German Currywurst with Tomato Curry Sauce Recipe
Currywurst is one of the most famous street foods in Germany – sausage topped with a thick, slightly spicy tomato curry sauce. In Berlin and the Ruhr area people eat it after work, often quickly, standing at a small table. At home you can make a less fatty but equally satisfying version, perfect for a movie night or a get-together with friends.
This homemade currywurst captures the flavor of German street food with a rich, aromatic tomato curry sauce that’s easy to prepare in a regular kitchen. It’s hearty, comforting and perfect when you’re craving something indulgent without resorting to fast food.
Chef's tips
Choose good-quality sausages with a firm texture – they brown better and keep their shape. Let the sauce simmer long enough to develop depth of flavor, and don’t skip the final sprinkle of curry powder on top; it really lifts the aroma.
How to serve
Serve the currywurst on a warm plate with a generous amount of sauce, a side of crispy fries and a simple green salad or coleslaw. For a more authentic street-food feel, serve it in paper trays with wooden forks.
Ingredients
- sausage - 600 g
- oil - 1 tablespoon
- onion - 1 piece
- garlic - 1 clove
- tomato passata - 300 ml
- tomato paste - 1 tablespoon
- ketchup - 3 tablespoons
- vinegar - 1 tablespoon
- sugar - 1 teaspoon
- paprika - 1 teaspoon
- curry powder - 2 teaspoons
- pepper - 0.25 teaspoons
- salt - 0.5 teaspoons
Preparation
- Peel the onion and cut it into small cubes; peel the garlic and chop it very finely.
- Heat 1 tablespoon of oil in a small pan over medium heat. Add the onion and fry for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the garlic and fry for about 30 seconds, just until it softens slightly; be careful not to burn it.
- Add the curry powder and paprika, stir quickly and fry for about 30 seconds until the spices become very fragrant.
- Pour in the tomato passata, add the tomato paste, ketchup, vinegar, sugar, salt and pepper. Mix thoroughly, reduce the heat to low and simmer uncovered for 10–15 minutes until the sauce thickens slightly, stirring every few minutes so it doesn’t burn.
- Meanwhile, make shallow cuts in the sausages in several places so the skin doesn’t burst while frying.
- Heat a thin layer of oil in a second pan over medium heat. Add the sausages and fry for 8–10 minutes, turning every few minutes, until evenly browned on all sides.
- When the sauce has thickened, taste it and, if necessary, adjust the seasoning with an extra pinch of salt, sugar or vinegar so the flavor is at once slightly sweet, sour and spicy.
- Remove the fried sausages from the pan and cut them diagonally into thick slices about 1.5 cm wide.
- Spoon portions of the sauce onto plates, arrange the sausage pieces on top and sprinkle with a pinch of curry powder just before serving. Serve immediately, preferably with fries or fresh bread.
Storage
Store leftover sausage and sauce in an airtight container in the fridge for up to 2 days. Reheat gently in a pan, adding a little water if the sauce has become too thick.
