Currywurst (Sliced Sausage in Curry Ketchup)
Quick answer
Currywurst is a German street food built around a homemade curry-tomato sauce ladled over sliced bratwurst.
What makes this special
- Tomato paste is fried first to reduce acidity before blending into the curry sauce.
- Tomato paste is fried first to reduce acidity before blending with ketchup
- Extra curry powder dusted at the end lifts the spice aroma
Key ingredients
Core cooking flow
- 1 Finely chop the 80 g onion and measure the ketchup, spices, sugar, Worcester...
- 2 Warm the oil over medium-low heat, add the onion, and cook for 3 to 4 minute...
- 3 Add 250 ml ketchup, curry powder, paprika, sugar, Worcestershire sauce, and apple cider vinegar.
Currywurst is a German street food built around a homemade curry-tomato sauce ladled over sliced bratwurst. Finely chopped onion is sautéed until translucent, then tomato paste is cooked for one minute to mellow its raw acidity. Ketchup, curry powder, paprika, sugar, Worcestershire sauce, and apple cider vinegar are stirred in and simmered for eight minutes until the sauce thickens and the spices meld. Bratwurst is browned separately in a pan, rolled to crisp all sides, then sliced into bite-size rounds. A final dusting of curry powder over the sauced sausage intensifies the spice aroma, and the sauce improves noticeably after resting overnight.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Finely chop the 80 g onion and measure the ketchup, spices, sugar, Worcestershire sauce, and vinegar before heating.
Set them near the stove so the sauce can be built quickly without scorching the tomato paste.
- 2Control
Warm the oil over medium-low heat, add the onion, and cook for 3 to 4 minutes until translucent and lightly sweet.
Stir in 2 tablespoons tomato paste and fry for 1 minute to remove raw acidity.
- 3Season
Add 250 ml ketchup, curry powder, paprika, sugar, Worcestershire sauce, and apple cider vinegar.
Keep the heat medium-low and stir from the bottom so the thick sauce does not spit or stick.
- 4Control
Simmer the sauce gently for about 8 minutes, stirring often.
It is ready when a spoon leaves a brief trail and the spice aroma smells rounded rather than sharp; lower the heat if bubbles burst hard.
- 5Control
Heat another pan over medium heat and brown the 8 bratwurst, rolling them so every side colors evenly.
Cook until the outside is golden and the sausages are heated through, stopping before dark burnt spots form.
- 6Finish
Slice the sausages into bite-size pieces and arrange them on plates while still hot.
Spoon over plenty of warm curry sauce, dust with extra curry powder, and serve with fries if using.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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