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German Currywurst Recipe

Authentic German Currywurst Recipe – a street food classic made with grilled bratwurst and a rich, tangy, curry-ketchup sauce. Perfect for a quick dinner, Oktoberfest, or to satisfy your savory cravings at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Snack
Cuisine German
Servings 4
Calories 430 kcal

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.