📝 About This Recipe
Born in the post-war streets of Berlin, Currywurst has evolved from a humble snack into Germany's most iconic street food phenomenon. This recipe features succulent, golden-brown bratwurst smothered in a velvety, homemade tomato sauce that perfectly balances sweetness, tang, and a warm hit of curry spice. It is a nostalgic, soul-warming dish that captures the vibrant energy of a German 'Imbiss' stand right in your own kitchen.
🥗 Ingredients
The Sausages
- 4 large pieces Bratwurst (high-quality veal or pork, preferably fine-textured)
- 2 tablespoons Vegetable Oil (for pan-frying)
For the Signature Sauce
- 1/2 Yellow Onion (finely grated or minced)
- 2 tablespoons Tomato Paste (double concentrated)
- 1.5 cups Canned Tomato Sauce (plain, smooth passata)
- 2 tablespoons Apple Cider Vinegar (for brightness)
- 1 tablespoon Honey or Brown Sugar (adjust to taste)
- 2 tablespoons Mild Curry Powder (plus extra for dusting)
- 1 teaspoon Smoked Paprika (adds a deep, woodsy flavor)
- 1 teaspoon Worcestershire Sauce (for umami depth)
- 1/4 cup Water (to thin the sauce if needed)
- 1 pinch Salt and Black Pepper (to taste)
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
For Serving
- 1 teaspoon Curry Powder (for the final garnish)
- 4 pieces Crusty Bread Rolls (or a side of thick-cut fries)
👨🍳 Instructions
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1
Begin by preparing the sauce base. Heat one tablespoon of vegetable oil in a medium saucepan over medium heat. Add the finely grated onion and sauté for 3-4 minutes until translucent and soft, but not browned.
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2
Stir in the tomato paste and cook for 2 minutes. This 'toasts' the paste, deepening the color and removing the raw metallic taste.
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3
Add the 2 tablespoons of mild curry powder and the smoked paprika to the onion and paste mixture. Stir constantly for 30 seconds until the spices become highly aromatic.
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4
Pour in the tomato passata, apple cider vinegar, honey, and Worcestershire sauce. Whisk together until the sauce is smooth and uniform.
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5
Reduce the heat to low and let the sauce simmer gently for 10-15 minutes. If it becomes too thick, add a splash of water to reach a pourable, ketchup-like consistency.
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6
Season the sauce with salt, pepper, and cayenne (if using). Taste and adjust the sweetness or acidity with a little more honey or vinegar as desired. Keep warm on the lowest setting.
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7
While the sauce simmers, prepare the sausages. Use a sharp knife to lightly score the surface of the bratwursts in a cross-hatch pattern or shallow diagonal slits; this prevents bursting and creates more surface area for browning.
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8
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the bratwursts to the pan.
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9
Fry the sausages for 8-10 minutes, turning frequently, until the skins are deeply golden-brown and crispy on all sides, and the internal temperature reaches 160°F (71°C).
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10
Remove the sausages from the pan and let them rest for 2 minutes on a cutting board to retain their juices.
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11
Slice each bratwurst into bite-sized rounds, roughly 1/2 inch to 1 inch thick, following the traditional street-food style.
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12
Arrange the sliced sausage pieces on a plate or in a shallow bowl. Generously ladle the warm spiced sauce over the top until the pieces are well-covered.
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13
For the finishing touch, use a fine-mesh sieve to dust a fresh layer of curry powder over the sauce-covered sausages.
💡 Chef's Tips
For the most authentic flavor, use 'Bockwurst' or 'Weisswurst' if you can't find high-quality Bratwurst. Don't skip the simmering time for the sauce; it allows the harshness of the spices to mellow and blend. If you prefer a perfectly smooth sauce, run the finished gravy through a blender or immersion blender before serving. Avoid using standard American ketchup as the base; the combination of tomato passata and paste provides a much richer, less sugary profile. Always dust the curry powder at the very last second before serving to ensure the aroma is at its peak.
🍽️ Serving Suggestions
Serve with 'Pommes Schranke' (French fries with both mayo and ketchup) for the ultimate Berlin experience. Pair with a cold German Pilsner or a crisp Lager to cut through the richness of the sausage. Provide a 'Brötchen' (hard crusty roll) on the side to soak up every last drop of the curry sauce. Add a side of classic German sauerkraut or a vinegar-based cucumber salad for a refreshing contrast. Serve in disposable paper boats with small wooden forks to recreate the authentic street-food vibe.