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Currywurst is the ultimate German street food I reach for when I want something both comforting and completely unique. The star is a homemade curry ketchup that’s spicy and tangy with a hint of sweetness, blanketing crispy bratwurst. Make a batch for gatherings or solo cravings—it never fails to deliver smoky, saucy magic.
The first time I tried this in Berlin, I instantly came home to recreate that street food experience. Now it is a regular at our casual family nights.
Ingredients
- Olive oil: adds richness to the sauce and helps sauté the aromatics look for extra-virgin for depth
- Yellow onion: forms the flavor base choose one that feels heavy and is free of soft spots
- Garlic clove: infuses warmth fresh cloves are best over jarred
- Curry powder: the heart of the recipe more aromatic if fresh
- Sweet paprika: gives sweetness and color Hungarian or Spanish styles work
- Ground cinnamon: hints of warmth choose a fragrant jar
- Ketchup: thickens and brings sweetness organic brands taste best here
- Tomato paste: deepens savory flavor look for one in a tube for freshness
- Chicken broth: chicken or vegetable both work aim for low-sodium
- Apple cider vinegar: brightens the whole sauce unfiltered works great
- Honey: creates gloss and balances tang raw honey offers more complexity
- Worcestershire sauce: gives umami read the label for quality
- Brown sugar: rounds out sharp edges light or dark both work
- Yellow mustard: brings a gentle zing stone ground adds depth
- Salt: intensifies flavors use kosher
- Black pepper: for heat grind fresh if possible
- Cayenne pepper: totally optional for extra heat
- German bratwursts: choose bockwurst weisswurst or rotwurst look for fresh well-made sausages
- Extra curry powder: for classic topping buy in small quantities to guarantee freshness
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a saucepan over medium heat and add the chopped onion Stir slowly for about 5 minutes until the onion is soft translucent and smells sweet Add the minced garlic and let it cook for a minute so it just starts to turn golden but not brown
- Toast the Spices:
- Sprinkle in the curry powder sweet paprika and a pinch of cinnamon Stir constantly for half a minute The spices should bloom and become fragrant This step unleashes the complex flavor
- Simmer the Sauce:
- Pour in the ketchup then add tomato paste chicken or vegetable broth apple cider vinegar honey Worcestershire sauce brown sugar yellow mustard salt black pepper and cayenne if you crave more heat Mix well together Bring the mixture to a steady simmer then reduce to low Cover and cook gently for fifteen minutes Stir occasionally to prevent sticking
- Blend Until Silky:
- Take the pot off the heat and carefully blend the mixture until smooth with an immersion blender or in batches in a countertop blender The sauce should be glossy and velvety Let it cool completely then refrigerate for at least four hours or even overnight so flavors marry
- Cook the Sausages:
- If your bratwurst are raw poach them gently in simmering water until fully cooked then finish by grilling pan-frying or air frying until the outside is golden crisp and just starting to blister This step locks in juiciness and gets you that ultimate snap
- Assemble and Serve:
- Slice the cooked sausages into bite-size coins Pile onto a plate and drown with a generous amount of the cooled curry ketchup Dust the top with a sprinkle of curry powder for extra aroma and color
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My favorite ingredient has to be the homemade curry ketchup Sometimes I sneak a spoonful on fries or even scrambled eggs It reminds me of chilly Berlin evenings huddled around food trucks with my best friends
Storage Tips
Homemade curry ketchup stays fresh for up to four weeks tightly covered in the fridge I recommend making extra since the flavor deepens after a day or two Sausages can be cooked ahead and reheated in a skillet for best texture
Ingredient Substitutions
If you want to make it vegetarian use your favorite plant-based bratwurst or even seitan links If ketchup is not your thing try tomato puree with a bit more brown sugar You can swap maple syrup for honey to make it vegan
Serving Suggestions
Currywurst is traditional with crispy fries or a fresh bakery roll Sometimes I even pile it onto a toasted bun and top with extra ketchup for a Berliner-inspired sandwich A side of tangy cabbage salad or potato wedges is never wrong
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Cultural Context
This dish comes from the bustling streets of Berlin where it began as postwar comfort food and grew into a national obsession Whether at a lively soccer match or a family party currywurst brings everyone together Fast food with just enough flair
Recipe FAQs
- → Can I use different sausages for currywurst?
Yes, bratwurst, bockwurst, weisswurst, and rotwurst all work well. Choose your favorite type for the best results.
- → How do you thicken homemade curry ketchup?
Simmering the sauce uncovered lets excess liquid evaporate, thickening the consistency naturally.
- → What should I serve with currywurst?
Traditional sides include French fries, potato wedges, or a crusty bread roll. Green salad pairs nicely as well.
- → Can the curry ketchup be made ahead?
Yes, preparing the sauce in advance allows flavors to deepen. Store it chilled for up to one month.
- → How spicy is currywurst?
The heat level is adjustable. Add cayenne pepper for extra spiciness or omit for a milder flavor profile.