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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":428,"serveWith":436,"variations":438,"ingredients":448,"instructions":506,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":546,"countrySlug":547,"region":548,"baseServings":450,"prepMinutes":549,"cookMinutes":550,"difficulty":551,"course":552,"diet":555,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":544,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"A fried pork Bratwurst. Berlin traditionally uses a skinless one, so the texture is soft and the sauce clings to the cut faces, while the Ruhr region serves it with its natural casing on for a snappier bite. Any coarse, mildly seasoned fresh pork sausage works; avoid anything strongly flavoured with fennel, chilli or garlic.","What kind of sausage is used for Currywurst?",{"answer":398,"question":399},"Cheap versions genuinely are, and it shows. A proper sauce is cooked from tomato paste and passata with onion, vinegar, sugar and bloomed spices, which gives depth and a cleaner sourness that a bottle cannot. It also lets you control the sweetness, which is the main thing wrong with the shortcut version.","Is Currywurst sauce just ketchup with curry powder?",{"answer":401,"question":402},"Not usually. German curry powder is mild and turmeric-heavy, and the classic sauce is sweet-sour with warmth rather than heat. Stands often offer heat levels, and the hottest ones are made with added chilli, but the standard version is something a child would eat happily.","Is Currywurst spicy?",{"answer":404,"question":405},"Yes, and it improves after a day in the fridge as the spices settle into the tomato. Make it up to a week ahead or freeze it for three months. Thin it with a little water when reheating and add a fresh pinch of curry powder, since the aromatics dull in storage.","Can I make the sauce ahead of time?",{"answer":407,"question":408},"The most widely accepted account credits Herta Heuwer, who sold it from a snack stand in Berlin-Charlottenburg from 1949 and later trademarked her sauce. Hamburg has a rival claim and the question has never been settled definitively, but no version of the story goes back before the late 1940s — this is a post-war dish, not an old tradition.","Who invented Currywurst?",[410,411,412,413,414],"Fry the sausages in a pan rather than boiling them. You want browned, slightly blistered skin, because the sauce softens whatever it touches.","Bloom the curry powder in the hot fat for 30 seconds before adding tomato. Raw curry powder stirred into finished sauce tastes chalky and stays that way.","Slice the sausage only when you are ready to serve. Cut early, it steams itself soft in its own heat and loses the fried edges.","Balance the sauce at the end with vinegar, not at the beginning — sweetness concentrates as it reduces and what tasted right early will be cloying later.","The final dusting of dry curry powder is not optional. It supplies the aroma the cooked sauce has already lost.","🌭","Currywurst is a fried Bratwurst cut into thick coins, buried in a warm tomato sauce spiked with curry powder, and finished with a heavy dusting of dry curry powder over the top. The sauce is the point: sweet from sugar and tomato, sour from vinegar, warm rather than hot, and thin enough to pool on the plate so the last chips can be dragged through it. Nothing about it is subtle and nothing about it is meant to be. It takes twenty minutes, it costs almost nothing, and it is eaten at a standing counter with a small wooden fork and a paper tray of chips beside it.","Currywurst is a post-war Berlin invention, and unusually for a national dish, the credit is fairly specific: Herta Heuwer, who ran a snack stand in Charlottenburg, is widely recorded as having sold the sauce from 1949, and she later registered a trademark for a version she called Chillup. The ingredients say a lot about the moment — curry powder and ketchup were among the things circulating through British-occupied Germany, and pairing them with a fried sausage was a way of making something interesting out of very little. Hamburg makes a competing claim, and the writer Uwe Timm built a novella around a Hamburg origin, so the argument is genuinely unsettled at the edges even if Heuwer's stand is the best-documented starting point.\n\nThe dish then split regionally. In Berlin the sausage is usually skinless — ohne Darm — while in the Ruhr area, where Currywurst became the fuel of steelworkers and miners, it is normally served mit Darm, in its casing, which gives a snappier bite. Ruhr sauces tend to be a little sweeter and the portions larger. Both regions treat the sauce recipe as a matter of pride, and stands guard their spice mixes the way barbecue joints elsewhere guard rubs.\n\nGermans eat somewhere in the region of 800 million Currywurst a year, and it long outgrew the snack stand: works canteens serve it, a Berlin museum was devoted to it for several years, and Volkswagen has produced its own branded sausage for its plants for decades, complete with a part number. It is also, quietly, the food that best explains modern German eating — an improvised, imported, industrial-era invention that everybody grew up with, sitting alongside the döner as the country's real street food rather than anything from a folk cookbook.","The sauce keeps 1 week refrigerated in a sealed jar and freezes for 3 months, so it is worth making a double batch. Reheat it gently with a splash of water, since it thickens in the fridge, and refresh it with a pinch of fresh curry powder before serving because the aroma fades in storage. Cooked sausage keeps 2 days but reheats poorly — it goes rubbery. If you are cooking for later, store the sauce and fry the sausages fresh; that part takes eight minutes.",[420,421,422,423],"Sauce built from tomato paste and passata rather than squeezed from a ketchup bottle, so you control the sugar and the acidity.","Curry powder is bloomed in fat before the liquid goes in, which removes the raw, dusty taste that ruins most home versions.","Correct order of operations: sausage fried separately and sliced hot, sauce poured over at the last second, dry curry on top.","Sauce keeps a week and freezes, so the twenty-minute version becomes a five-minute one after the first time.",[425,426,427],"Heavy frying pan","Small saucepan","Sharp knife",{"fat":429,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},33,27,3,19,1120,20,480,[437],"Chips or a plain bread roll to mop the sauce, and a cold Pilsner. In the Ruhr, a stripe of mayonnaise over the top.",[439,442,445],{"name":440,"description":441},"Currywurst mit Darm","The Ruhr standard: the sausage keeps its casing, so it snaps when bitten instead of yielding softly. Ask a butcher for coarse Bratwurst in natural casing.",{"name":443,"description":444},"Vegan Currywurst","Now completely mainstream in Berlin. Use a good plant-based bratwurst and check the sauce sugar; the sauce itself contains nothing animal to begin with.",{"name":446,"description":447},"Currywurst mit Schranke","Ruhr slang for the version with chips, the red sauce and mayonnaise piped across it. The white stripes over red are the \"barrier\" of the name.",[449,454,458,462,465,468,472,476,479,484,487,490,492,496,499,503],{"qty":450,"name":451,"unit":452,"group":453},4,"pork Bratwurst, about 500 g","piece","For the sausage",{"qty":455,"name":456,"unit":457,"group":453},1,"neutral oil for frying","tbsp",{"qty":455,"ref":459,"name":460,"unit":452,"group":461},"onion","onion, very finely diced","For the curry sauce",{"qty":463,"name":464,"unit":457,"group":461},2,"neutral oil",{"qty":463,"ref":466,"name":467,"unit":457,"group":461},"curry-powder","mild curry powder",{"qty":455,"ref":469,"name":470,"unit":471,"group":461},"paprika","sweet paprika","tsp",{"qty":473,"ref":474,"name":475,"unit":471,"group":461},0.5,"smoked-paprika","smoked paprika",{"qty":431,"ref":477,"name":478,"unit":457,"group":461},"tomato-paste","tomato paste",{"qty":480,"ref":481,"name":482,"unit":483,"group":461},400,"tomato","tomato passata","ml",{"qty":463,"ref":485,"name":486,"unit":457,"group":461},"apple-cider-vinegar","apple cider vinegar",{"qty":463,"ref":488,"name":489,"unit":457,"group":461},"brown-sugar","brown sugar",{"qty":455,"ref":491,"name":491,"unit":457,"group":461},"honey",{"qty":493,"ref":494,"name":495,"unit":471,"group":461,"optional":8},0.25,"chili-flakes","chilli flakes",{"qty":497,"name":498,"unit":483,"group":461},100,"water",{"qty":500,"name":501,"unit":502,"group":461},null,"salt and freshly ground black pepper","to taste",{"qty":463,"ref":466,"name":504,"unit":471,"group":505},"extra curry powder, for dusting","To finish",[507,511,516,520,523,527],{"text":508,"title":509,"timerSeconds":510},"Warm the two tablespoons of oil in a small saucepan and cook the diced onion over medium-low heat for 6 to 8 minutes until it turns soft and glassy without taking colour. Browning it here makes the finished sauce taste of fried onion instead of tomato.","Sweat the onion",420,{"tip":512,"text":513,"title":514,"timerSeconds":515},"Keep the heat moderate. Curry powder scorches quickly and burnt turmeric turns the whole sauce bitter.","Stir in the curry powder, sweet paprika and smoked paprika and fry for 30 seconds, until the oil turns orange and the kitchen smells toasted rather than dusty. Add the tomato paste and cook another minute until it darkens to brick red.","Bloom the spices",30,{"text":517,"title":518,"timerSeconds":519},"Pour in the passata and water, then add the vinegar, brown sugar, honey and chilli flakes. Simmer uncovered on low for 15 minutes, stirring now and then, until the sauce coats the back of a spoon but still runs off it easily.","Simmer the sauce",900,{"text":521,"title":522},"Taste and adjust: it should read sweet, then sour, then warm spice, with salt underneath. Add vinegar a teaspoon at a time if it is flat, sugar if the vinegar bites, and a splash of water if it has gone past pourable. Keep it warm.","Balance it",{"text":524,"title":525,"timerSeconds":526},"Heat the remaining oil in a frying pan and fry the Bratwurst over medium heat for 8 to 10 minutes, turning often, until the skin is browned all over and blistered in places and the sausages feel firm.","Fry the sausages",540,{"text":528,"title":529},"Cut the hot sausages into 2 cm coins straight onto the plates and immediately spoon the warm sauce over them so it pools around the pieces. Dust generously with the extra dry curry powder and serve at once, with chips and a small wooden fork.","Slice and drown","KUH-ree-voorst",[532,536,540],{"note":533,"swap":534,"original":535},"Avoid Italian-style sausage with fennel or chilli, which fights the curry. Skinless Bratwurst is the Berlin standard; casing-on is the Ruhr standard.","Any coarse fresh pork sausage without strong herbs, or a good frankfurter","German Bratwurst",{"note":537,"swap":538,"original":539},"German Currypulver is mild and turmeric-forward. Anything labelled hot will push the sauce somewhere it is not supposed to go.","Mild madras powder, or 2 tsp turmeric plus 2 tsp ground cumin, 1 tsp ground coriander and 1\u002F2 tsp ground fenugreek","Curry powder",{"note":541,"swap":542,"original":543},"Cook it about 5 minutes longer to lose the extra water. The sauce should be pourable but not watery.","400 g tinned chopped tomatoes, blended smooth","Tomato passata","currywurst","Currywurst (Berlin Sausage in Curry Ketchup)","Currywurst","germany","Berlin and the Ruhr",10,25,"easy",[553,554],"street-food","main",[556],"dairy-free",[477,466,459,469],[559,562,564,566],{"alt":560,"src":561},"Sliced Bratwurst coins covered in red curry ketchup and dusted with curry powder on a paper tray with chips","\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-1x1.jpg",[544,569,570,571,572,573],"berlin street food","curry ketchup","bratwurst","german snack","curry sauce","2026-08-19","dishroute-kitchen","Fried pork sausage sliced into coins and flooded with a sweet-sour tomato curry sauce, then dusted with more curry powder and eaten standing up with a wooden fork.",{"en":578},"\u002Frecipe\u002Fcurrywurst",{"items":580,"total":549,"page":455,"limit":854,"hasMore":855},[581,591,626,653,683,710,738,769,794,824],{"slug":544,"title":545,"shortTitle":546,"nativeName":546,"countrySlug":547,"region":548,"baseServings":450,"prepMinutes":549,"cookMinutes":550,"difficulty":551,"course":582,"diet":583,"mainIngredients":584,"images":585,"keywords":590,"publishedAt":574,"updatedAt":574,"authorSlug":575},[553,554],[556],[477,466,459,469],[586,587,588,589],{"alt":560,"src":561},{"alt":560,"src":563},{"alt":560,"src":565},{"alt":560,"src":567},[544,569,570,571,572,573],{"slug":592,"title":593,"shortTitle":594,"nativeName":595,"countrySlug":547,"region":596,"baseServings":450,"prepMinutes":597,"cookMinutes":9,"restMinutes":598,"difficulty":551,"course":599,"diet":602,"mainIngredients":605,"images":609,"keywords":619,"publishedAt":574,"updatedAt":574,"authorSlug":575},"handkase-mit-musik","Handkäse mit Musik (Sour Milk Cheese with Onions)","Handkäse mit Musik","Handkäs mit Musik","Hesse",15,240,[600,601],"appetizer","snack",[603,604],"vegetarian","nut-free",[459,606,607,608],"vinegar","caraway","butter",[610,613,615,617],{"alt":611,"src":612},"Translucent Hessian sour milk cheese under chopped raw onion marinade with caraway, beside dark rye bread","\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-1x1.jpg",[620,621,622,623,624,625],"handkase mit musik","hessian food","sour milk cheese","apfelwein","frankfurt","german appetizer",{"slug":627,"title":628,"shortTitle":629,"nativeName":629,"countrySlug":547,"region":630,"baseServings":450,"prepMinutes":434,"cookMinutes":550,"difficulty":551,"course":631,"diet":632,"mainIngredients":633,"images":637,"keywords":647,"publishedAt":574,"updatedAt":574,"authorSlug":575},"kasespatzle","Käsespätzle (Swabian Cheese Noodles with Fried Onions)","Käsespätzle","Swabia and the Allgäu",[554],[603],[634,635,636,459],"flour","eggs","gruyere",[638,641,643,645],{"alt":639,"src":640},"Käsespätzle in a dish with melted mountain cheese pulling into strings under a pile of dark fried onions","\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-1x1.jpg",[627,648,649,650,651,652],"kasespatzle recipe","spatzle","german cheese noodles","swabian","vegetarian german food",{"slug":654,"title":655,"shortTitle":656,"nativeName":656,"countrySlug":547,"region":657,"baseServings":658,"prepMinutes":659,"cookMinutes":597,"restMinutes":660,"difficulty":661,"course":662,"diet":664,"mainIngredients":665,"images":667,"keywords":677,"publishedAt":574,"updatedAt":574,"authorSlug":575},"laugenbrezel","Laugenbrezel (German Lye Pretzels)","Laugenbrezel","Bavaria and Swabia",8,40,150,"medium",[663,601],"bread",[603],[634,666,608],"yeast",[668,671,673,675],{"alt":669,"src":670},"Deep brown glossy German lye pretzels with coarse salt and a split belly cooling on a wire rack","\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-1x1.jpg",[654,678,679,680,681,682],"german pretzel","lye pretzel","bavarian breze","homemade pretzels","german bread",{"slug":684,"title":685,"shortTitle":686,"nativeName":686,"countrySlug":547,"region":687,"baseServings":450,"prepMinutes":688,"cookMinutes":434,"restMinutes":515,"difficulty":661,"course":689,"diet":690,"mainIngredients":691,"images":694,"keywords":704,"publishedAt":574,"updatedAt":574,"authorSlug":575},"maultaschen","Maultaschen (Swabian Filled Pasta Pockets)","Maultaschen","Swabia",60,[554],[],[634,635,692,693],"spinach","ground-pork",[695,698,700,702],{"alt":696,"src":697},"Swabian Maultaschen pasta pockets in clear beef broth scattered with chives, one cut open showing spinach filling","\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-1x1.jpg",[684,705,706,707,708,709],"swabian dumplings","german pasta pockets","spinach filling","broth dumplings","swabia",{"slug":711,"title":712,"shortTitle":713,"nativeName":713,"countrySlug":547,"baseServings":450,"prepMinutes":714,"cookMinutes":715,"difficulty":661,"course":716,"diet":717,"mainIngredients":718,"images":722,"keywords":732,"publishedAt":574,"updatedAt":574,"authorSlug":575},"rinderrouladen","Rinderrouladen (German Beef Roll-Ups in Onion Gravy)","Rinderrouladen",35,105,[554],[],[719,720,459,721],"beef-chuck","bacon","stock",[723,726,728,730],{"alt":724,"src":725},"Two German beef rouladen sliced open to show bacon, onion and gherkin filling, in dark gravy with dumplings","\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-1x1.jpg",[711,733,734,735,736,737],"beef rouladen","german sunday roast","braised beef rolls","onion gravy","german main course",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"countrySlug":547,"region":743,"baseServings":744,"prepMinutes":659,"cookMinutes":745,"restMinutes":746,"difficulty":747,"course":748,"diet":749,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":574,"updatedAt":574,"authorSlug":575},"sauerbraten","Sauerbraten (Rhineland Marinated Pot Roast)","Sauerbraten","Rheinischer Sauerbraten","Rhineland",6,180,4320,"hard",[554],[],[719,751,752,459],"red-wine","raisins",[754,757,759,761],{"alt":755,"src":756},"Sliced Sauerbraten pot roast fanned on a plate under dark raisin gravy with potato dumplings and red cabbage","\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-1x1.jpg",[739,764,765,766,767,768],"german pot roast","rhineland","marinated beef","lebkuchen gravy","braised beef",{"slug":770,"title":771,"shortTitle":772,"nativeName":772,"countrySlug":547,"region":687,"baseServings":450,"prepMinutes":597,"cookMinutes":550,"restMinutes":434,"difficulty":551,"course":773,"diet":775,"mainIngredients":776,"images":778,"keywords":788,"publishedAt":574,"updatedAt":574,"authorSlug":575},"german-kartoffelsalat","Schwäbischer Kartoffelsalat (Warm German Potato Salad)","Schwäbischer 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