oF until done.
Let cool, and stick skewers in each.
Now make the batter
Ryebread Batter
1 cup lukewarm water
2 T brown sugar
1 package Yeast
1/2 t salt
1-3/4 cup Pumpernickel flour
1/2 t Ground Caraway
2 T molasses
Mix the water, sugar, and molasses, in a bowl, sprinkle on the yeast and let bloom for 10 mins.
Then add the Flour and caraway and stir to mix completely.
Add extra water (1/2 cup) if needed, depending on the freshness of flour.
Let rise and hour then heat op a pot of oil to 200oF and dip the sausages in the batter and then fry till golden, Drain and eat with curry ketchup,
0 comments:
Post a Comment