Photo: Maksym Kozlenko · CC BY-SA 4.0
Currywurst
Germany's iconic street food: fried sausage sliced and smothered in a curry-spiced ketchup sauce. Born in Berlin, it takes just ketchup and curry powder and 10 minutes to make.
Ingredients
- Bratwurst (or Vienna/frankfurter sausages)4
- Cooking oil · to fry the sausages1 tbsp
- Fries · optional1 to serve
- Curry ketchup sauce
- Tomato ketchup4 tbsp
- Water2 tbsp
- Curry powder · + more to finish1 tbsp
- Paprika0.5 tsp
- Worcestershire sauce · optional1 tsp
- Sugar1 tsp
- Cayenne · optional1 pinch
Steps
- ⏲ 2 min 30 sec
In a small pot, simmer the ketchup, water, curry powder, paprika, Worcestershire, sugar, and cayenne over low heat 1–2 minutes (thin with water if thick).
- ⏲ 7 min
Fry the sausages in oil over medium heat, turning, until browned all over (6–8 minutes).
- ⏲ 1 min
Slice the sausages into bite-size diagonal pieces (German style is usually sliced).
- ⏲ 30 sec
Pile the sausage on a plate and spoon over plenty of the warm curry ketchup.
- ⏲ 20 sec
Dust a little more curry powder on top (the signature finish).
- ⏲ 30 sec
Serve right away with fries or bread.
Tips & Variations
Variations
- Skin on/off: Sausage with casing (mit Darm) vs without — a texture preference.
- Spicy: Add cayenne or hot sauce for a kick.
- Richer sauce: Sauté onion into the sauce for depth.
- Curry fries: Spoon the sauce over the fries too.
Tips
- The sauce is just ketchup + curry powder — adjust thickness with water.
- Brown the sausages in a pan (rather than boiling) for the best flavor.
- A final dusting of curry powder is the classic touch.
- Vienna or frankfurter sausages work fine — use what you can find.
- Serve with fries or a bread roll for a full meal.
The basics behind this dish
- Browning and the Maillard ReactionMeat fails to brown for one of three reasons: it is wet, the pan is cool, or you put too much in at once. Plus how the brown film stuck to the pan becomes your sauce.
- Cooking Meat: Temperature, Resting, and Cutting Against the GrainDoneness is a core temperature, not a number of minutes. What resting actually does, how to handle a thick cut, and why the direction you slice changes the texture.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
More of the same kind
More from this country
German →
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