Today I’ll show you how to make a currywurst spread yourself. It’s simple and super quick to make.
Currywurst is popular and always tastes good. But can it also taste good on a loaf of bread or a roll? I can answer this question with yes. The curry as well as the tomato ketchup comes out super. But I recommend you to eat a light bread roll with it. Personally, I found it more flavorful.
Here you can find the complete currywurst spread recipe as a video or to read through.
Have fun and good luck making it!
Currywurst spread – What do you need to make it?
Ingredients per 1 kg
- 100% pork belly (1000g)
Spices per KG mass
- 100% pork belly (1000g)
- 13,5 g salt
- 2,5 g Cure #1
- 5 g curry powder
- 3 g white pepper
- 2 g paprika sweet
- 2 g onion powder
- 1 g garlic powder
- 1 g mace
- 0,5 g coriander
- 63,75 g ketchup
So that the result is the same, please make sure that the ketchup contains as much tomato/100ml as possible and as little sugar as possible. I have used here a ketchup with 180g/100ml.
The equipment to make Currywurst spread
You need the meat grinder, also called a mincer, to “grind” the meat, which means the meat is finely chopped.
Artificial casing / jar / can
You can put the Currywurst spread in jars as well as artificial casings. For artificial casings I recommend caliber 45 or caliber 60.
Make Currywurst spread – Step-By-Step Instructions
1. Cut the pork belly into pieces suitable for mincing. You can adjust the size for your mincer.
2. Put the pork belly in a sealable plastic bag or vacuum seal them.
Note: If you vacuum seal/put the meat pieces in a plastic bag, you won’t lose any liquid into the water and you won’t need cooking stock for the sausage afterwards, as all the liquid will stay in the vacuum bag with the fat and liquid that comes out. (If you want to cook your meat without plastic, I’ll explain how it works and what to look for in the next step.)
3. Now put the bag in the tempered water or in the sous vide cooker and cook the meat at 78 degrees (172.4 °F) for 90 minutes.
How do I cook the meat without the sous vide stick and bag?
No problem. You have to weigh the meat once before cooking. Then weigh the meat again after cooking and note how much liquid the meat has lost. You add this missing liquid later. You can use the broth water in which you cooked your meat.
4. Grind the spices into a fine powder.
5. once the meat pieces are cooked, you can separate the juice and the meat from each other.
6. Now grind the meat. I personally use the finest perforated disc.
7. Put the minced mass together with the ketchup and the spices into the food processor and mix the whole thing.
8. You can now fill the mass into jars or casings. Make sure that the mixture is tight and without air holes in the jars. When filling the jars, it is best to leave at least a fingertip of space so that the curry sausage spread can expand during cooking and does not overflow.
9. Now you have to boil down the mixture at 100 °C for 2 hours. If you want to use a casing, you can boil it at 80 °C (176 °F). The time depends on the diameter of the caliber you use. Means: If you use caliber 45, then you scald the currywurst spread approx. 45 minutes.
10. Your currywurst spread is ready😄. Enjoy it!
How long is the shelf life of the currywurst spread?
Unopened, the currywurst spread cooked in the jars can be kept for about 3-4 months. Once opened, it must be stored in a cool place and has a shelf life of about 4-5 days.