Currywurst (Sliced Sausage in Curry Ketchup)

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 10

About this dish

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.

Ingredients

servings

IngredientAmountUnit

Bratwurst8 piecepiece

Ketchup250 mlml

Tomato Paste2 tbsptbsp

Curry Powder2 tbsptbsp

Paprika Powder1 tsptsp

Worcestershire Sauce1 tbsptbsp

Apple Cider Vinegar1 tbsptbsp

Onion80 gg

Sugar1 tbsptbsp

Cooking Oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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.
2

Control

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.
3

Season

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.
4

Control

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.
5

Control

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.
6

Finish

Slice the sausages into bite-size pieces and arrange them on plates while hot.

Spoon over the warm curry sauce and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tomato paste is fried first to reduce acidity before blending into the curry sauce.
Finish cue: Cook until the outside is golden and the sausages are heated through, stopping before dark burnt spots form.
Avoid this: Stir the sauce often from the bottom so the thick ketchup and tomato paste do not stick.
Storage and reheating: A final dusting of curry powder over the sauced sausage intensifies the spice aroma, and the sauce improves noticeably after resting overnight.