Smoked Currywurst
This smoked version of the legendary Currywurst combines spicy curry flavor with a delicate beech wood smoke. The scalded sausage forcemeat gets a crispy casing and deep aroma from the smoking process. Served with homemade curry sauce, it is a true street food experience.
Ingredients(for 1 kg)
Instructions
Preparation
45 min.Keep meat and fat very cold (below 4 °C) and grind through a 3 mm plate. Add all spices and curing salt and mix thoroughly until the forcemeat is cohesive and glossy. Fill into pork casings, twist off at 120 g each.
Scalding
15 min.Place sausages in 75 °C hot water (not boiling) and poach for 15 minutes until core temperature reaches 72 °C. Then plunge into ice water and allow to cool completely.
Drying
30 min.Hang the cooled sausages on a rack and allow to dry at room temperature for 30 minutes until the casing is dry and slightly matte.
Smoking
2-3 hrs.Preheat smoker to 85 °C, add beech and apple wood chips in a 2:1 ratio. Smoke sausages for 2-3 hours until they reach a golden-brown color. Serve hot with curry sauce and ketchup.
Pro Tip
Use curry generously – the smoking process slightly dampens the intensity of the spices. Freshly ground curry gives the best result.
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