German Currywurst

Currywurst is a German fast food dish typically sold by street vendors and food trucks. It is simply a German sausage doused in a spiced tomato-based sauce that’s rich, sweet, and dusted with curry powder. Traditionally, Currywurst is served with pommes frites or Brötchen (crusty German bread rolls).
Berlin, Hamburg and the Ruhr region all claim to have invented the currywurst. For most people, however, only one thing matters: that it tastes good. However, the only person to have applied for a patent was Herta Heuwer from Berlin, who is said to have invented the currywurst in 1949. She obtained ketchup (and possibly Worcestershire sauce) and curry powder from British soldiers stationed in Germany. She then mixed these ingredients with other spices and poured the sauce (which she had patented ten years later under the name ‘Chillup’) over Bratwürste hot off the grill. Berlin is also home to the German Currywurst Museum, which provides information on the history, legends and interesting facts surrounding this popular snack.
As an integral part of German cuisine, the currywurst has long since achieved cult status – regardless of which city first invented it. It’s impossible to imagine the canteens and food stalls without the Currywurst. And there are all sorts of ways to prepare it. Some use a Bratwurst with casing, some without, whilst others prefer a Bockwurst. Cured or smoked sausages are also popular choices for this snack. What they all have in common is that they are usually served sliced.


500 g Tomato passata 1 tbsp Tomato paste 2 tsp Honey 2 tbsp Apple cider vinegar 1 tbsp Vegetable stock powder 1 tbsp Worcestershire sauce 1½ tbsp Curry powder plus extra for dusting 1 tsp Sweet paprika powder Tabasco, to taste Ghee, butter or oil of your choice Bratwürste or Bockwürste Fries or Brötchen, to serve

Place all the ingredients for the sauce in a saucepan and simmer over a low heat for 10-15 minutes until thick and glossy. .
Heat the ghee, butter or oil in a frying pan and fry the sausages or grill until cooked through over a medium heat, turning them several times.
Slice the sausages into bite-sized pieces and pour the sauce generously over the top. Dust with extra curry powder before serving. Serve with chips, or a crusty Brötchen for the full German street food experience.

28 comments:

speedy70 11/5/26 12:55: Adoro questo piatto, bravissima!!!
Tom 11/5/26 13:42: ...fusion at its spiciness.
DEZMOND 11/5/26 13:44: A pleasing and comforting meal for a colder day.
Modrina Neba 11/5/26 13:54: Angie's it's fantastic!
Hug!!!
Christine 11/5/26 14:10: Ir sounds good I should try this thanks.
Stara vrtlarica 11/5/26 14:34: Ein sehr leckeres Gericht, ich würde es sehr gerne probieren.
Norma2 11/5/26 17:08: Angie, it seems that ketchup is enough to invent sauces. Around here, they say that the Golf sauce (known in other places as "pink sauce") was invented by us and coincidentally at the golf course in my city.
Angie, it will be a matter of inventing sauces using ketchup.
Brian's Home Blog 11/5/26 17:14: Yum! I love wurst and curry, this is truly the best of the wurst!
Hena Tayeb 11/5/26 18:47: So unique. Thanks for sharing.
Linda's Relaxing Lair 11/5/26 19:19: Lovely presentations, Angie.
Ananka 11/5/26 20:00: Looks good. Curry is so popular over here! :-D
eileeninmd 11/5/26 20:31: Looks good Angie, thanks for sharing.
Take care, enjoy your day and the new week ahead.
Lowcarb team member 11/5/26 22:17: Looks good on the plate ... enjoy.

All the best Jan
Sherry's Pickings 12/5/26 00:36: I had to laugh at the currywurst Museum! So funny!
sherry
foodtravelandwine 12/5/26 01:59: I love it! My mom used to make it long time ago....it looks delicious!..........Abrazotes, Marcela
Tandy (Lavender and Lime) 12/5/26 06:08: Thank you for sharing the history behind the currywurst.
Ruby Rose and the Big Little Angels 3 12/5/26 07:42: Before today I thought Curry Wurst was when Steph went 1-14 from beyond the three point line
Anne in the kitchen 12/5/26 07:59: This sounds great! I have some brats in the freezer and bookmarked this to make when we are back from our trip.
Lola Martínez 12/5/26 08:51: No soy yo de este tipo de comidas pero por una vez que las comiera tampoco pasaría nada y seguro que me gustaría, por lo menos el plato que tú has preparado.
Margaret D 12/5/26 08:56: Looks good and the ingredients look tasty too, Angie.
roentare 12/5/26 10:22: Such a hearty dish
ellie 12/5/26 13:36: So tastey! Love seeing this foodie post!
Caitlin&Megan 12/5/26 13:37: Such bold flavors! I would love to try this. Thanks so much!
Lori 12/5/26 16:14: My grandmother used to make this from time to time and it was delicious.
Cooking Julia 13/5/26 00:08: I was in Germany last week, and we ate the same dish! A very good one.
My name is Erika. 13/5/26 02:49: This looks tasty, I've had bratwurst, but here we eat them in bread rolls with grilled sausage and onions. I'd love to try this way because it's always fun to try new foods or familiar foods in New ways, isn't it?
David M. Gascoigne, 13/5/26 12:50: The history of the sauce is interesting, Angie, and the result looks delicious. ❤️
Neuer Gartentraum 13/5/26 21:53: Ich lebe in Deutschland und natürlich esse ich Currywurst. Eine gebrühte Wurst, dunkel gebraten und mit Ketchup und Curry. Dazu Pommes. Allerdings wird es immer schwieriger eine Currywurst zu kaufen. In den meisten Imbissständen gibt es Döner, Hamburger oder Gyros.