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

• 1 Tbsp olive oil

• ½ cup yellow onion, chopped

• 1 garlic clove, minced

• 2 Tbsp curry powder

• 1 Tbsp sweet paprika

• ¼ tsp ground cinnamon

• 1 cup ketchup (use organic for best flavor)

• 1 Tbsp tomato paste

• ¼ cup chicken broth (or vegetable broth)

• 1 Tbsp apple cider vinegar

• 1 Tbsp honey

• 1 ½ tsp Worcestershire sauce

• 1 tsp brown sugar

• ¼ tsp yellow mustard

• ½ tsp salt

• ¼ tsp ground black pepper

• Cayenne pepper, to taste (optional, for heat)

For the Currywurst

• 4 German bratwursts (bockwurst, weisswurst, or rotwurst)

• 1 tsp curry powder, for sprinkling

Instructions

1. Make the curry ketchup

1. Heat olive oil in a saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

2. Stir in the garlic and cook for 1 minute more.

3. Add curry powder, paprika, and cinnamon. Toast the spices for 30 seconds, stirring constantly.

4. Add ketchup, tomato paste, broth, vinegar, honey, Worcestershire sauce, brown sugar, mustard, salt, pepper, and cayenne (if using). Stir well.

5. Bring to a simmer, then reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.

6. Blend the sauce until smooth using an immersion blender or transfer to a countertop blender.

7. 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

• If using raw bratwurst, poach them first in gently simmering water until fully cooked.

• Finish by grilling, pan-frying, or air frying until the sausages are golden and crisp on the outside.

3. Assemble the currywurst

• Slice the sausages into bite-sized pieces.

• Generously spoon curry ketchup over the top.

• 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.

Here’s a recipe for the tastiest and creamiest macaroni pudding you’ll ever try. If you like mac and cheese but want to try something new, this recipe is just what you need. This macaroni pudding will become a household favorite because of its smooth sauce and soft noodles.

This dish is a true comfort food classic, with its rich, creamy sauce and perfectly cooked noodles. And what’s best? It’s very easy to make, and you probably already have all the ingredients you need in your kitchen. So why not try this macaroni pudding and see for yourself how good it is?

Macaroni Pudding

Looking through my cookbooks in my comfy kitchen, I knew I had to find the best recipe for macaroni pudding. I felt that an old, worn-out book that had been in my family for a long time would help me become a good cook.

After looking through all the pages, I finally found a recipe for macaroni pudding written by hand. I was thrilled to try it, so I got all the ingredients together and started mixing and stirring with great enthusiasm.

But as I carefully mixed the creamy mixture into the pasta, I couldn’t shake the feeling that something was missing. I looked through my cupboards to find the right ingredient to make the dish come to life. I finally found a jar of nutmeg and knew it was precisely what the recipe required.

I added it to the macaroni and put the dish in the oven with a smile on my cheeks. I couldn’t wait to dig in when I could smell the pasta and sauce cooking.

I took the dish out of the oven when the timer went off and allowed it to cool for a few minutes before serving it. To my joy, the macaroni pudding was a flavourful, yummy classic that made my taste buds tingle with pleasure.

I finally found the perfect macaroni pudding recipe, and I couldn’t wait to share it with you.

What is Macaroni Pudding?

Imagine it as the pasta-infused relative of rice pudding. It is a creamy, custardy delicacy with a nutmeg taste that is made with cooked macaroni as the foundation. Several recipes even include an eggy, rich texture or a small amount of sweetness with sugar and sultanas.

All you need to make it are milk, butter, and simple ingredients. Just mix everything and bake it in a dish that has been greased for a dessert that is both creamy and crunchy with golden brown edges.

Even though it isn’t as well-known as it once was, macaroni pudding is still a cozy, nostalgic delight that will make you smile.

Fun Fact: Back in the day, the Victorians liked to change up their mac and cheese by adding a bit of boozy brandy or a coat of marmalade, whichever they liked best. And just when you thought it couldn’t get any better, they added a dash of nutmeg to give it that classic eggnog flavor.

Here’s the real takeaway: they cooked this meal for a staggering 45 minutes, which made the macaroni so soft you could almost mush it with a fork. And while it may have been popular in the 1800s, we feel that today’s more sophisticated tastes might not be a good match for this recipe. But hey, they tried, right?

Macaroni Pudding Recipe

Prepare yourself to enjoy a creamy, luscious dessert that will take your taste senses to heaven! Presenting macaroni pudding, a delectable mixture of creamy custard, thick and silky macaroni noodles, with a dash of nutmeg for a little more warmth and spice.

Ingredients

• 6 oz macaroni
• 2 eggs
• ¼ Cup sugar golden caster
• 1 tsp vanilla extract
• 2 Cup milk
• 1 tsp butter
• 1 tsp ground nutmeg
• ½ tsp salt (for cooking pasta)

Instructions

• Preheat the oven to 35F.
• Bring a pot of water to a boil (about two-thirds full).
• When the water starts to boil, add some salt and your pasta. Cook for 10–14 minutes, or as long as it says on the package of pasta. The pasta should be soft but not soggy.
• Use a pasta strainer to drain the pasta, and then put it back in the pot.
• Mix milk, eggs, sugar, and vanilla together in a separate bowl to make a custard.
• Pour the sauce over the cooked macaroni and mix it well.
• Apply butter to your baking dish, and then put the macaroni mixture in the dish. Put the dish on a large tray for baking.
• Put everything in a 350°F oven for about an hour. So, that’s all! Enjoy your creamy macaroni pudding.

Add some deliciousness to your Pinterest board! If you like this recipe for macaroni pudding, share the picture below with your friends.

Serve Macaroni Pudding With

You can enjoy a rich and creamy macaroni pudding with ice cream, whipped cream, butter, or all three! Pour a little honey or chocolate, or caramel sauce on top for a touch of sweetness.

Add a spoonful of strawberry jam for a burst of fruity flavor, or top with fresh strawberries or raspberries for a cool finish. This delicious dessert can be used in a lot of different ways.

If you like brats and like how easy it is to use an air fryer, you’re in for a treat. Today, we’ll show you how to make tasty, easy air fryer brats.

This recipe is great for a quick and tasty meal and a great way to enjoy the classic flavors of brats sausages without having to fire up the grill. So, if you want to try something new and tasty, let’s start and learn how to make air fryer brats!

Make this currywurst sauce for your brats for a truly authentic German culinary experience.

Using an air fryer, you can easily cook up a batch of perfectly crispy bratwurst sausage.

Ingredients

• 1 package uncooked bratwurst (about 4–5 brats)

• Optional veggie mix:

  • 1 bell pepper, sliced

  • ½ onion, sliced

  • 1 tsp olive oil

  • ½ tsp salt

  • ⅓ tsp black pepper

• Optional beer brats: soak brats in beer for 30 minutes before air frying

Instructions

1. Preheat the air fryer
Set your air fryer to 360°F (182°C) and let it heat for 5 minutes.

2. Cook the brats
Arrange bratwursts in a single layer in the basket. Air fry for 12–15 minutes, or until the internal temperature reaches at least 160°F (71°C). For extra browning and crispy skin, cook to 185–190°F (85–88°C).

(Optional: Flip the brats halfway through for even browning, though it’s not required.)

3. Add peppers & onions (variation)
In a small bowl, toss sliced peppers and onions with olive oil, salt, and black pepper. Add them to the basket with the brats, spreading them out evenly. Cook together until the brats are done and the veggies are tender.

4. Serve
Remove brats from the air fryer, let rest for 2–3 minutes, then serve on buns or with your favorite sides.

Tips for Success

• Use a meat thermometer — it’s the best way to ensure juicy, safe-to-eat brats.

• For a beer flavor boost, simmer brats in beer for 15–20 minutes before air frying.

• Avoid overcrowding the basket — airflow is key for crisp, evenly browned sausages.

Serving Ideas

• On a toasted bun with mustard and sauerkraut

• With roasted potatoes or fries

• With peppers, onions, and a side of German potato salad

These bad boys are packed with flavor, and cooking them in the Air-Fryer ensures that they’re juicy and succulent every time. So go ahead, share the love and pin this amazing recipe to your Pinterest board! Your taste buds (and your followers) will thank you.

Brats Variations and Toppings

When it comes to simple yet delicious toppings, sauerkraut, onions, and mustard are always at the top of our list. But if you’re looking to mix things up, here are a few more of our favorite options:

How about trying caramelized onions or adding chopped bell peppers to your air fryer for the last minutes of cooking? This will give your dish a unique and delicious twist! Plus, it’s easy to add color and flavor to your meal. Give it a try and see how it transforms your dish into something truly special.

Elevate your sandwich game by adding some tangy, crunchy pickles! Try sweet or dill pickles, pickled red onions, or relish to boost your brats.

How about spicing up your brats with a generous dollop of your favorite cheese or tangy ketchup? Or why not try a new burger sauce to add some extra flavor to your meal? You can also add some bacon bits; why not? The possibilities are endless! 

Cooking time for frozen brats in the air fryer

When you cook frozen bratwurst in an air fryer, you can expect a cooking time of around 16-17 minutes. It’s important to keep an eye on the internal temperature of the bratwurst, using a meat thermometer, to ensure that they reach at least 160 degrees Fahrenheit.

This is especially important when cooking beer brats, as the extra moisture can affect the cook time. To be safe, add an extra 3-5 minutes to the cooking time to ensure that your bratwurst are cooked to perfection.