Currywurst
A German street-food classic made with grilled or pan-fried sausages cut into pieces and covered with a mildly sweet, tangy and spicy curry tomato sauce. It is traditionally served with fries, bread or German-style rolls.
About 610 kcal per serving
Ingredients
- bratwurst sausages (about 120 g each)4 pieces
- vegetable oil (for cooking the sausages)15 ml
- yellow onion (finely chopped)1 piece
- garlic clove (finely chopped)1 piece
- tomato paste20 g
- tomato passata250 ml
- ketchup120 g
- apple cider vinegar20 ml
- brown sugar (adjust according to acidity)20 g
- curry powder (plus a small amount for serving)12 g
- sweet paprika4 g
- mustard (mild or Dijon mustard)2 teaspoons
- water (adjust according to consistency)100 ml
- fine salt (adjust as needed)2 g
- ground black pepper1 g
- French fries (for serving)600 g
Preparation
Prepare the ingredients
Finely chop the onion and garlic. Measure all the sauce ingredients before starting. Remove the sausages from the refrigerator fifteen minutes before cooking so they heat more evenly.
Brown the sausages
Heat the oil in a large frying pan over medium heat. Add the sausages and cook for twelve to fifteen minutes, turning regularly, until evenly browned and heated through. Reduce the heat if the surface colours too quickly.
Cook the onion
Remove the sausages from the pan and keep them warm. In the same pan, add the onion and cook over medium heat for five to six minutes, until soft and lightly golden. Add the garlic and cook for another thirty seconds.
Cook the tomato paste
Add the tomato paste and cook for one minute, stirring continuously. It should darken slightly without burning, which develops its flavour and reduces its raw acidity.
Add the spices
Add eight grams of curry powder and the paprika. Stir for twenty to thirty seconds to toast the spices lightly without burning them. This intensifies their aroma.
Build the sauce
Pour in the tomato passata, ketchup, apple cider vinegar and water. Add the brown sugar and mustard, then stir thoroughly until the sauce is uniform.
Simmer the sauce
Bring the sauce to a gentle simmer, then reduce the heat. Cook uncovered for ten to fifteen minutes, stirring regularly, until slightly thickened. Add a little water if it becomes too dense.
Blend and season the sauce
Blend the sauce with an immersion blender until smooth. Taste and adjust the salt, pepper, sugar or vinegar to achieve the desired balance. Add a little more curry powder for a stronger flavour.
Slice the sausages
Place the sausages on a board and cut them into thick slices about two centimetres wide. Use a sharp knife to keep the pieces even without crushing the meat.
Coat with the sauce
Divide the sausage pieces among plates or serving trays. Spoon the hot curry sauce generously over them, making sure the pieces are well coated.
Finish and serve
Sprinkle the remaining curry powder over the sauce just before serving. Accompany with hot fries, bread or a German-style roll. Serve immediately.
Tips & tricks
- Choose good-quality pork sausages such as bratwurst or bockwurst.
- Make a few very shallow cuts in the sausages if the casing is thick so they do not burst.
- Brown the sausages over medium heat so they cook through without burning.
- Cook the tomato paste for one minute before adding the liquids to deepen its flavour.
- Add the curry powder in two stages: some in the sauce and a little more when serving.
- Balance excessive tomato acidity with a small amount of sugar.
- Blend the sauce for the smooth texture typical of currywurst stands.
- Simmer the sauce gently so it thickens without sticking.
- Serve immediately so the sausages remain hot and lightly crisp.
Variations
- Use plant-based sausages for a meat-free version.
- Add cayenne pepper or hot sauce for a spicier version.
- Replace part of the ketchup with tomato purée for a less sweet sauce.
- Add a small amount of apple juice for a fruitier sauce.
- Use smoked curry powder or smoked paprika for a deeper flavour.
- Serve the currywurst with roasted potatoes instead of fries.
Storage
Currywurst sauce keeps for up to four days in the refrigerator in an airtight container. Cooked sausages keep separately for up to three days. Reheat the sauce gently in a saucepan and warm the sausages in a pan or oven before combining. The sauce can be frozen for up to three months, but fries and sausages already covered in sauce are best not frozen.
Nutrition facts(per serving)
| Calories | 610 kcal |
|---|---|
| Protein | 24 g |
| Carbs | 58 g |
| Fat | 31 g |
| Fiber | 5 g |
| Sugars | 15 g |
What to serve with this recipe?
- French fries
- German bread roll
- Cabbage salad
- German lager
Frequently asked questions
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