German Currywurst
Currywurst is one of Germany’s most iconic, and delicious street and bar foods. In fact, the first meal when I get off the plan in Germany is a Currywurst.
This simple yet hearty German dish combines grilled brats with a rich, sweet and tangy curry sauce that brings everything together in the most delicious way.
This recipe is for you if you want to serve something a little different at your next BBQ. And if you celebrate Octoberfest, this is an easy to dish to add.
Fair warning, this isn’t my typical “short post“ where I share a recipe I love, give you recipe facts, helpful information, and hope that you’re going to enjoy the recipe.
No, this blog post is going to be a bit of a ramble. Why? Because, today we’re talking about Currywurst – and that’s personal. Some of you will like it others, will ask me where the recipe is. It’s in the recipe card at the very end of the blog post.
I don’t often get ’emotional’ about food, but having grown up in Germany, Currywurst is one of the number one foods I miss the most. People often ask me what I like best when I go home. And it’s probably pretty basic foods like Oma’s German Cucumber Salad, Butterkuchen, and maybe Spaetzle, Knödel, and Sauerbraten.
All amazing foods, all scream, nostalgia, and remind me of happy childhood days. But if you ask me what I’m craving after a 7-hour+ flight from the US to Germany. The first thing I will probably look for is a “Currywurst Bude” (a Currywurst stand) to celebrate being back in Germany.
The French Fries Controversy
Starting off strong, let’s talk about French Fries. This is no laughing matter for the true Currywurst aficionado. And I’ll be the first to admit, I flip flop on the issue.
What Is The French Fries Controversy All About?
The first question you’ll want to answer with for yourself is if you want “just Currywurst” or “Currywurst and French Fries”.
When I arrive in Germany the very first Currywurst I go for is “Currywurst mit Pommes” (French fries) no extra toppings. After a few days, I will not be able to resists and order my “Currywurst mit Pommes, rot, weiss” – meaning the bratwurst doused in warm curry sauce and a side of French tries topped with ketchup and mayonnaise. It’s how we ate it in my hometown. Yes mayonnaise on French fries. Don’t come for me until you try it.
But I’ll admit that even some Germans will think this is an atrocity, as Currywurst served with plain French fries will give you the ultimate experience because it allows you to use the fries to soak up the sauce that the Currywurst is drowned in.
And trust me, I was polite in adding the sauce in the images, so I added less than you’d normally get in Germany where you get so much sauce that you can only guess that there is a sausage under the sauce. But for demonstration purposes you get the more “refined experience” here.
I will also share with you that my husband thinks it’s one of the worst foods he’s ever eaten. So, opinions do vary and that’s fine. But for all you Currywurst lovers, this recipe gets as close to the ‘real deal’ that you get in Germany.
All that said I’m very excited to share this recipe with you.
German Currywurst Recipe Highlights
- Simple ingredients and easy steps.
- If you’ve ever visited Germany, this recipe is going to bring back a lot of memories.
- It’s all about the warm, sweet, slightly tangy sauce.
- Easy add to your Oktoberfest menu.
- Bring a little bit of Germany into your own home with just a handful of ingredients.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SAUSAGE – For an authentic Currywurst experience, bratwurst is the classic choice. However, you can use other types of German sausages like Bockwurst or Weisswurst if you prefer. The key is to use a high-quality sausage that holds up well to grilling or frying.
I use smoked brats because they have a rich, bold flavor that works well with the curry sauce and they have a similar reddish color like the ones that are often sold at fairs or by street vendors.
Now let’s go more into different type of sausages, as I will tell you now, there is no really right or wrong. Find 3 Germans and they will give you 5 different opinions on the ‘best’ sausage. For a traditional Currywurst, Bratwurst is the most commonly used sausage.
Bratwurst is a German sausage made from pork, beef, or veal and is known for its robust flavor and firm texture, which holds up well to grilling or frying. If you can’t find bratwurst, there are several American sausages you can use as substitutes:
- ITALIAN SAUSAGE (MILD or SWEET) – This is a widely available option that has a similar texture to bratwurst. Just be sure to choose a mild or sweet variety, as the strong fennel flavor in some Italian sausages can be overpowering.
- KIELBASA – A Polish sausage that’s also commonly available in the U.S., kielbasa has a smoky flavor that pairs well with the curry sauce. It’s slightly firmer than bratwurst but still works well in this dish.
- ANDOUILLE SAUSAGE – For those who enjoy a bit of spice, andouille sausage, commonly used in Cajun and Creole cooking, can be a flavorful alternative. It has a firmer texture and a spicier profile, which adds a different twist to Currywurst.
- HOT DOG – If you’re in a pinch, high-quality hot dogs or frankfurters can also be used. While they’re not as hearty as bratwurst, they can still make a tasty version of Currywurst, especially when paired with a robust curry sauce.
In conclusion, do I think Bratwurst is the way to go? Yes, I do. But I also live in America and know that not every supermarket has large ‘German sausage section’ (mine doesn’t and if yours does – all I can say, go for the ‘real deal’) so we use what we have, like, and can easily find. Thus, if you find a sausage that works for you and your family love, go and enjoy and I’ll be thrilled for you. At the end of the day, it is “just sausage”. 😉
OIL – A small amount of vegetable oil is used to fry the sausages evenly, making sure they get a nice brown color without sticking to the pan. You can use other neutral oils like canola or sunflower oil.
SUGAR – A little sugar helps balance the acidity from the ketchup and the heat from the spices. If you want to cut down on sweetness, you can reduce the amount slightly, but don’t skip it altogether since it keeps the sauce from tasting too sharp.
DRY SPICES – The curry powder, paprika, onion powder, and chili powder all work together to give the sauce its depth. Curry powder is the star here, so feel free to adjust the amount depending on how strong you want the curry flavor. Smoked paprika adds a bit of warmth, while chili powder brings just the right amount of heat.
LIQUIDS – Ketchup forms the base of the sauce, giving it sweetness and a little tang. Worcestershire sauce adds depth and a savory, umami flavor that balances out the sweetness of the ketchup and the heat from the spices.
How To Make A German Currywurst with French Fries
Please check the printable recipe card below for more detailed instructions.
- Make shallow diagonal cuts on each side of the sausages to keep them from splitting and to allow the sauce to seep in better.
- Grill or fry the sausages until they’re fully cooked and browned, about 10 minutes, turning to cook evenly.
- In a saucepan, combine ketchup, curry powder, Worcestershire sauce, sugar, onion powder, paprika, chili powder, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Slice the sausages, then drizzle the curry sauce generously over the pieces. Sprinkle extra curry powder on top for a traditional finish.
Leftovers and Storage
STORE – Keep leftover sausages and sauce in an airtight container in the fridge for up to 3 days. Be sure to store the sauce separately to keep everything fresh.
FREEZE – You can freeze the sauce for up to 3 months. Just pour it into a freezer-safe container. When you’re ready to use it, thaw it in the fridge overnight and reheat gently.
REHEAT – To reheat the sausages, pop them in a hot skillet or in the oven for a few minutes. Heat the sauce separately on the stove until warmed through.
MAKE AHEAD – You can prepare the sauce a day ahead and store it in the fridge. This makes dinner even faster when you’re ready to cook the sausages.
Easy and Delicious German Side Recipes
Serving Suggestions
While French fries (Pommes or Pommes Frites) are the traditional side dish for Currywurst, you can technically serve it with a variety of other sides.
I suppose German Potato Salad, or a Creamy German Cucumber Salad or my Famous Oma’s German Cucumber Salad would work.
Recipe Success Tips
TO SLICE OR NOT TO SLICE – If you buy your Currywurst at a German “Wochenmarkt” or some type of outdoor even it’ll be served pre-sliced. Believe it or not a lot of food stands have a special machine that they use … of course we are Germans, we invent some kind of machinery for everything.
TRAVEL TIP – If you buy a Currywurst in a restaurant, don’t be surprised if you get it not sliced, you will have to use knife and fork. (Germans aren’t as big on finger foods as we Americans.)
FRENCH FRIES – Go up to the beginning where I take a deep dive into the French Fries controversy. Serve it with with or without French Fries.
SPICE PREFERENCE – The curry sauce can be customized to your spice preference. If you like it mild, remove the chili powder. For more heat, add chili powder or a dash of hot sauce.
TEXTURE – Using onion powder instead of chopped onions ensures a smooth, lump-free sauce that evenly coats the sausage pieces. If you like a chunky sauce, you can fry ½ a chopped onion in the saucepan for 3-5 minutes before adding the rest of the sauce ingredients. If you like a thicker sauce, let it simmer a bit longer. Alternatively, if the sauce becomes too thick, thin it out with a little water or more ketchup.
Fun Facts and Cultural Suggestions
- Berlin, Hamburg, Bochum, Dortmund, and several other German cities will claim to have the very best Currywurst. Being born in Düsseldorf, I will say I’ve got some private thoughts on the matter.
- Don’t even get me started about Germans debating who has the best Bratwurst. If you ever get drawn in a conversation about ‘the best’ (Germans love to debate each other) look for the word “Ausgang” (Exit) or sit back, order a beer and enjoy your new German friends debating the pros and cons of various different kinds of sausages.
- There is no right or wrong kind of bratwurst. I chose smoked Bratwurst, simply because you’ll find it in most US supermarkets and the color is similar to what you might remember from your trip to “Currywurst Bude” (street vendor similar to our food trucks) in Germany.
- If you’re really, really into Currywurst, you can actually buy your own “Wurstschneidemaschine” (Currywurst Cutting Machine) from Amazon in Germany (not an affiliate link). Will you pay more in shipping that the machine cost? Maybe. But you’re definitely be the cool kid at the next BBQ. You can even buy a pro cutting version right here (affiliate link). Or do what I did – use a simple kitchen knife.
Commonly Asked Questions
Can I use store-bought curry ketchup for Currywurst?
I want to say – NEIN! NO WAY! 😉
But yes, of course you can use store-bought curry ketchup if you want to save time or if you prefer a particular brand’s flavor. Many German brands offer curry ketchup specifically designed for Currywurst. However, making your own curry sauce from scratch allows you to control the spice and sweetness level and flavor balance, making it a more customizable option. – Also your German friends are going to be super impressed if you make homemade curry sauce. 🙂
How do I get the sauce to the right consistency?
The sauce should be thick enough to coat the sausage pieces without being too runny. If your sauce is too thin, let it simmer for a few extra minutes to reduce and thicken. If it becomes too thick, you can thin it out with a splash of water or additional ketchup.
Can I cook the sausages in the oven?
Yes, you can cook the sausages in the oven if you prefer. Preheat your oven to 375° Fahrenheit and place the sausages on a baking sheet. Bake for about 20-25 minutes, turning once halfway through, until they are fully cooked and browned. This method works well if you’re preparing a large batch or prefer a hands-off cooking approach.
How can I make my Currywurst sauce sweeter?
If you prefer a sweeter curry sauce, you can add an extra tablespoon of sugar or a drizzle of honey. Some people also like to add a splash of apple juice or orange juice to introduce a fruity sweetness. Adjust the sweetness to your taste as the sauce simmers, tasting as you go to ensure it doesn’t become too sweet.
What is the origin of Currywurst?
Currywurst is a popular German street food that originated in Berlin in the late 1940s. It was invented by Herta Heuwer, who reportedly obtained ketchup and curry powder from British soldiers after World War II and created the now-famous dish by combining these ingredients with grilled sausage. The simple combination quickly caught on, and Currywurst became a popular street food across Germany.
UPDATE – According to my German Papa there’s been a recent debate over new historic discoveries that seem to suggest Currywurst is actually much older and has its origins in West Germany. Others claim Hamburger is the birthplace of the Currywurst. – Let’s just say, I will stay out of the debate.
Is This Recipe Authentic?
Yes, and no. Yes, because I was born and bred in Germany and to me it tastes delicious. Is it the same as in Germany? No. And the reason is simple. We have different products in the US, so with all my recipes I try to strike a balance between autenticity, expectation, and what most of us can easily find in a US supermarket.
What’s One Tip You Have To Take This Recipe To The Next Level?
If you’re lucky and live in driving distance to a German butcher, get your bratwurst there. Chances are he’s going to have the type of Bratwurst that are like those we get in Germany. I don’t have one and I don’t like to write recipes where you have to get out of your way. That said it really doesn’t matter if you used a smoked bratwurst or a regular one. This recipe is about the sauce. Perfect that to your own liking.
More Easy and Delicious German Recipes
German Currywurst
Ingredients
- 6 links smoked brats or other preferred German sausages
- 1 tablespoon vegetable oil for frying
- 1 cup ketchup
- 2 tablespoons curry powder plus extra for sprinkling
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon onion powder
- 1 teaspoon paprika sweet or smoked, depending on preference
- ½ teaspoon chili powder
- ½ salt
- ¼ pepper
Instructions
- Make 3-4 shallow diagonal cuts on each side of the sausages using a sharp knife to prevent them from splitting during cooking and to allow the curry sauce to penetrate the sausage better.
- Grill or fry the sausages over medium heat until they are fully cooked and browned on the outside, about 10 minutes, turning occasionally for even cooking. Set aside to rest.
- Combine and stir ketchup, curry powder, Worcestershire sauce, sugar, onion powder, paprika, chili powder, salt and pepper in a medium-sized saucepan over medium heat.
- Allow the sauce to simmer for about 10 minutes, stirring occasionally. This will help the flavors meld together and the sauce thicken slightly.
- Slice the cooked sausages into bite-sized pieces and arrange them on a plate. Generously spoon (basically drown) the curry sauce over the sliced sausage. Sprinkle more curry powder on top of the sauce if you want to eat it like the Germans do. (optional)
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
This sauce tastes amazing! I could eat it on everything!!