German Currywurst Recipe
If you’re a fan of bold flavors, sizzling sausages, and crave-worthy comfort food, you’re in for a treat. Today, we’re diving deep into one of Germany’s most iconic street foods — the German Currywurst Recipe. This dish may seem simple at first glance — a juicy bratwurst smothered in a tangy curry-ketchup sauce — but behind its smoky, spicy charm lies a story of post-war innovation, cultural pride, and serious culinary satisfaction.
As a professional chef with years of experience crafting authentic international recipes, I’m excited to guide you through every step of making this German classic at home. Whether you’re reminiscing about a trip to Berlin or just want to impress your guests with something different, this detailed Currywurst recipe will hit all the right notes.
What is German Currywurst?
Currywurst is more than just a sausage dish — it’s a cultural institution in Germany. Invented in Berlin in 1949 by Herta Heuwer, it was born from a blend of American ketchup, British curry powder, and classic German sausage. The result? A uniquely sweet, savory, and spicy explosion of flavor that has stood the test of time.
You’ll find Currywurst served in paper trays at bustling markets and street corners, usually sliced into bite-sized pieces and slathered in a rich, reddish-orange sauce, sprinkled generously with curry powder, and paired with fries or a crusty roll.
Ingredients for the Perfect German Currywurst
For the Sausage:
- 4 high-quality Bratwursts (uncooked preferred, but pre-cooked can work)
- 1 tbsp vegetable oil or clarified butter (for frying or grilling)
For the Currywurst Sauce:
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ketchup (preferably one without high fructose corn syrup)
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp sugar (brown sugar adds depth)
- 1 tsp paprika (preferably smoked)
- 1–2 tbsp curry powder, divided (plus extra for garnish)
- ½ tsp ground cumin (optional for added warmth)
- A pinch of cayenne pepper or chili powder (adjust to heat preference)
- Salt and pepper to taste
- Splash of water or chicken broth (if sauce needs thinning)
Optional for Serving:
- Crusty bread rolls (Brötchen) or fries
- Extra curry powder for sprinkling
- Fresh chopped parsley (for garnish)
Step-by-Step: How to Make German Currywurst at Home
Step 1: Prepare the Sausages
Whether you’re using fresh or pre-cooked bratwurst, your goal is to get a golden brown, slightly crispy exterior.
Grill Method (traditional and flavorful):
- Preheat your grill to medium-high.
- Brush sausages with a bit of oil to prevent sticking.
- Grill for 10–12 minutes, turning frequently until browned and cooked through.
Pan-Fry Method:
- Heat 1 tbsp oil or butter in a skillet over medium heat.
- Add bratwursts and cook, turning occasionally, until evenly browned (about 10–12 minutes).
Pro Tip: Score the bratwurst lightly before cooking to help it cook evenly and allow sauce to penetrate later.
Step 2: Make the Currywurst Sauce
The sauce is the heart of this recipe — rich, tangy, and spicy with complex layers of flavor.
- In a saucepan, melt the butter over medium heat.
- Add the chopped onions and sauté until translucent (about 3–4 minutes).
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add tomato paste and stir for 1 minute to deepen the flavor.
- Pour in ketchup, vinegar, Worcestershire sauce, sugar, and spices (start with 1 tbsp curry powder and build from there).
- Simmer the sauce on low heat for 10–15 minutes, stirring occasionally. If it gets too thick, thin with a splash of water or broth.
- Taste and adjust seasoning — balance is key. Add more curry powder or a dash of cayenne if you like heat.
Chef’s Tip: For a silky-smooth sauce, use an immersion blender or strain through a fine sieve before serving.
Step 3: Assemble and Serve
- Slice the cooked bratwursts into thick, bite-sized pieces (diagonal cuts look great!).
- Spoon the hot curry sauce generously over the sausage pieces.
- Sprinkle with extra curry powder and garnish with parsley if desired.
- Serve hot with crispy fries, crusty bread, or even a scoop of potato salad.
🇩🇪 Authentic Tips from a Chef’s Kitchen
1. Use the Right Sausage
Traditional Currywurst uses bratwurst, but in Berlin, you’ll also find it made with bockwurst or knackwurst. Try to find authentic German-style sausages for the best flavor.
2. Customize the Sauce
Some like it sweeter, some spicier. Feel free to experiment by:
- Adding a touch of apricot jam for sweetness.
- Mixing in a bit of beer or red wine for depth.
- Adding sriracha or Tabasco for a modern spicy twist.
3. Make It Ahead
The sauce actually tastes better after sitting for a few hours or overnight. Make a batch and store it in the fridge for up to a week.
Variations on the Classic Currywurst
1. Vegan or Vegetarian Currywurst
Swap out the bratwurst for a high-quality plant-based sausage. Brands like Beyond Sausage or Tofurky offer options that grill beautifully.
2. Bavarian Style
Add a touch of sweet Bavarian mustard to your sauce or serve it on the side for dipping.
3. Spicy Currywurst
For chili-heads, crank up the cayenne or add some chopped fresh chili peppers to the sauce.
4. Cheese Currywurst
Top your finished Currywurst with shredded cheese and pop it under the broiler for a gooey twist.
What to Serve with German Currywurst
Currywurst is best enjoyed with hearty sides that soak up the sauce and enhance the flavor:
- Pommes Frites (German fries): Thin, crispy fries are the traditional pairing. Add a dollop of mayo for authenticity.
- Brötchen (bread rolls): Great for dipping and scooping up every last drop of sauce.
- German Potato Salad: A vinegar-based salad adds a refreshing contrast to the rich sausage.
- Coleslaw or Sauerkraut: To add a crunchy and tangy bite.
Drinks: Wash it down with a cold German lager, wheat beer, or a glass of apple cider.
How to Store and Reheat
Storing:
- Keep leftover sauce and sausages in separate airtight containers.
- Store in the fridge for up to 4 days.
Reheating:
- Reheat sausages in a skillet over medium-low heat until warmed through.
- Gently reheat the sauce on the stovetop, adding a splash of water if needed to thin.
Freezing:
- Currywurst sauce freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently.
Fun Facts About Currywurst
- Berlin even has a Currywurst Museum dedicated to this beloved dish.
- Germans consume over 800 million Currywursts annually — a testament to its popularity.
- Volkswagen once produced their own in-house Currywurst for employees, complete with a branded sausage!
Final Thoughts: Why You’ll Love This German Currywurst Recipe
This German Currywurst recipe is a fantastic fusion of global flavors, deeply rooted in German culinary tradition. It’s budget-friendly, satisfying, and easy to customize — making it perfect for a weeknight dinner, weekend cookout, or themed party menu.
Whether you’re exploring international cuisine, reliving travel memories, or just want to try something new, Currywurst is a dish that delivers on all fronts: taste, texture, and nostalgia.
So fire up that grill, simmer your sauce to perfection, and plate up a dish that’s stood the test of time. With this professional, step-by-step recipe in hand, your Currywurst game is bound to impress.
German Currywurst Recipe
Ingredients
For the Sausage:
- 4 bratwursts preferably uncooked
- 1 tbsp vegetable oil or butter for frying or grilling
For the Currywurst Sauce:
- 1 tbsp butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup ketchup
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp brown sugar
- 1 tsp smoked paprika
- 1 –2 tbsp curry powder divided
- ½ tsp ground cumin optional
- Pinch of cayenne pepper optional
- Salt and pepper to taste
- Splash of water or chicken broth to thin if needed
Optional for Serving:
- Crusty rolls or fries
- Extra curry powder for garnish
- Fresh parsley optional
Instructions
Step 1: Cook the Bratwurst
- Preheat a grill or skillet over medium heat.
- Brush sausages with oil.
- Grill or pan-fry for 10–12 minutes, turning occasionally, until golden brown and cooked through.
Step 2: Make the Sauce
- In a saucepan, melt butter over medium heat.
- Add chopped onions; sauté until translucent (3–4 minutes).
- Add garlic and cook for another 30 seconds.
- Stir in tomato paste; cook for 1 minute.
- Add ketchup, vinegar, Worcestershire sauce, sugar, paprika, 1 tbsp curry powder, cumin, cayenne, salt, and pepper.
- Simmer for 10–15 minutes, stirring occasionally. Add water if sauce becomes too thick.
- Adjust seasoning to taste. Blend for a smooth texture if desired.
Step 3: Assemble and Serve
- Slice cooked bratwurst into thick pieces.
- Spoon hot curry sauce generously over the sausage.
- Sprinkle with extra curry powder and garnish with parsley.
- Serve immediately with fries or bread.
Notes
- Storage: Store sauce and sausage separately in airtight containers for up to 4 days in the refrigerator.
- Make-Ahead: Sauce tastes even better the next day. Make a big batch and refrigerate or freeze.
- Spice Level: Adjust curry powder and cayenne to suit your taste.
- Vegetarian Version: Use plant-based sausages and follow the same method.
- Traditional Touch: Serve with Pommes Frites and a dollop of mayo for an authentic German street food experience.