Tasty German Currywurst with Sauce

This timeless curry sausage has been one of my go-tos for chill hangouts or quick lunches for ages. With its spicy ketchup swirl, you'll get an authentic taste of German street eats right at your table. Try it with crunchy fries or a soft roll for that classic treat.

My first ever curry sausage was at a Berlin Christmas market, and ever since then it's been showing up at home all the time. It's just so simple and always a hit.

Must-haves list

• Optional: Fries or soft rolls: the classic sidekick
• Salt and pepper: dial up the flavor to fit your taste
• Water: smooths out the sauce—just use still water
• Honey or sugar: keeps those spices balanced, honey adds a floral vibe
• Apple cider vinegar: brings some welcome tang, pick a cloudy, natural one
• Fresh garlic: gives a real savory kick
• Small onion: sweetens things up, chop tiny for best blend
• Paprika powder: smokiness and bright color join the mix
• Curry powder: makes it taste classic—look for a mild, German-style blend
• Tomato paste: amps up that tomato punch and throws in more spice
• Ketchup: this is the sauce base so go for one without weird extras
• Oil or butter: helps the sausage get that golden crust, pick something plain-tasting
• Bratwurst: it's all about juiciness and that familiar flavor, top-quality from the butcher's your best bet

Pick sausages that are fresh and local when you shop, and pick a mellow curry powder so it doesn't drown out everything else.

Step-by-step guide

Serve the sausage:

Spoon the warm sauce over your cut-up sausage, or toss them together right in the pan. Sprinkle more curry powder if you want. Fries or a fresh roll on the side are always great.

Simmer the sauce:

Keep the sauce bubbling on low to medium for ten to fifteen minutes, stirring so it doesn't catch, until it thickens up nicely. Finish it off with a pinch of salt and pepper. Blend smooth if you like.

Mix the sauce:

Drop in tomato paste and ketchup, stir so everything's even. Shake in the curry and paprika, then add the vinegar and honey or sugar. Pour in a splash of water, mix until it's nice and smooth.

Sauté your aromatics:

In the pan you just used, cook the chopped onion and garlic on low for three to four minutes until soft and smelling good. This is your sauce's flavor base.

Fry the sausages:

Heat oil or butter in a nonstick pan on medium. Fry sausages eight to ten minutes, turning to get them golden outside and cooked through. Slow and steady gives them the best flavor. Let them rest, then slice into chunky pieces.

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Good to know

Packed with flavor thanks to that spicy curry ketchup.
You can make it veggie if you feel like it.
Honestly, it tastes even better heated up the next day.

Everyone at my place is obsessed with the special curry sauce—sometimes we just scoop it up straight from the bowl. Last New Year's Eve, I made this for all the guests and they couldn't stop raving. Made for such a fun night!

How to stash your curry sausage

Keep the cooked sausage and sauce in separate, airtight containers in the fridge. The sauce keeps tasting great for two to three days and warms up easy. Add a splash of broth or water to get that creamy texture back. Serve fries or rolls freshly made each time so they don't go soggy.

Ingredient swaps

If you want, use veal sausage or a light poultry version instead of bratwurst. Maple syrup or some orange juice in the sauce works in place of honey for a fruity hint. Veggie fans can grab plain vegan sausages so the curry ketchup gets all the attention. Kick up the heat with a shake of cayenne if you love spice.

Serving vibes

Curry sausage is best next to fries or a hot-from-the-oven roll. Want it snack-style? Serve extra curry powder and onion rings for topping. A quick cucumber salad is awesome for freshness, or go for creamy potato salad. For parties, pop the sauce in bowls with sausage skewers on the side for dipping.

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How curry sausage ended up in Germany

Curry sausage first popped up in Berlin after World War II. People loved it so much, it spread across Germany and now it's a street food symbol. The mix of hearty sausage with spicy sauce is one of a kind and you get a different twist wherever you go.

Recipe FAQs

→ What sausage works best for currywurst?

People usually pick pan-fried sausage, but chicken or bockwurst are good too. Anything chunky or coarse really shines here.

→ How do you get extra flavor in the curry sauce?

Sauté the onions and garlic first, then let tomato paste, ketchup, and spices bubble together. Letting it chill overnight makes it even better.

→ What are the classic sides for currywurst?

You can’t go wrong with crispy fries or a roll. Adding a bit of salad on the side is great too.

→ How can I change how spicy the sauce is?

Add more or less curry powder, hot paprika, or chili to make it just right for you. Tabasco works too if you want extra kick.

→ Can I prep the sauce ahead of time?

Yep, you can cook the sauce in advance and keep it cool in the fridge. Warm it up before serving and you’re set.