Name: German Currywurst
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: German
Ingredients: 4 bratwurst sausages; 1 tbsp vegetable oil or butter; For the curry ketchup sauce:; 1/2 cup ketchup; 2 tbsp tomato paste; 2 tsp yellow curry powder (plus extra for sprinkling); 1 tsp smoked or sweet paprika; 1/2 small onion, finely chopped; 1 garlic clove, minced; 2 tbsp apple cider vinegar; 1 tbsp sugar or honey; 1/4 cup water; Salt and pepper to taste; Optional for serving:; French fries or crusty rolls

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German Currywurst is a beloved street food classic that combines juicy bratwurst sausages with a rich, tangy curry-spiced ketchup sauce. Served with fries or a crispy roll, it’s the kind of comfort food that hits all the right notes—savory, sweet, spicy, and totally satisfying.

Why You’ll Love This Recipe

I love how easy and flavorful this dish is. The sauce is bold and unique, with just the right balance of tomato, vinegar, and curry powder. The bratwurst soaks it all up, making every bite unforgettable. It’s one of those recipes that instantly transports me to a German street food stand—no plane ticket required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bratwurst sausages
Vegetable oil or butter (for frying)

For the curry ketchup sauce:

Ketchup
Tomato paste
Yellow curry powder
Paprika (smoked or sweet)
Onion (finely chopped)
Garlic
Apple cider vinegar
Sugar or honey
Water
Salt and pepper

Optional for serving:

French fries or crusty rolls
Extra curry powder for sprinkling

Directions

I start by cooking the bratwurst in a skillet with a little oil until they’re browned and fully cooked through. Then I slice them into bite-sized pieces and set them aside.
For the sauce, I sauté the onion and garlic until soft and fragrant.
I add tomato paste, ketchup, curry powder, paprika, vinegar, sugar, and a splash of water. I let the sauce simmer for about 10–15 minutes, stirring occasionally, until it thickens and the flavors come together.
I return the sliced bratwurst to the pan or plate them and spoon the warm sauce over the top.
Just before serving, I sprinkle a little extra curry powder on top for that authentic touch.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 20 minutes to cook. It’s quick enough for a weeknight and hearty enough for the weekend.

Variations

Sometimes I switch up the sausage and use knockwurst or even chicken sausage if I want a lighter version. I’ve made the sauce spicier by adding chili flakes or a splash of hot sauce. For a slightly sweeter version, I use honey instead of sugar, or add a bit of orange juice for a citrusy twist.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. The sauce actually gets better the next day. I reheat everything in a skillet or microwave until hot. If the sauce thickens too much, I add a splash of water or broth to loosen it up.

FAQs

What kind of sausage should I use?

Bratwurst is traditional, but I use any mild German-style sausage. The key is that it’s juicy and neutral enough to soak up the flavorful sauce.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day in advance—it tastes even better after sitting overnight.

How spicy is the curry ketchup?

It’s mildly spicy with a deep flavor. I adjust the heat by choosing the type of curry powder I use—mild, medium, or hot.

Can I grill the sausages instead?

Absolutely. Grilling adds extra smoky flavor that pairs beautifully with the sweet and tangy sauce.

What should I serve with Currywurst?

I always go for crispy fries or crusty bread to mop up the sauce. A side of coleslaw or pickles works great too.

Conclusion

German Currywurst is one of those simple yet deeply satisfying meals I love to make when I want bold flavor without much fuss. Whether I’m recreating a taste of Berlin or just craving something hearty, this dish always delivers. Once I made it at home, it became a regular on my comfort food rotation.