Berlin Curried Ketchup Sausage (Currywurst)

Currywurst and late nights (actually early mornings) in Berlin are a marriage made in heaven. The dish was created in 1949 by the legendary Herta Heuwer to feed the (drunk) allied soldiers helping rebuild post-war Berlin. She combined German bratwurst with Italian tomato sauce, British curry powder and Worcestershire sauce, and French fries- a little something for everyone. The Deutsches Currywurst Museum estimates close to 1 billion of these babies are eaten every year. A silver coin commemorating its invention was even minted.

Currywurst – German Sausage with Curry Ketchup

A bottle of pre-made curry ketchup and most any light, smooth German sausage like Bockwurst, Bratwurst, Knockwurst (or just good ole snappy frankfurters) make this tasty combo perfect for a mid-week dinner or weekend barbeque. In Berlin, it is especially good in the wee hours of the morning with French fries with a dollop of mayo on top for dipping.
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Course: Lunch, Main Course, Snack
Cuisine: German
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Medium saucepan
  • Food Processor or immersion blender

Ingredients

  • 4 tbsp Vegetable oil
  • 1 small Onion, diced
  • 2 cloves Garlic, minced
  • 3 tbsp Curry powder
  • 1 cup Tomato ketchup
  • ½ cup Dark brown sugar
  • 3 tbsp White wine vinegar or apple cider vinegar
  • 2 tsp Worcestershire sauce
  • 2 tsp Paprika, sweet or hot
  • 2 tsp Salt
  • 1 tsp Dijon mustard
  • 6 Pre-cooked, fine-grind German bratwurst, knockwurst, frankfurter, or weisswurst

Instructions

  • Make Sauce – Heat 1 tbsp oil In a saucepan over medium heat. Sauté diced onions for 4 minutes, then add garlic and cook for another minute. Add ketchup until it begins to gently simmer. Stir in vinegar, brown sugar, Worcestershire, salt, paprika, and mustard. Stir and cook for a few minutes more to slightly thicken. Remove from heat.
    Process mixture until smooth in a food processor or blender.
  • Cook Sausages – first simmer in water until cooked through; shorter time for pre-cooked and longer for uncooked. If grilling, cook over medium heat and crisp on all sides. To fry, heat 3 tbsp oil until hot and cook sausages over medium-high heat until blistered.
  • Assemble and Serve – cut each sausage into 6-8 diagonal slices, douse with curry ketchup, and sprinkle a little curry powder over each. Serve with a crusty roll or French fries with a little mayonnaise for dipping.

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