German Sausage With Curry Ketchup (Currywurst) Recipe

Currywurst with French Fries
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    45 min

German sausage with curry ketchup, known as currywurst, is the number one street food or fast food known as imbissbuden.

It starts with a grilled sausage (Berliner currywurst is a pork sausage which resembles a hot dog, while other cities might use bratwurst) and curry-flavored tomato ketchup. It's getting hard to find the best-tasting version of this national snack food. Many vendors are selling cheap knock-offs.

A good currywurst is made with good-quality sausage that is grilled hot, and the ketchup should have body, not the thin, watered-down stuff out of the squeeze bottle.

Included below is a recipe for homemade ketchup that starts with tomato paste, just in case you don't have any ketchup on hand.

What You'll Need

  • For the Sausage:
  • 4 to 6 links bratwurst or knockwurst or old-fashioned butcher-style frankfurters  ​
  • For the Sauce:
  • 2 teaspoons oil
  • 1/2 cup chopped onion (about 1/2 small onion)
  • 1/2 cup chopped apple
  • 1 clove garlic, chopped fine
  • Water to thin tomato paste
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons honey
  • 1/4 teaspoon ground allspice
  • 3 to 5 teaspoons​ curry powder or to taste
  • 1/4 cup vinegar
  • 1 to 2 teaspoons freshly grated ginger
  • 1 bay leaf
  • Freshly ground pepper, to taste

How to Make It

  • Make the Sauce

    1. In a medium saucepan, add the oil, onion, and apple and sauté until onion is translucent. Add the garlic and cook, stirring, for about 1 minute.
    2. For a more elite taste, add the spices after the garlic and sauté, stirring constantly, for 2 to 3 minutes or until spices are fragrant.
    3. Otherwise, pour in 1/2 cup water and deglaze the pan. Add the tomato paste, honey, allspice, curry powder, vinegar, ginger, bay leaf, and pepper.
    4. Bring to a boil, reduce heat and simmer for 30 minutes or longer, adding water to reach desired consistency.
    5. Remove bay leaf and blend with an immersion blender for a smooth sauce, or leave chunky if desired. Keep sauce warm or rewarm it when ready to serve.
  • Grill the Sausage

    1. Grill sausage links and then cut into 1-inch bites and serve with hot sauce.
    2. Alternatively, score the sausage links on the diagonal and grill to create more crispy surface area and then slice.
    3. A third approach would be to slice the link on the diagonal but leave it whole after grilling for the diner to cut as he wishes.
    4. A bun traditionally is not served with this dish but french fries are a frequent accompaniment.