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

- 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
- 01
Finely chop the and soften it in the for 8 minutes. Stir in the and cook for 2 minutes until it darkens.
- 02
Add the and and cook for 30 seconds — off the heat if the pan is fierce, as burns fast and turns bitter.
- 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
- 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.
- 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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