Currywurst

Currywurst

Berlin's definitive street food: a juicy pork bratwurst, sliced and drenched in a warm curry-ketchup sauce, then dusted with curry powder and served with fries or a crusty roll.

Prep

10 min

Cook

20 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •4 pieces pork bratwurst, about 150 g / 5 oz each; traditionally a coarse-ground pork sausage without cheese or herbs
• •200 g (7 oz) ketchup, German-style tomato ketchup if available
• •100 ml (scant ½ cup) water
• •1 tbsp mild curry powder, divided: half for the sauce, half for dusting
• •1 tsp hot curry powder or cayenne, adjust to taste
• •1 tsp sweet paprika
• •1 tsp smoked paprika, optional, gives a deeper flavor
• •1 tbsp neutral oil, for frying the sausages
• •800 g (about 1¾ lb) potatoes, peeled and cut into fries, or 600 g / 21 oz frozen fries
• •1 pinch salt, to taste
• •4 pieces small crusty rolls (Brötchen), optional, for serving

Steps

1. 1 If using fresh potatoes, toss the cut fries with a little oil and salt, then bake at 220°C / 425°F for 25–30 minutes until golden and crisp, turning halfway. If using frozen fries, cook according to package directions.
2. 2 While the fries cook, make the curry-ketchup sauce: combine the ketchup, water, half of the mild curry powder (about 1½ tsp), the hot curry powder or cayenne, sweet paprika and smoked paprika in a small saucepan. Whisk together and bring to a gentle simmer over medium-low heat. Simmer for 5–6 minutes, stirring often, until thickened enough to coat the back of a spoon. Keep warm.
3. 3 Pat the sausages dry with paper towels. Heat the oil in a skillet over medium heat. Add the sausages and fry, turning frequently, for 10–12 minutes until evenly browned and the juices run clear when pierced. The internal temperature should reach 74°C / 165°F on an instant-read thermometer.
4. 4 Remove the sausages from the pan and let them rest for 1 minute. Slice each sausage diagonally into 1 cm (½-inch) pieces, cutting almost through but leaving the slices attached so the sausage holds its shape on the plate.
5. 5 Arrange the sliced sausages on plates or in paper trays. Spoon the warm curry-ketchup sauce generously over the top so the slices are well coated.
6. 6 Dust liberally with the remaining mild curry powder, working from a height so it falls evenly across the sauce.
7. 7 Serve immediately with the fries and, if using, a small crusty roll on the side for mopping up the sauce.