Thuringian Currywurst

Thuringian Currywurst

Recipes with Thüringer Rostbratwurst

The Thuringian take on currywurst: a charcoal-grilled Thueringer sliced and topped with a homemade curry ketchup. A regional twist on Germany's most famous street food.

Prep Time

10 min

Cook Time

20 min

Servings

4

Difficulty

Easy

Ingredients

  • 4 Thueringer Rostbratwurst, grilled
  • 200ml tomato ketchup
  • 2 tbsp curry powder
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tsp hot mustard
  • Pinch of cayenne pepper
  • French fries or bread rolls for serving
  • Curry powder for garnish

Steps

1

Make the curry sauce: combine ketchup, curry powder, smoked paprika, Worcestershire sauce, honey, mustard, and cayenne in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally.

2

Grill the Thueringer bratwurst over charcoal until charred and cooked through (about 12-15 minutes). Let rest for 2 minutes.

3

Slice each bratwurst into thick diagonal pieces, about 2cm each. Arrange on a paper plate or tray.

4

Ladle the warm curry sauce generously over the sliced bratwurst. Dust with an extra sprinkle of curry powder on top.

5

Serve immediately with French fries or a Broetchen on the side. Eat with a small wooden fork, the traditional currywurst way.

Tips

The key difference from a Berlin currywurst is that you start with a premium grilled sausage instead of a steamed Bockwurst. The charcoal flavor of the Thueringer adds a smoky depth that makes this version special.