📝 About This Recipe
Born in the post-war streets of Berlin, Currywurst has evolved from a humble street snack into a national cultural icon. This recipe features succulent, pan-seared bratwurst smothered in a velvety, homemade tomato sauce that perfectly balances sweetness, tang, and a warm aromatic punch of curry. It is the ultimate comfort food—salty, savory, and deeply satisfying, capturing the true essence of German 'Imbiss' culture.
🥗 Ingredients
The Sausages
- 4 pieces Bratwurst or Bockwurst (high-quality, veal or pork based)
- 2 tablespoons Vegetable Oil (for frying)
The Signature Sauce
- 1/2 Yellow Onion (very finely minced)
- 1 clove Garlic (minced)
- 2 tablespoons Tomato Paste (double concentrated)
- 1.5 cups Canned Tomato Sauce or Passata (smooth texture)
- 1/4 cup Apple Juice (for a subtle fruity sweetness)
- 1 tablespoon Balsamic Vinegar (or apple cider vinegar)
- 1 tablespoon Honey or Brown Sugar (to balance the acidity)
- 2 tablespoons Mild Curry Powder (plus extra for dusting)
- 1 teaspoon Smoked Paprika (adds a nice depth)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Worcestershire Sauce
- to taste Salt and Black Pepper
👨🍳 Instructions
-
1
Start by preparing the base for your sauce. Heat one tablespoon of vegetable oil in a medium saucepan over medium heat.
-
2
Add the finely minced onion and sauté for 4-5 minutes until translucent and soft. Do not let them brown, as we want a smooth, sweet base.
-
3
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells toasted.
-
4
Add the curry powder, smoked paprika, and cayenne pepper to the pan. Toast the spices in the oil for 30-60 seconds to release their essential oils.
-
5
Deglaze the pan by pouring in the apple juice and balsamic vinegar, scraping up any flavorful bits stuck to the bottom.
-
6
Pour in the tomato passata (or sauce), honey, and Worcestershire sauce. Stir well to combine all ingredients into a uniform sauce.
-
7
Reduce the heat to low and let the sauce simmer gently for 15 minutes. This allows the flavors to meld and the sauce to thicken slightly. If it gets too thick, add a splash of water.
-
8
While the sauce simmers, prepare the sausages. Heat the remaining tablespoon of oil in a large skillet over medium-high heat.
-
9
Place the bratwursts in the skillet and fry them for 8-10 minutes, turning frequently, until the skins are golden brown and crispy on all sides and they are heated through.
-
10
Once the sauce is finished simmering, taste it. Season with salt and pepper as needed. For a truly authentic 'street food' texture, you can blend the sauce with an immersion blender until perfectly smooth.
-
11
Remove the sausages from the heat and slice them crosswise into bite-sized coins, about 1/2 inch thick.
-
12
Arrange the sliced sausages on individual plates or in small paper trays for the authentic experience.
-
13
Generously ladle the warm curry sauce over the sliced sausages until they are well-covered.
-
14
Finish the dish by dusting a light, even layer of extra curry powder over the top of the sauce for visual appeal and an aromatic hit.
💡 Chef's Tips
Use a high-quality Madras curry powder for a more complex flavor profile. If using sausages with very thick casings, you can lightly score them before frying to prevent bursting. For a truly authentic Berlin experience, use 'ohne Darm' (skinless) bratwurst if you can find them. Don't skip the apple juice; the natural pectin and sugar provide the classic glossy finish and fruity undertone found in German stalls. Make the sauce a day in advance; the flavors develop beautifully overnight in the fridge.
🍽️ Serving Suggestions
Serve with a side of crispy, double-fried French fries (Pommes) and a dollop of mayonnaise. A crusty sourdough roll (Brötchen) is essential for mopping up the extra sauce. Pair with a cold German Pilsner or a crisp Lager to cut through the richness of the sausage. Add a side of classic German sauerkraut for a tangy contrast to the sweet and spicy sauce. For a modern twist, serve with a side of pickled cucumbers or a light slaw.