Berlin's currywurst was invented in 1949 when Herta Heuwer mixed curry powder with British ketchup using black market spices.
Currywurst with Curry Ketchup
Dive into the delicious world of homemade currywurst, a beloved German street snack that’s bursting with flavor! With juicy sausages slathered in a rich, zesty curry ketchup made from ripe tomatoes and aromatic spices, this recipe is sure to tantalize your taste buds. Get ready to impress your friends and family with this easy-to-make dish that brings the taste of Berlin right to your kitchen!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cloves garlic minced
- 1 onion diced
🫙Pantry Staples(2)
- ½ cup dark brown sugar (100 g)
- 1 tablespoon vegetable oil (15 ml)
🧂Spices & Seasonings(1)
- 2 tablespoon yellow curry powder + more for dusting (30 ml)
🍯Sauces & Condiments(2)
- 1 cup organic ketchup (240 ml)
- 3 tablespoon white wine vinegar (45 ml)
👨🍳 Instructions
- 1
Start by sautéing diced onion in the vegetable oil over medium heat.
- 2
Once the onion bits are translucent and soft, add minced garlic and yellow curry powder and cook for about a minute.
- 3
Add the organic ketchup, mix well, and cook for another couple of minutes on medium-low.
- 4
After a few minutes, add vinegar, Worcestershire sauce, sugar, salt, paprika, and mustard.
- 5
Mix and simmer for a while longer until the sauce thickens.
- 6
Remove the saucepan from the heat and blend.
💡 Pro Tips
- ✓Toast curry powder in oil for exactly 60-90 seconds until fragrant to activate fat-soluble compounds and prevent raw, chalky flavor in your sauce.timing60-90 seconds
- ✓Simmer curry ketchup at 185-195°F (not boiling) to concentrate flavors through evaporation while preventing sugar caramelization that creates bitter notes.technique185-195°F
- ✓Score bratwurst casings in 1/4-inch diagonal cuts before frying to prevent bursting and create more surface area for curry sauce adhesion.technique1/4-inch cuts
- ✓Add 1-2 teaspoons of tomato paste with the ketchup to boost umami through concentrated glutamates and deepen the sauce's red color.ingredient1-2 teaspoons
- ✓Blend the finished sauce while still warm (140-160°F) because heat reduces viscosity and creates a smoother emulsion than cold blending.equipment140-160°F
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