The authentic German dinner!

Ingredients

Volkswagen currywurst
Chips
Gewurz ketchup (or other tomato ketchup)

If asked which product VW has sold the most of, it would be reasonable to think the answer would be “the VW Beetle”, given that they built over 21 million of the vehicles between 1938 and 2003, but you would be wrong. In fact, it is Volkswagen Originalteil (Volkswagen Original Part) number 199 398 500 A, the Volkswagen currywurst. Manufactured at the company’s Wolfsburg plant, it is served in the canteens at their six German factories, with more than 7 million made every year since 1973. It has long been available outside the factories through German VW dealers who would give away packs to car buyers, but in more recent years it has been sold to the general public, along with Volkswagen ketchup, Volkswagen Originalteil 199 398 500 B.

On discovering this, it seemed that I had found the ideal meal for camper van excursions and promptly tracked some down to sample on an early autumn weekend visit to Norwich with my partner Frances. In the UK, both the sausage and the ketchup are sold by the specialist online German sausage retailer, The Sausage Man (sausageman.co.uk) and by Crafted Meats (craftedmeats.co.uk) for £16 a packet of five. This may sound steep, but they are imported from Germany, with the additional costs that now entails, and are huge. At 25cm long each one is a meal in itself – there are smaller ones available in Germany, but I can only find the monsters here. Made with best quality pork and only 20% fat, it is important to note that they are not actually curry flavoured – they are just the kind of sausage used to make classic currywurst in Germany. This consists of the sausage, fried or grilled, with a good splash of the ketchup and a sprinkling of curry powder, eaten with fries or in a bun, hotdog style.

So, equipped with my giant sausage, the ketchup, and an air fryer to cook the chips with (I did not fancy running a deep fryer with all that hot fat in the confines of our T2!) and safely settled in the Top Farm campsite in Marsham, just north of the city, I set about cooking the wurst. Given a brisk fry on the van’s stove, the sausage took about 20 minutes to cook, while the air fryer, plugged into the electric hookup, quietly prepared the chips beside me. As they are almost too big to fit on a camping plate, I halved the wurst, then doused them in ketchup, sprinkled on the curry, added the chips and we piled in. The sausages turn out to be firm, tasty and slightly smoky, akin to a classic bratwurst, with the ketchup being a little more sweet and less vinegary than UK ketchups, with a hint of spice, perhaps tamarind, that tilts it a little in the brown sauce direction. Either way, it was a perfect accompaniment to the wurst, and I easily polished off one and a half of the giant sausages and can confidently say I now have the official food of family camper trips sorted out, with three more of the things awaiting the next expedition in the freezer.

IAN SIMMONS