Currywurst - German Sausage with Curry Ketchup

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.

5 from 1 vote

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Course: Lunch, Main Course, Snack

Cuisine: German

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

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

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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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