Currywurst

Any recipe with the word “curry” in the name is pretty much Alpana’s territory. That was until I cooked Australian Curried Sausages a few months back. She rolled her eyes at that one, but after eating it she declared it a hit. So now I’m at it again, and this time I’m tapping into my German blood. Currywurst was supposedly invented in West Berlin by food kiosk owner Herta Heuwer in 1949, and it has since taken over the street food scene all over the country. They love it so much that the state mint even made a commemorative medal in 2019 to honor the dish and its creator. So naturally, I had to try this famous food myself. Now, there’s one little problem. The original recipe for the sauce, which Heuwer named “chillup”, is lost. She destroyed all records of it before her death. Well, this may not be the original Currywurst, which is lost to history. But I’ve tried making the sauce a number of times, and this is my favorite version. And in case you were wondering, yes, Alpana did roll her eyes at this one too. But she liked it so much she kept all the leftovers for herself!

A Note on Curry Powder

You may already have your own favorite brand of curry powder, but if you’re new to this yellow spice mix, I should tell you that there are a few different varieties. And you probably won’t find the best curry powder at your local grocery store, unless it is very well stocked. I would recommend checking specialty stores or buying it online. For the most authentic flavor, I recommend Madras curry powder. It has a little more punch than your basic curry powder. I have also tried this recipe with Caribbean curry powder, which we always keep around. It has a little different flavor because it has more turmeric, and adds allspice into the mix. It’s not as authentic for this recipe, but still mighty good. Note that I have included cayenne pepper as an optional ingredient in the recipe card. The amount used will depend on how much zing the curry powder has. You can omit it entirely, but I like it in there.

How to Make Currywurst

1. Make the Curry Ketchup

Heat olive oil in a saucepan over medium-high heat. Add diced onion and sauté for 4-5 minutes. Add in garlic and curry powder and cook for another 2-3 minutes. Add tomato paste along with 1 tablespoon of water. Cook for 1 minute. Add ketchup, honey, vinegar, Worcestershire sauce, mustard, paprika, salt, and cayenne pepper, if using. Mix well, simmer for 5 minutes. Allow to cool for a few minutes, then blend smooth using an immersion blender or regular blender.

2. Cook the Sausages

Heat cooking oil in skillet and cook bratwursts until they are nicely browned up and have an internal temperature of at least 165°F. Alternately, you can grill them, which I like to do when the weather is nice.

3. Serve

Slice bratwurst and serve them over fries, or with crusty bread. Top with curry ketchup, sprinkle on more curry powder, and enjoy. So there you have it friends, Currywurst, one of the most famous foods from the streets of Berlin. I hope you love it as much as we do. If you try our Currywurst recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.