Currywurst Recipe
This Currywurst recipe combines juicy bratwurst sausages with a rich homemade currywurst sauce made with ketchup, tomato paste, curry powder, onions, and spices. Inspired by the famous German street food, it is easy to make at home and perfect served with fries or crusty bread.
Ingredients
For the Currywurst Sauce
- 1 tablespoon extra virgin olive oil
- 1 medium red onion finely chopped
- 1 tablespoon tomato paste
- 2 tablespoon water
- 450 g ketchup
- 2 tablespoon honey
- 2 tablespoon balsamic vinegar
- 1 teaspoon white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon hot chili sauce
- 2 tablespoon curry powder
- ¼ teaspoon chili powder
For the Sausages
- 1 tablespoon extra virgin olive oil
- 6 Bratwurst sausages or Bockwurst
For Serving
- Curry powder for sprinkling
- French fries optional
Instructions
- In a medium saucepan, heat 1 tablespoon extra virgin olive oil over medium heat. Add 1 finely chopped medium red onion and cook for about 5 minutes, until soft and translucent.
- Stir in 1 tablespoon tomato paste and cook for 2 minutes to deepen the flavor. Pour in 2 tablespoons water and stir well. Add 15.9 ounces (450 g) ketchup, 2 tablespoons honey, and 2 tablespoons balsamic vinegar. Stir until fully combined. Lower the heat and simmer for about 8 minutes, stirring occasionally, until the sauce thickens slightly.
- Add 1 teaspoon white vinegar and cook for 1 minute. Stir in 1 tablespoon soy sauce, 1 tablespoon hot chili sauce, 2 tablespoons curry powder, and ¼ teaspoon chili powder. Mix well and cook for 2 more minutes.
- Remove the sauce from the heat, transfer it to a jug, and blend with a hand blender until smooth and velvety.
- Heat 1 tablespoon extra virgin olive oil in a grill pan over medium-high heat. Add 6 bratwurst sausages or bockwurst sausages and cook for 8–10 minutes, turning occasionally, until browned and fully cooked through.
- Transfer the sausages to a cutting board and slice them into ½–¾ inch (1–2 cm) thick pieces while still warm.
- Arrange the sliced sausages on serving plates and spoon the warm currywurst sauce generously over the top.
- Finish with a sprinkle of curry powder and serve immediately with French fries if desired.
Notes
Blend the Sauce Well: I like letting the hand blender run for a full minute to create a smooth, velvety currywurst sauce.
Simmer Until Thickened: Allowing the sauce to bubble gently helps all the flavors come together and creates a richer texture.
Use a Grill Pan: I prefer cooking the sausages in a grill pan because the browned exterior adds extra flavor to the finished dish.
Finish with Curry Powder: I always add a final sprinkle of curry powder before serving because it gives the currywurst its classic look and extra flavor.
Nutrition
Calories: 710kcal | Carbohydrates: 62g | Protein: 19g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 94mg | Sodium: 2933mg | Potassium: 841mg | Fiber: 2g | Sugar: 47g | Vitamin A: 974IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 4mg
