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Currywurst

By Groceree

Berlin street food: bratwurst sliced into a sweet-sharp curried tomato sauce and dusted with more curry powder, eaten with chips and a small wooden fork.

Last updated

Sliced currywurst in a tray under red curried sauce dusted with curry powder, chips on the side
Servings
4 servings
Prep
10 min
Cook
20 min
Total
30 min

Ingredients

Sauce

  • tomato passata400 ml
  • tomato paste2 tbsp
  • onions1
  • sunflower oil1 tbsp
  • mild curry powder2 tbsp
  • sweet paprika1 tsp
  • white wine vinegar2 tbsp
  • sugar2 tbsp
  • salt

To serve

  • bratwurst4
  • curry powder
  • chips (optional)

Instructions

Sauce

  1. 01

    Finely chop the and soften it in the for 8 minutes. Stir in the and cook for 2 minutes until it darkens.

  2. 02

    Add the and and cook for 30 seconds — off the heat if the pan is fierce, as burns fast and turns bitter.

  3. 03

    Pour in the , and , season with , and simmer for 10 minutes until thick. Blend smooth if you prefer. If serving , put them in the oven now and bake them as the packet directs.

To serve

  1. 04

    Fry or grill the , turning, for 10 to 12 minutes until browned all over and cooked through, with no pink left in the middle.

  2. 05

    Slice the into thick rounds, cover with the hot curry , and dust generously with more . Serve with , if you like.

Notes

  • The dusting at the end is not a garnish — raw curry powder on top is what gives currywurst its particular smell and bite.
  • Sweet and sour is the balance to chase. Taste the finished sauce and adjust with a pinch more sugar or a dash more vinegar until it tastes almost like a spiced ketchup.
  • Berlin serves it skinless, the Ruhr with the skin on. Either is correct depending on who you ask.

Nutrition per serving

Calories
520 kcal
Protein
20 g
Carbs
34 g
Fat
34 g

Estimated from the ingredients.

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