Classic Currywurst

Classic Currywurst

Recipes with Currywurst

The Berlin Imbiss version: steamed then fried pork sausage, sliced into rounds, covered in warm curry ketchup sauce, and dusted with curry powder. Paper plate required.

Prep Time

5 min

Cook Time

20 min

Servings

2

Difficulty

Easy

Ingredients

  • 2 pork Bratwurst (mit or ohne Darm)
  • 200ml ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 2 tsp curry powder, divided
  • 1 tsp sugar
  • 1 tbsp white wine vinegar
  • Salt
  • 1 tbsp vegetable oil

Steps

1

Place the sausages in a pan of simmering water over medium-low heat for 8 minutes. This pre-cooks them through and prevents splitting on the griddle.

2

While the sausages steam, make the sauce. Combine ketchup, Worcestershire sauce, both paprikas, 1 teaspoon of curry powder, sugar, vinegar, and a pinch of salt in a small saucepan. Warm over low heat, stirring, for 5 minutes. Do not boil.

3

Remove the sausages from the water and pat dry with a paper towel. Heat vegetable oil in a flat frying pan or griddle over medium-high heat. Add the sausages and cook for 4 to 5 minutes, turning regularly, until the exterior has light golden colour.

4

Transfer the sausages to a paper plate or cutting board. Using scissors, cut each sausage crosswise into rounds about 2cm thick.

5

Ladle the warm curry sauce over the sausage rounds. It should pool slightly on the plate. Dust with the remaining teaspoon of curry powder directly over the top.

6

Serve immediately with a small plastic fork. Add a Brötchen on the side for mopping the plate at the end.

Tips

The double application of curry powder, cooked into the sauce and dusted fresh on top, is what makes the flavour multi-dimensional. Do not skip the fresh dusting. Scissors are the correct cutting tool: a knife compresses the sausage and drags the filling.