Currywurst
Berlin's defining street food — a steamed then fried pork sausage, sliced and smothered with a tangy ketchup-based curry sauce and dusted with curry powder. Invented in 1949 by Herta Heuwer and now served over a billion times a year in Germany.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Curry sauce: combine ketchup, passata, Worcestershire sauce, vinegar, sugar, 2 tsp curry powder, paprika and onion powder in a saucepan. Simmer over medium-low heat for 10 minutes, stirring, until slightly thickened and deep in flavour. Keep warm.
About 5 min
Heat oil in a pan over medium-high heat. Fry sausages, turning, for 6–8 minutes until the skin is golden and slightly blistered all over.
About 14 min
Slice the cooked sausages into 1.5 cm rounds on a slight diagonal.
About 14 min
Arrange the sliced sausage on a paper-lined plate. Ladle the warm curry sauce generously over the top.
About 14 min
Dust heavily with curry powder. Serve with crispy French fries (Pommes) and a small wooden fork. Classic Berlin style has no garnish — just sauce, sausage and curry powder.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 20 g
- Carbs
- 28 g
- Fat
- 26 g
- Fibre
- 2 g
- Sugar
- 18 g
- Sodium
- 1100 mg
Contains: gluten
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Recipe by Boon Tools.