📝 About This Recipe
Born in the post-war streets of Berlin, Currywurst has evolved from a humble street snack into a national culinary icon. This recipe features succulent, golden-brown bratwurst smothered in a velvety, homemade tomato sauce that perfectly balances sweetness, tang, and the smoky warmth of high-quality curry powder. It is the ultimate German comfort food—savory, nostalgic, and incredibly satisfying for any time of day.
🥗 Ingredients
The Sausages
- 4 pieces German Bratwurst (Preferably 'Brühwurst' or veal-based white bratwurst)
- 2 tablespoons Vegetable Oil (for pan-frying)
The Signature Sauce
- 1/2 Yellow Onion (very finely minced)
- 1 tablespoon Vegetable Oil (to sauté onions)
- 2 tablespoons Tomato Paste (double concentrated)
- 1.5 cups Ketchup (high-quality, thick variety)
- 2 tablespoons Mild Curry Powder (plus extra for dusting)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera)
- 1 tablespoon Honey or Brown Sugar (to balance acidity)
- 1 tablespoon Balsamic Vinegar (or apple cider vinegar)
- 1/2 cup Beef or Vegetable Broth (to thin the sauce to desired consistency)
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Begin by preparing the sauce base. Heat 1 tablespoon of vegetable oil in a medium saucepan over medium-low heat.
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2
Add the finely minced onions to the pan and sauté for 5-7 minutes until they are soft and translucent, but not browned.
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3
Stir in the tomato paste and cook for 2 minutes. This 'toasts' the paste, removing the raw metallic taste and deepening the color.
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4
Add the curry powder and smoked paprika to the onion and paste mixture. Stir constantly for 30 seconds until the spices become fragrant.
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5
Pour in the ketchup, honey, vinegar, and Worcestershire sauce. Whisk together until smooth.
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6
Gradually add the broth while whisking. Bring the sauce to a very gentle simmer. Reduce heat to low and let it cook for 10-15 minutes to allow the flavors to meld.
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7
Taste the sauce. Adjust seasoning with salt, pepper, or extra honey if it's too tart. If you want a smoother texture, you can blend the sauce with an immersion blender at this stage.
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8
While the sauce simmers, prepare the sausages. Use a sharp knife to lightly score the surface of the bratwurst in a crosshatch pattern or small slits to prevent bursting.
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9
Heat 2 tablespoons of oil in a large skillet over medium heat. Place the sausages in the pan.
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10
Fry the sausages for 8-10 minutes, turning frequently, until they are deeply golden-brown and crispy on all sides and cooked through to an internal temp of 160°F (71°C).
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11
Remove the sausages from the pan and let them rest for 1 minute on a cutting board.
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12
Slice each sausage into bite-sized rounds, roughly 1/2 inch thick, in the traditional street-food style.
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13
Arrange the sliced sausages on a plate or in a paper boat. Generously ladle the warm curry sauce over the top.
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14
Finish by dusting a fresh pinch of dry curry powder over the top of the sauce for that signature aromatic punch.
💡 Chef's Tips
For the most authentic experience, use 'Bockwurst' or a fine-textured white bratwurst rather than coarse breakfast sausages. Always toast your curry powder in the pan for a few seconds before adding liquids to unlock the essential oils and flavor. If you prefer a 'Berlin-style' smooth sauce, ensure you mince the onions extremely fine or strain the sauce through a sieve before serving. Don't rush the sausages; a low and slow fry ensures a snappy skin and juicy interior without burning the outside. Leftover sauce keeps beautifully in the fridge for up to a week and tastes even better the next day.
🍽️ Serving Suggestions
Serve with 'Pommes Schranke' (French fries with both ketchup and mayonnaise) for the quintessential German experience. Pair with a crusty 'Brötchen' (German hard roll) to soak up every last drop of the spiced sauce. Enjoy with a cold German Pilsner or a crisp Hefeweizen to cut through the richness of the sausage. Add a side of classic German coleslaw (Krautsalat) for a refreshing, acidic crunch. Serve in disposable paper boats with small wooden forks if you want to recreate the Berlin street-vibe at home.