Christmas markets might be cancelled this year, but it doesn’t mean you can’t enjoy the delicious food that comes with them.
These recipes from Gousto will help you to get into the festive spirit from home and recreate your favourites you’d normally find in traditional German Christmas markets.
Currywurst-Dog, Chips & Speedy Sauerkraut
If you’ve been to the Christmas Markets, you’ve probably seen the currywurst – a sausage smothered in delicious curry ketchup.
This recipe sticks the lot in a hot dog bun and ta-dah! Serve with a quick cheat’s sauerkraut slaw.
- 1 Brown Onion
- 2 Tbsp White Wine Vinegar
- 4 Cumberland Sausages
- 1/2 Tbsp Curry Powder
- 300g Potatoes
- 1/4 Baby White Cabbage
- 1 Carrot
- 1 Can Of Tomato Frito (200g)
- 2 Sub Style Brioche Rolls
- Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Cut the potatoes (skins on) into chips, then add them to a baking tray with a drizzle of vegetable oil and a pinch of salt. Slide the chips to one side of the baking tray and add the Cumberland sausages. Put the tray in the oven for 25-30 min or until the sausages are cooked through and the chips are golden and crisp.
- Meanwhile, boil a kettle. Grate the carrot with the skin on. Shred (or grate!) the baby white cabbage finely.
- Dissolve 1 tsp sugar in 2 tsp boiled water in a large bowl. Once dissolved, add the white wine vinegar and a generous pinch of salt – this is your pickling liquor.
- Add the shredded cabbage and grated carrot to the pickling liquor and set aside until serving – this is your speedy sauerkraut.
- Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the curry powder and cook for 30 sec or until fragrant. Once fragrant, add the tomato frito and cook for 3-4 minutes or until thickened to the consistency of ketchup – this is your curry ketchup.
- Meanwhile, peel and finely slice the brown onion. Once the curry ketchup is done, transfer it to a bowl and wipe the pan clean. Return the pan to a medium-low heat with a drizzle of vegetable oil. Once hot, add the sliced onion with a pinch of salt and cook for 10-12 minutes or until soft and caramelised.
- Once the sausages and chips are almost cooked, add the brioche sub rolls to a separate baking tray. Put the tray in the oven for 2-3 minutes or until warmed through. Carefully cut the warmed brioche sub rolls down the middle.
- Load each with two sausages, a dollop of the curry ketchup and caramelised onions. Serve the currywurst-dog with the chips and speedy sauerkraut to the side
Potato Cakes & Homemade Beans (aka Kartoffelpuffer)
Kartoffelpuffer are fried potato pancakes typically served alongside applesauce, similar to a British potato cake.
This is a tasty alternative, served with homemade beans and a fried egg.
- 1 Can Of Chopped Tomatoes (400g)
- 1 Red Onion
- 1 Garlic Clove
- 2 British Free-Range Eggs
- 2 Tbsp Apple Cider Vinegar
- 10g Chives
- 40g Cheddar Cheese
- 1/2 Tsp Dried Chilli Flakes
- 400g Potatoes
- 1 Can Of Cannellini Beans
- 1 Knorr Vegetable Stock Cube
- Peel and chop the potatoes into bite-sized pieces. Add them to a pot with plenty of water and a pinch of salt. Bring to the boil over a high heat and cook for 15 min or until fork-tender.
- Meanwhile, boil half a kettle. Peel and finely dice the red onion. Peel and finely chop (or grate) the garlic. Drain and rinse the cannellini beans.
- Heat a large, wide-based pan (preferably non-stick) over a medium-low heat. Once hot, add 2-3 tbsp olive oil, the diced onion, chopped garlic, chilli flakes and a pinch of salt. Cook for 3 minutes or until softened. Meanwhile, chop the chives finely.
- Add the chopped tomatoes, 100ml boiled water, 1 tbsp sugar, the apple cider vinegar, then crumble in the vegetable stock cube, stir and bring to the boil over a high heat. Reduce the heat to medium-low, cook for 10 minutes, then add the drained cannellini beans. Keep on a low heat until serving.
- Meanwhile, once cooked, drain and run the potatoes under cold water until cool enough to handle. Return to the pot and mash until smooth. Add half of the chopped chives (save the rest for later!), 2 tbsp olive oil, season generously and mix.
- Add 5 tbsp flour to the mash and combine into a dough. Place the dough onto a floured surface and bring it together into a ball with your hands. Divide the dough into 6 pieces and shape each into a small ball. Flatten each ball slightly and sprinkle with a little extra flour – these are your potato cakes
- Heat a large, wide-based non-stick pan with 2 tbsp olive oil and a knob of butter over a medium-high heat. Once hot, add the potato cakes and fry on each side for 4 minutes, or until coloured. Transfer onto kitchen paper and season with salt and pepper. Crack the eggs into the same pan, and cook over a medium-low heat until done to your liking (we recommend 4 minutes).
- Stir the remaining chopped chives through the beans. Serve the beans, potato cakes and eggs with the cheddar grated over.
A popular German Christmas Market dish is the Kürtőskalács, a Hungarian pastry that’s baked over the fire and then coated with cinnamon sugar.
Gousto’s Cinnamon Swirls are the next best thing – they will spice up your festive season with a sublime Christmassy smell, enjoy the dessert or for an indulgent Christmas day breakfast.
- 1 sheet ready-made puff pastry
- 50g butter
- 2 tangerines
- 3 tbsp brown sugar
- 2 tsp ground cinnamon
- 1.5 tsp ground cloves
- ½ tsp nutmeg
- 2 tsp ground ginger
- ½ tsp allspice
- 3 tbsp icing sugar
- Preheat the oven to 180°c/ 160°C (fan)/ 350°F/ Gas 4.
- Mix your spices. Zest the tangerines into the spice mix. Melt the butter in a pan over the stove or in a microwave. Tip: Smell the mix – if it’s not bringing you enough Christmas nostalgia, add extra spices of choice!
- Unroll the pastry and spread about 2/3 of the butter onto it. With a sieve, sprinkle sugar evenly over the top, then sprinkle about half of the spice mix.
- Roll the longest edge of the pastry inwards, making sure it’s tight. Brush the final edge with butter to make it stick. Using a sharp knife, slice into 12 even pieces.
- Place on a baking tray and use the remaining butter to brush the tops of the swirls.
- Bake in the oven for 20-30 minutes, or until golden.
- Juice one of the tangerines and mix with icing sugar – this is your glaze.
- Paint the cooked swirls with the glaze and enjoy!