With the Currywurst from Mischau succeeds with a few simple tips all great pleasure even at home. Therefore, we present here the shortest, easiest and most masterful masterclass ever.

How to make the perfect currywurst at home

The real Berlin Currywurst is available in two varieties: without casing and with casing. The version without casing is the original one and was the only common one, especially in East Berlin at that time. In West Berlin, the variant with casing was more common. Mischaus Currywurst without casing is characterized by a fine sausage meat and light seasoning and can also be fried perfectly from all sides at home.

If you like it crunchier and spicier, take Mischaus Currywurst with casing. It succeeds particularly well in the pan and develops fine roasting aromas, which is why it enjoys great popularity.

The right sauce for Currywurst

You can, but don't have to, prepare the curry sauce yourself. If you don't have much time, you can use a ready-made sauce and spice it up if necessary - but many people swear by homemade creations. If you want to give it a try, start with these ingredients:

• 120 g tomato ketchup with a high tomato paste amount

• 10 ml oil (sunflower or rapeseed oil)

• 60 ml water

• 1 tablespoon curry powder

• ½ tsp cayenne pepper

• ½ tsp vegetable stock

• 2 tsp balsamic vinegar

• 2 tsp Worcestershire sauce (Worcestersauce)

• salt and pepper to taste

Put the ketchup in a pan with the oil and water and heat everything over medium heat until it comes to a gentle simmer. Then reduce heat and gradually add curry powder, cayenne pepper, vegetable broth, vinegar and Worcester sauce. Mix everything well and let it thicken a bit for 10 min on low heat. Then season to taste with pepper and salt.

Fine-tuning to your own taste

For sweet tooth: A pinch of sugar adds a slightly sweet note and an even rounder, velvety taste.

For that extra kick: Grated chili flakes give your curry sauce an extra kick.

As a vegetable garnish: onions braised in butter with a hint of Tabasco make a hearty, powerful addition.

Fried to the point

Mischaus Currywurst, available in grocery stores, was developed specifically for home preparation and, with a few pointers, succeeds even for inexperienced amateur cooks.

First, cut the curry sausages with intestines several times crosswise before frying. This prevents them from bursting so easily and makes it easier to cut them into classic pieces later. Then, in a high pan, add a generous dash of canola or sunflower oil. A good alternative is coconut oil. At room temperature it is still solid, but because of its low melting point it becomes liquid very quickly when heat is applied. Important: Don't skimp on oil and use only neutral-tasting, heat-resistant oil. Curry sausage with intestines should swim about half in oil so that it gets nice and golden brown on all sides.

Take time to brown: A good quality currywurst is welcome to sizzle for 10-15 minutes over medium heat to get nice, brown and crispy. Turn the sausage in the pan regularly until the desired color is achieved.

Enjoy your meal!

PS: If you like, you can serve it with a bread roll from your favorite bakery and/or French fries. As alcoholic accompanying drinks go according to taste beer, champagne and Riesling Kabinett or Spätlese. Gourmets choose a Tokaji Aszú or Essencia as a digestif.