Currywurst Recipe – German street food classic
Wiener Wiener, Currywurst Diener
What is special about this Currywurst recipe?
Currywurst is a beloved German street food, featuring grilled or fried sausages, smothered in a tangy, spiced curry ketchup sauce. It’s quick, flavourful, and pairs perfectly with fried potatoes (try it with German style fried potatoes Bratkartoffeln) or a crusty roll. Bring the taste of Berlin to your table with this Currywurst recipe German original.
You’ll love it if…
… crispy potatoes paired with saucy, savoury sausages are your go-to comfort meal goals.
Have you heard the pun about German sausages? They’re the wurst. 😀 If you’re not in to food puns look away now, because I was spoilt for choice with puns for this currywurst recipe and let me be frank, the wurst is yet to come.
Ah, currywurst – the unchallenged monarch of German street food, and quite possibly the wurst kept secret of global snacking! This dish is a true frank-enstein combination: tender slices of bratwurst slathered in a zesty, curry-spiced ketchup and served with fried potatoes makes it an all time wiener. It’s a banger of a bite that boldly straddles the line between street food genius and comfort food royalty.
You’re probably not grilled to see these sausage puns, but the best advice I can give is to keep calm and curry on.
Gather the Ingredients
Prepare the Sausages and Sauce Base
Grill sausages in butter until browned, then set aside.
In the same pan, sauté onions, garlic, ginger, and optional chillies until softened.
Add curry powder, salt, and pepper, followed by chopped tomatoes. Cook until the tomatoes break down.
Finish the Sauce
Optionally purée the mixture, then return to the pan and add stock, ketchup, and mustard.
Simmer to your desired consistency.
Serve and Enjoy!
Serve the sauce over whole sausages or mixed with chopped sausages, and pair with fried potatoes for a traditional touch. (Try the Chef’s recipe for bratkartoffeln German fried potatoes here.)
- Lightly toast the curry powder in a dry pan: This is optional but it really releases the flavours of the spices.
- Blend the Sauce for Smoothness: After simmering, use an immersion blender to achieve a smooth consistency, ensuring the sauce coats the sausages evenly.
- Choose the Right Sausage: Opt for high-quality bratwurst or frankfurters to achieve an authentic flavour, or use any sausage you like. I used Kransky for a smokey flavour.
- Adjust Consistency with Stock: Use beef or vegetable stock to thin the sauce to your preferred consistency without diluting the flavour.
- Sprinkle Curry Powder Before Serving: For an authentic touch, sprinkle additional curry powder over the finished dish to enhance aroma and flavour.
Currywurst – German street food classic
Ingredients
- 4 large firm sausage of your choice traditionally bratwurst / frankfurters are used, The chef used kransky sausages
- 1 cup tomatoes, finely diced
- 1 cup onions, finely diced
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, finely minced
- 1 tablespoon curry powder
- ¼ cup tomato ketchup
- 1 tablespoon mild mustard
- 2 tablespoons butter
- ½ cup water or stock any type
- Salt and pepper to taste
Optional
- 1 teaspoon fresh chillies, finely chopped
Instructions
- In a non-stick pan on medium heat, add 1 tablespoon of butter and grill 4 large firm sausage of your choice. Remove from the pan. In the same pan add another 1 tablespoon of butter and sauté 1 cup onions, finely diced, 1 tablespoon minced garlic and 1 tablespoon minced ginger and 1 teaspoon fresh finely chopped chillies (if using). sauté for 3-4 minutes until the onions are translucent.
- Add 1 tablespoon curry powder and salt and pepper to taste and sauté for another 1-2 minutes.
- Add 1 cup chopped tomatoes and sauté for another 3-4 minutes until the tomatoes break down.
- If you want a smoother finish, you can blend the mixture into a purée, or don’t blend it for a more chunkier sauce. (The chef has not puréed the sauce).
- If you have puréed the sauce, return it to the pan on medium heat. Add ½ cup water or stock, ¼ cup tomato ketchup and1 tablespoon mild mustard. Mix well for another few minutes until the sauce reaches your desired consistency. If you want a thicker sauce, cook it down for longer. Turn off the heat.
- To serve either chop the sausage and add it to the curry sauce, or scoop the sauce on top of the whole sausages.
- Finish with an additional sprinkle of curry powder (optional) and serve.
- Traditionally this is served with fried potatoes. The chef has served it with bratkartoffeln (German fried potatoes) get the recipe here.
Video
Notes
FAQ
What type of sausage is traditionally used for Currywurst?
Authentic Currywurst typically uses German bratwurst or bockwurst sausages. But for this recipe you can use any type of sausage you like. The chef used Kransky.
How do I achieve the right sauce consistency?
Simmer the sauce until it reaches your desired thickness; if it’s too thick, add a bit of water or stock to adjust. You can puree or leave the sauce chunky if you prefer.
What to serve with currywurst?
Traditionally currywurst is served with fries, or try it with bratkartoffeln (German fried potatoes) recipe here. You can also serve it with bread rolls or potato salad.
Can I prepare the sauce in advance?
Yes, the sauce can be made ahead and refrigerated; reheat it gently before serving to maintain its flavour and consistency.
love the puns!
Glad you like them! Who knew sausages were so punny!