Currywurst Recipe

Ingredients

• 6sausages (Bratwurst or Hungarian)
• 30 ml (2 tablespoons)oil
• 240 ml (1 cup)tomato ketchup
• 180 ml (3/4 cup)water
• 15 ml (1 tablespoon)onion powder
• 1.25 ml (1/4 teaspoon)cayenne powder
• 30 ml (2 tablespoons)dark soy sauce or Worcestershire sauce
• 30 ml (2 tablespoons)curry powder
• 1.25 ml (1/4 teaspoon)bicarbonate of soda

Instructions

1. 1

   Score the sausages

   Cut slits into both sides of each sausage to help prevent it from bursting as it cooks.

2. 2

   Brown the sausages

   Heat the oil in a frying pan over medium heat. Fry the sausages for 3 minutes on each side, or until browned, then transfer them to a plate.

3. 3

   Start the sauce

   Using the same pan and its oil, add about three-quarters of the ketchup and the water. Stir in the bicarbonate of soda and simmer, stirring constantly, for 1 minute or until the bubbles subside.

4. 4

   Finish the sauce

   Add the remaining ketchup, then stir in the onion powder, cayenne, soy sauce and curry powder. Bring the sauce to a simmer for another 2–3 minutes. Pour it over the sausages and serve with chips or bread rolls.

What is currywurst?

Currywurst is a German street-food dish of sausage served with a tomato-based curry sauce. It is particularly associated with Berlin, where it became a familiar quick meal after the Second World War.

This version makes the sauce in the same pan used to brown the sausages, bringing together their savoury cooking oil and the ketchup’s tangy sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 103 calories, 1g protein, 12g carbs, 5g fat.

The ketchup contributes most of the carbohydrate, while the sausages and frying oil provide much of the fat; the sausages are also the main source of protein. Serve with a portion of vegetables or salad alongside chips or a roll to make the plate more balanced.

Choosing the sausages

Sausage choice: Bratwurst gives a classic mild, savoury base, while Hungarian sausage can bring a more seasoned flavour. Whichever you use, the recipe’s slits help reduce the chance of the skins splitting as they cook.

Building the sauce

Ketchup and water: Simmering most of the ketchup with water makes a looser sauce before the spices go in. The bicarbonate of soda is stirred into this mixture; keep stirring as it bubbles.

Seasoning: Curry powder provides the defining spice, while cayenne adds heat and onion powder brings savoury depth. Dark soy sauce gives a salty, rounded note; Worcestershire sauce is the stated alternative.

Getting the texture right

Sausage browning: Give the sausages 3 minutes on each side over medium heat, looking for a browned exterior. The recipe does not give a separate internal temperature, so check that the sausages are cooked through according to their packaging guidance.

Sauce finish: After the final ingredients are added, simmer for 2–3 minutes. Stir until the sauce is well combined, then spoon or pour it over the sausages.

Keeping the timing on track

Pan sequence: Brown the sausages first, then use the same pan to make the sauce while the sausages rest on a plate. This keeps the method moving and avoids needing another pan.

Bubbling stage: The first sauce simmer lasts about 1 minute, with constant stirring until the bubbles subside. Add the remaining ketchup and seasonings only after that stage.

What to serve with currywurst

Chips: Serve them alongside the sauced sausages for a filling, casual plate. Keep the sauce over the sausages or offer extra separately for dipping.

Bread rolls: A roll is another simple accompaniment and can help catch the sauce. Add a crisp salad or vegetables if you want a fresher contrast.

Recipe notes & tips

• Make shallow slits on both sides of each sausage rather than cutting deeply through it.
• Keep the heat at medium while browning so the sausages have time to colour without scorching.
• Stir constantly during the first sauce simmer, as the bicarbonate of soda makes the mixture bubble.
• Measure out the seasonings before starting the sauce so they can be added together promptly.
• Taste the sauce before serving and adjust the amount of cayenne next time if you prefer more or less heat.

Variations

• Use Bratwurst: Choose it for a mild, classic sausage base.
• Use Hungarian sausage: Swap it in for a more strongly seasoned flavour.
• Choose Worcestershire sauce: Use it instead of dark soy sauce as listed in the recipe.
• Adjust the heat: Reduce or increase the cayenne to suit your preference.
• Serve with bread: Pair the currywurst with rolls instead of chips.

Common mistakes to avoid

• Deeply cutting the sausages: Make shallow slits on both sides so they are less likely to split.
• Skipping the browning: Fry each side for 3 minutes or until browned before making the sauce.
• Leaving the first sauce simmer unattended: Stir constantly until the bubbles subside.
• Adding all the ketchup at once: Reserve about a quarter for the stage after the bicarbonate simmer.
• Boiling the finished sauce hard: Bring it to a simmer for the final 2–3 minutes instead.

How to store

Refrigerate leftover sausages and sauce in a covered container within 2 hours, and use within 3 days. Reheat until piping hot, stirring the sauce; add a small splash of water if it has thickened.

Frequently asked questions