Berlin-Style Currywurst

Cut pork shoulder and belly into grinder-ready pieces of approximately 4 cm and pre-freeze for 1-2 hours at -2°C. Soak casings in lukewarm water for 30 minutes.

Pass meat and belly through the 6 mm plate of the meat grinder. Sprinkle spices and nitrite curing salt over the ground meat and mix thoroughly. Gradually incorporate ice water until the forcemeat is cohesive and slightly sticky. Keep forcemeat temperature below 10°C.

Stuff the forcemeat into the prepared pork small intestine casing, evenly and without air bubbles. Twist off sausages at 100-120 g each. Ensure uniform length (approx. 12-14 cm). Briefly refrigerate the stuffed sausages.

Optionally smoke sausages for 20 minutes at 60°C in a hot smoker with beech wood. Then poach in a water bath at 78°C for 15-18 minutes until core temperature of 72°C is reached. Immediately refresh in cold water and cool to 4°C.

Stir tomato paste with 100 ml water, 2 tbsp Worcestershire sauce, 1 tsp sugar, curry powder, a pinch of cayenne and salt until smooth. Briefly bring to a boil and adjust seasoning. The sauce should be thick and aromatic.

Fry the cooled sausages in a pan or on the grill over medium heat until golden brown all around. Slice, pour hot curry sauce over them, and dust generously with curry powder. Serve with fries or a bread roll.