Currywurst fans, listen up! I’ve spent much time perfecting my currywurst recipe because I’m a skilled cook who loves spicy and flavorful foods.
I’ve made so many delicious sausage dishes, like beer bratwurst, air-fryer brats, and Polish kielbasa, that I’m almost like a sausage sommelier. Or, at the very least, a self-proclaimed sausage fanatic. In any case, I’m confident in my ability to turn usual meats into delectable sausages worthy of a foodie’s standing ovation. 🙂
What is Currywurst?
Currywurst is a German fast food dish made of steamed, fried sausage slices smothered in a curry-flavored ketchup sauce. It is a popular street food in Germany and is usually served with fries.
But, let’s be honest, currywurst is so much more than a fast food product. It is a cultural icon and a source of culinary pride for Germans. In fact, there was even a currywurst museum in Berlin (yes, you read that correctly). However, it was closed in 2018.
Currywurst history
The story goes that Herta Heuwer, a smart housewife from Berlin’s Charlottenburg district, was the one who came up with currywurst. She reportedly made a deal with British soldiers stationed in the area in 1949. She gave them alcohol in exchange for a mixture of ketchup (or plausibly Worcestershire sauce) and curry powder.
People say that Herta played around with these ingredients and other spices until she found the right mix, which she then put on pork sausages that she grilled. And that’s how currywurst came to be.
Herta started selling this tasty and cheap snack on the street, and it didn’t take long for it to become popular. People went crazy for the strange taste, especially since spices like that were hard to come by at the time. Currywurst was very popular with the construction workers who were rebuilding the city because it was cheap and full of protein.
Some people say that Lena Brücker invented currywurst in Hamburg in 1947. No matter who had the idea first, it’s clear that Herta Heuwer was a big part of what made currywurst the popular dish it is today.
You can see this 2008 German movie titled “Die Entdeckung der Currywurst” which translates to The Invention of the Curried Sausage, which follows the post-war life of Lena Brücker.
Herta passed away at the ripe old age of 86 in 1999. To memorialize her memory, a plaque was put in 2003 at the intersection of Kant and Kaiser Friedrich Streets, where her original kiosk once stood.
Ingredients
For the Curry Ketchup
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1 Tbsp olive oil
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½ cup yellow onion, chopped
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1 garlic clove, minced
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2 Tbsp curry powder
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1 Tbsp sweet paprika
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¼ tsp ground cinnamon
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1 cup ketchup (use organic for best flavor)
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1 Tbsp tomato paste
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¼ cup chicken broth (or vegetable broth)
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1 Tbsp apple cider vinegar
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1 Tbsp honey
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1 ½ tsp Worcestershire sauce
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1 tsp brown sugar
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¼ tsp yellow mustard
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½ tsp salt
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¼ tsp ground black pepper
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Cayenne pepper, to taste (optional, for heat)
For the Currywurst
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4 German bratwursts (bockwurst, weisswurst, or rotwurst)
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1 tsp curry powder, for sprinkling
Instructions
1. Make the curry ketchup
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Heat olive oil in a saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
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Stir in the garlic and cook for 1 minute more.
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Add curry powder, paprika, and cinnamon. Toast the spices for 30 seconds, stirring constantly.
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Add ketchup, tomato paste, broth, vinegar, honey, Worcestershire sauce, brown sugar, mustard, salt, pepper, and cayenne (if using). Stir well.
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Bring to a simmer, then reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
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Blend the sauce until smooth using an immersion blender or transfer to a countertop blender.
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Let cool completely, then refrigerate for at least 4 hours or overnight for the flavors to deepen. (Makes about 1 ½ cups; stores up to 1 month in the fridge.)
2. Cook the sausages
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If using raw bratwurst, poach them first in gently simmering water until fully cooked.
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Finish by grilling, pan-frying, or air frying until the sausages are golden and crisp on the outside.
3. Assemble the currywurst
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Slice the sausages into bite-sized pieces.
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Generously spoon curry ketchup over the top.
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Sprinkle with extra curry powder.
Serving Suggestions
Traditionally served with French fries or a crispy bread roll, Currywurst also pairs well with potato wedges or a simple green salad. Serve with toothpicks for an authentic street-food touch.
If you’re a currywurst fan, you should save the image below to your Pinterest board! However, don’t simply take our word for it; try it for yourself and see how yummy it is. Just don’t criticize us if your coworkers come asking you to bring it in every day for lunch. 🙂
Currywurst Tips
- There is a wurst for every palate, from the traditional bratwurst to the lesser-known bockwurst, weisswurst, and rotwurst. Try to locate a German deli or neighborhood butcher specializing in these delicious meats for the most authentic experience possible. Ask your trusted local butcher for their recommendation for the finest sausage if that isn’t a possibility.
- You can either grill or pan-fry your wursts to perfection. Just make sure to give them a head start by poaching them in water that is just simmering. Then, grill or fry them until their exteriors have a delectable, crispy coating. Some currywurst devotees even go the extra mile by slicing their sausages into bite-sized pieces after cutting vertical slits in them to prevent them from bursting open during cooking.
- Slice your well-cooked wursts into bite-sized pieces, top with a healthy portion of curry ketchup, and finish with some flavorful curry powder. For the complete German sausage feast, serve right away with a side of crunchy French fries or a warm, crusty bread roll.
I’m dying to have the 1965-1967 style CurryWurst sandwich i had in Berlin Germany. I believe the type of bread (German) is very important along with the proper sausage (which I’m not sure of) and then the proper mild Curry sauce for the finishing touch.