It's not the sausage that makes currywurst so special but the homemade currywurst sauce. I have the perfect recipe to make this iconic German street food at home.
You can make this German dish whenever you want with my authentic currywurst recipe as this homemade curry ketchup is ready in under 20 minutes. I will share with you my tips to make this a meal to remember.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
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What is currywurst?
Currywurst is a bratwurst sausage which is usually grilled, but sometimes fried. The bratwurst is sliced and covered with a special sauce, called curry ketchup. The German curry sauce ingredients are tomato paste, ketchup, and mild curry powder.
Curry ketchup in German is also called "Gewürzketchup", which translates means "Spiced Ketchup"
According to Wikipedia 800 million currywurst get eaten in Germany a year! That is a huge amount - on average every German eats 10 currywurst a year. Also, 2 out of 3 Germans believe that currywurst tastes best from an Imbiss Stube (a takeaway kiosk).
Currywurst was the undefeated favorite fast food in Germany until it got knocked off the first place in 2022 by the Doner Kebab.
Where Did Currywurst Originate?
Currywurst was invented by a woman called Herta Heuwer in 1949 in West Berlin. She managed to acquire some curry spice, Worcestershire sauce (affiliate link), and ketchup from British troops and started selling the first currywurst with curry ketchup at a hut in Berlin-Charlottenburg.
It is interesting to note that while currywurst originated in West Berlin it spread all over Germany. Currywurst especially gained popularity in Hamburg, Berlin, and the Rhur region and they all have different ways on how they prepare their currywurst. So you will find many currywurst recipes all over Germany.
Ingredients
(Make sure to check the recipe card for a full list of currywurst ingredients and quantities)
- Your choice of sausage - see below the options. Bratwurst is the default sausage for currywurst.
- olive oil - you can also use vegetable oil if you want.
- onion and brown sugar - to caramelize the onion. It will give your sauce a smoky sweetness.
- garlic
- tomato paste - to accentuate the tomato flavor.
- either ketchup or tinned tomato - ketchup will give you more the smooth texture that you may be used to whereas using tinned tomatoes will guarantee that your curry sauce is made without any preservatives.
- cider vinegar - important for bringing out the fruity sweet and sour note in the curry sauce. You can also substitute with balsamic vinegar
- Worcestershire Sauce (affiliate link) - an important flavor enhancement, it will give your sauce that umami punch. This was also part of the original currywurst recipe.
- curry powder - just a mild blend. If you do not have premixed curry powder make our own blend.
- cayenne pepper This is optional if you like it spicy
What is the best sausage for currywurst?
The most common sausage used for currywurst is the traditional Bratwurst. You can serve them with and without skin. However, the type of sausage varies by region.
- Berlin currywurst is made with Bockwurst, a slightly smoked sausage. The currywurst in Berlin tends to get some heat with some chili or cayenne pepper. (Lidl in the UK sells Bockwurst)
- In the Ruhr area (Dortmund, Bochum, Essen, Duisburg) they use bratwurst which is not smoked but has a stronger taste than the sausages in Berlin. (They also use their local sausages such as Jäger or paprika sausage)
- Currywurst in Frankfurt is often made with a Frankfurter Rindswurst, a beef sausage.
Prepare the sausage for currywurst
- Score the skin of your sausages by about 1 cm, to prevent it from bursting while frying.
- Heat a tablespoon of neutral vegetable oil in a pan and fry the bratwurst until the inside is warmed and cooked through and the outside is nice and crispy.
- Before serving slice the sausage into bite-sized chunks.
- As a side, serve it with some crusty bread rolls or french fries.
How to make currywurst sauce (Curry-ketchup)
The key to making the best currywurst is to have the right recipe for the curry sauce: curry ketchup. The recipe for curry ketchup tends to be locked away and safely guarded by the owner so that it is difficult to trace the German curry ketchup back to one original recipe.
You can cheat and buy curry ketchup ready-made online (affiliate link), but where is the fun in this?
Buy Now → (affiliate link)
Currywurst Sauce Recipe, Step by Step
- Peel and finely cube the onion and garlic.
- In a pan heat up the olive oil and then fry the onions and garlic on medium heat until the onions become translucent. Now add in the brown sugar and stir until the sugar crystals dissolve and the onions start to caramelize.
- Add in the tomato paste and fry for a minute longer.
- Pour in the cider vinegar followed by the ketchup or tinned tomatoes. Bring to a simmer and boil until it reduces by about a third. Season with the Worcester sauce, curry powder, and cayenne pepper.
- With an immersion blender, you can puree the tomato sauce until smooth. Season with salt and pepper to taste.
Curry ketchup tastes sweet and sour with a slightly smoky flavor. Obviously, you can taste the curry powder through it all. You sometimes add the curry powder is only on top of the sauce, after serving.
Yes you can make the German currywurst sauce without ketchup, by simply replacing it with tinned tomatoes. This has the advantage that you can control the sweetness of the sauce, and be safe in the knowledge that it is made without any preservatives.
How to serve German Currywurst?
- Serve the sausages grilled or fried.
- Make sure you cut it into slices.
- You pour the currywurst sauce over the sausage and then sprinkle some curry powder on top.
- As a side, serve it with some crusty bread rolls or french fries and a nice cold beer
On the street, they will serve you currywurst on a paper plate (similar to hot dogs plates) with some wooden forks.
Currywurst utensils
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Buy Now → (affiliate link)
How to store currywurst sauce?
Store the curry ketchup in an airtight jar for up to a week. The bratwursts themselves once cooked will keep up to a week in the fridge. I recommend storing both separately.
More German Street Food Recipes?
More German Sausage Recipes
Recipe
Easy Currywurst Recipe with Homemade Currywurst Sauce
Ingredients
Sausages for Currywurst
- 4-6 Bratwurst or Bockwurst
Currywurst Sauce - made with ketchup
- 1 tablespoon olive oil
- 1 onion small about 50 g / 1.8 oz
- 1 tablespoon brown sugar
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 cup (235 ml) ketchup I used reduced sugar
- 1 teaspoon cider vinegar
- 1 teaspoon Worcestershire Sauce
- 2 teaspoon mild curry powder
- 1 teaspoon cayenne pepper this is optional if you like it spicy
Currywurst sauce made with tinned tomatoes
- 1 tablespoon olive oil
- 1 onion small about 50 g/ 1.8 oz
- ¼ cups (4 tablespoon) brown sugar
- 1 clove garlic
- 2 tablespoon tomato paste
- 1 tin chopped tomatoes 400 gr / 14 oz
- 1 teaspoon cider vinegar
- 1 teaspoon Worcestershire Sauce
- 2 teaspoon mild curry powder
- 1 teaspoon cayenne pepper this is optional if you like it spicy
Instructions
Prepare Currywurst Sausages
- Fry, barbeque or grill the sausages until browned from all sides4-6 Bratwurst or Bockwurst
Currywurst Sauce - made with ketchup
- Peel and finely cube the onion and garlic.1 onion, 1 clove garlic
- In a pan heat up the olive oil and then fry the onions and garlic until the onions become translucent. Now add in the brown sugar and stir until the sugar crystals dissolve and the onions start to caramelize.1 tablespoon olive oil, 1 tablespoon brown sugar
- Add in the tomato paste and fry for a minute longer.1 tablespoon tomato paste
- Pour in the cider vinegar followed by the ketchup. Bring to a simmer and season with the Worchester sauce, curry powder, and cayenne pepper.1 cup ketchup, 1 teaspoon cider vinegar, 1 teaspoon Worcestershire Sauce, 2 teaspoon mild curry powder, 1 teaspoon cayenne pepper
- If you find the sauce is too thick, add in a tablespoon of water until the desired consistency is achieved.
Currywurst Sauce - made with tinned tomatoes
- Peel and finely cube the onion and garlic.1 onion, 1 clove garlic
- In a pan heat up the olive oil and then fry the onions and garlic until the onions become translucent. Now add in the brown sugar and stir until the sugar crystals dissolve and the onions start to caramelize.1 tablespoon olive oil, ¼ cups brown sugar
- Add in the tomato paste and fry for a minute longer.2 tablespoon tomato paste
- Pour in the cider vinegar followed by the tinned tomatoes. Bring to a simmer and boil until it reduces by a ⅓. Season with the worchester sauce, curry powder, and cayenne pepper.1 tin chopped tomatoes, 1 teaspoon cider vinegar, 1 teaspoon Worcestershire Sauce, 2 teaspoon mild curry powder, 1 teaspoon cayenne pepper
- With an immersion stick, you can puree the tomatoes sauce until smooth. Season with salt and pepper to taste.
Notes
Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Mary Ann says
Can this be water bath canned?
Marita Sinden says
Sorry Mary Ann, I am not sure. I never tried it.
Ann says
Can you freeze the curry sauce made with ketchup. My favourite wat to have with Bratwurst
Marita Sinden says
Hi Ann, yes you can freeze it. If you use the currywurst sauce with shop-bought ketchup I would make sure that it is used up within 6 months. Best WIshes Marita
Dave Bennett says
4/5 son made it and we enjoyed it with Bratwursts.
Can't wait to go back to Germny for a Frankfurt Rheinwurst with Senf!!!!
Greetings from Eastern England!!!
Marita says
Hi Dave,
thanks for your comment! I am glad you enjoyed it and I hope you get back to Germany very soon!
Best Wishes
Marita
Bob Parks says
I lived in Germany for 3 years while in the Navy. I’ve eaten more currywurst than you could believe but haven’t had it since I left there (about 45 yrs.). Looking forward to trying this.
Marita says
Hi Bob, thanks for your message. That is a long time without currywurst. I hope it is as good as you remember it.
Kevin says
This recipe is very good. Instead of water or OJ at the end to thin out the sauce add some Coke. It adds depth of flavor. I read that hint from a German purveyor. Enjoy.
Marita says
Thanks for the tip Kevin
Pete McTygue says
Look forward to making it!
Question: in step 4 you note: "Season with the Chili and Curry Powder, ......."
I don’t see Chili listed as an ingredient
Pete
Marita says
Yes, i see that. I don't know where it came from. I never put any chillies in. But if you want you can give it a kick by adding a tsp cayenne pepper to the sauce. I will update it. Thanks for pointing it out.
Nathalia says
Looks so great!
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Jimmy Clare says
I want to try this thanks for sharing
Lindsay says
This one is new to me but sounds fun. Seems a little like a BBQ sauce – I think I’d like to try it on grilled chicken!
Lisa says
I’ve never heard of currywurst until your post! My family members love bratwurst so we may have to try this sometime. 🙂 Great post!
hari says
looks awesome and delicious.
can’t wait to try.
yummy and thanks for sharing.
Peter says
I always eat currywurst when in Germany but I have noticed recently a lack of outlets,is it going out of favour ?
Marita says
not that i am aware of. But the vegan /vegetarian trend is ever-growing here as well.
Lucy says
Yummy!