Imbiss-Klassiker für Zuhause: CURRYWURST, POMMES & MAYO - mit Nelson Müller ist eine perfekte Anleitung für alle, die ihre eigenen beliebten Imbisse zu Hause zubereiten möchten. Diese Episode der Kochsendung ist voll von Insider-Tipps, die Ihnen helfen, die perfekte Currywurst, knusprige Pommes und hausgemachte Mayo zu kreieren. Nelson Müller ist eine bekannte deutsche Köchin und Moderatorin, die für ihre Leidenschaft für die deutsche Küche bekannt ist.

Imbiss-Klassiker für Zuhause: CURRYWURST, POMMES & MAYO - mit Nelson Müller

The “Drei in Dreißig” show on April 30th, 2020, started with a warm welcome and lively music that set the tone for the entire show. The host announced his recipe for Currywurst, which he believes is the best one. As he started preparing the dish, he spoke about the history of the dish, stressing that it’s essential to stick together in times like these, even if different regions claim to have invented the dish.

The host’s secret to an excellent Currywurst sauce involves using bananas, apples, onions, chili, ketchup, tomato paste, apple sauce, and of course, curry powder. He prepares the sauce while the potatoes for the wedges are being cut. He explains that the wedges are not the typical kind, as they’ll be coated in breadcrumbs. He then sprinkles them with salt, pepper, and sweet paprika powder before tossing them in oil and breadcrumbs, ensuring they’re well coated. The wedges are then evenly spread on a baking sheet and put in the oven to bake.

The host and his team engage in some chit-chat and banter on the show, and his co-hosts even suggest adding some musical accompaniment to the show. The host reveals that he’s not too comfortable singing acapella and jokingly suggests adding a band to provide him with backup. Alongside preparing the Currywurst, they manage to sing a bit of “Stand By Me,” to which the host suggests adding a bass for more aesthetic appeal.

As they return to cooking, the host peels bananas and apples, chops onions, and dissects chili peppers. He adds them all to a cooking pot and starts to sweat them all down. Next, he adds tomato paste and passata and cooks them down slowly. The host adds that he likes to make his Currywurst sauce fruity, and to add fructose, he uses fruits in different forms, explaining that he even adds mango to his Currywurst sauce.

The Currywurst sauce simmers as the host and his team prepare the fries. Their banter and chit-chat continue as they talk about how Currywurst is everyone’s favorite beach food in Summer. The team remarks that Belgian fries used to be double-fried in beef tallow, but this recipe calls for a single frying in oil. The fries are coated in the breadcrumbs and spices and then baked in the oven for crispiness.

The host then gets back to the Currywurst sauce, adding curry powder, seasoning it with salt and sugar, explaining that the sugar helps to balance the spice level. Finally, the host adds the showstopper - some regular cola to the Currywurst sauce. The host explains that he adds cola to break down the acidity of the tomatoes and add a sweet and sour flavor profile to the dish.

The host finishes the dish, plating the Currywurst, fries, and Zitronenmayonnaise, and tests the dish. The host and his team then indulge in sampling the dish and find it to be lip-smackingly scrumptious. The show ends on a happy and satisfied note as the host thanks his team for assisting him in preparing this classic German fast food dish.
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