German
Currywurst
A Berlin-style currywurst with crisp pan-fried pork sausage, sliced and covered in a warm, spiced tomato curry sauce. Serve it with pommes frites or a crusty Brötchen, and finish with an extra dusting of curry powder.
Watch it madeDW Food · 7:34
Ingredients
- Pork Bratwurst or Bockwurst2 large sausages, about 300g total
- Neutral oil1 tbsp
- Small onion, finely chopped1
- Tomato paste1 tbsp
- Mild German-style curry powder2 tsp, plus extra for serving
- Sweet paprika1 tsp
- Cayenne pepper1 pinch
- Tomato ketchup120ml
- Tomato passata100ml
- White wine vinegar1 tbsp
- Worcestershire sauce1 tsp
- Sugar1 tsp
- Saltto taste
- Pommes frites or crusty Brötchento serve
Method
- Warm the oil in a small saucepan over medium heat and cook the chopped onion for 5 minutes until soft but not browned.
- Stir in the tomato paste, curry powder, sweet paprika, and cayenne, and cook for 1 minute to bloom the spices.
- Add the ketchup, passata, white wine vinegar, Worcestershire sauce, sugar, and a small pinch of salt.
- Simmer the sauce gently for 12 to 15 minutes, stirring often, until glossy and slightly thickened.
- For a smoother Imbiss-style sauce, press it through a fine sieve or blend it briefly, then keep warm.
- Pan-fry or grill the sausages over medium heat for 8 to 10 minutes, turning often, until browned and heated through.
- Slice each sausage into thick rounds and place them on plates or in shallow paper trays.
- Spoon the hot curry sauce generously over the sliced sausage.
- Dust with extra curry powder and serve immediately with pommes frites or a Brötchen.
Common questions
Can I substitute the bratwurst or bockwurst in currywurst?
Yes. Any good-quality pork sausage works well, especially bratwurst, bockwurst, or even knackwurst. Choose a fully cooked sausage if you want faster service, and avoid very lean sausages, which can dry out when pan-fried or grilled.
How long does the currywurst sauce take, and can I make it ahead?
The sauce takes about 15 to 20 minutes total, including softening the onion and simmering. You can make it 2 to 3 days ahead, cool it quickly, then refrigerate and reheat gently before serving.
What are the most common mistakes when making currywurst sauce?
The biggest mistakes are browning the onion, which makes the sauce taste harsh, and boiling the sauce too hard, which can make it dull or too thick. Also, don’t skip tasting at the end and adjusting salt, sugar, and vinegar.
How should I store leftover currywurst and sauce?
Store the sausages and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove and warm the sausages through in a pan or microwave until piping hot before serving.
What is the best way to serve currywurst?
Serve it hot, sliced into thick rounds, with plenty of sauce spooned over the top. Classic sides are pommes frites and a crusty Brötchen. A light dusting of curry powder just before serving gives the most authentic finish.