Fried or deep-fried bratwurst, cut into slices and smothered in a spicy tomato curry sauce, generously sprinkled with curry powder. The street food dish invented in Berlin in 1949 and impossible to imagine German eating culture without ever since.
Currywurst
Region: Berlin
Currywurst
Region: Berlin
Method
01
Fry the sausage
Heat a splash of oil in a frying pan or griddle pan. Fry the bratwursts for 10–12 minutes, turning regularly, until golden brown all over and cooked through (core temperature approx. 71 °C).
02
Make the curry sauce
Meanwhile, mix the ketchup, tomato purée, Worcestershire sauce, paprika, curry powder, vinegar, sugar and water in a small pan. Bring to the boil and reduce gently for 8–10 minutes to a thick, glossy sauce.
03
Slice the sausage
Cut the fried sausage into slices of approx. 1.5 cm.
04
Assemble
Arrange the slices of sausage on a plate or in a tray. Spoon the curry sauce generously over the top.
05
Finish
Sprinkle generously with extra curry powder.
06
Serve
Serve immediately, with chips or a bread roll alongside.
Tips & notes
Only sprinkle on the extra layer of curry powder just before serving; that gives the characteristic yellow specks and an extra hint of raw curry aroma on top of the cooked sauce. Use a real coarse German bratwurst, not a fine frankfurter, for the right bite. Best straight away; keep leftovers in the fridge for a maximum of 2 days and reheat them in the oven or air fryer so the crust stays crisp.
Variations
- Deep-fry the sausage instead of frying it for an even crisper outside, as at the original Berlin Imbiss.
- Add a pinch of chilli powder to the sauce for a spicier currywurst.
Contains:
Gluten
Sulphites
Fish
Serve with
- Authentic Belgian frites
- Kartoffelsalat
- Sauerkraut
| Calories | 74 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 18 g |
| Fat | 0 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
