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Currywurst

Serves 4 to 6 Appetizer meat, Appetizers

Currywurst

Currywurst, a staple of Berlin street food, finds its place in home kitchens where the sizzle of Bratwurst and the aroma of curry powder mingle effortlessly. Traditionally enjoyed as a quick snack or a casual meal, it's as much a part of the city's culinary landscape as its iconic landmarks. This version brings the bustling streets of Berlin into your kitchen, capturing the essence of a dish that's both straightforward and deeply satisfying.

The flavor is a bold dance of tangy tomato ketchup and aromatic curry, with a hint of sweetness from sugar and a touch of Worcestershire's umami depth. Each bite of the Bratwurst, cut into manageable pieces and smothered in this spicy sauce, should be savored with crispy fries on the side. A generous sprinkle of fine sea salt completes the experience, inviting that unapologetic second helping.

Ingredients

  • 4Bratwurst
  • 200 mltomato ketchup
  • 1 tbspcurry powder
  • 1 tspsweet paprika
  • 1 tspWorcestershire sauce
  • 1 tspsugar
  • fries — to serve
  • to tastefine sea salt

Method

  1. Begin by gathering all your ingredients and tools: 4 Bratwurst, 200 ml tomato ketchup, 1 tbsp curry powder, 1 tsp sweet paprika, 1 tsp Worcestershire sauce, 1 tsp sugar, fries, and fine sea salt. You'll need a medium saucepan, a frying pan, and a spatula. This preparation ensures a smooth cooking process, as the dish comes together quickly.
  2. In a medium saucepan, combine the tomato ketchup, curry powder, sweet paprika, Worcestershire sauce, and sugar. Stir thoroughly to blend the spices evenly into the ketchup. Place the saucepan over low heat and gently warm the mixture, stirring occasionally. The sauce is ready when it becomes fragrant and slightly thickened, with a deep red color.
  3. While the sauce is warming, heat a frying pan over medium heat. Add a small amount of butter or clarified butter to the pan, just enough to coat the bottom. Once the butter is melted and begins to foam, add the Bratwurst. Cook the sausages, turning occasionally, until they are browned on all sides and cooked through. This should result in a crispy exterior and juicy interior.
  4. Once the Bratwurst are cooked, remove them from the pan and let them rest for a minute on a cutting board. Slice the sausages into bite-sized pieces, typically about 1 to 2 cm thick. This allows the sauce to coat each piece thoroughly.
  5. Transfer the sliced Bratwurst to the saucepan with the warm curry sauce. Stir gently to ensure each piece is well-coated with the sauce. Allow the sausages to simmer in the sauce for a minute or two, which helps the flavors meld together.
  6. Prepare the fries according to your preferred method, whether oven-baked or fried, ensuring they are hot and crispy. Season them with fine sea salt to taste.
  7. Serve the Currywurst immediately, placing the sauced Bratwurst pieces on a plate alongside the hot fries. Optionally, add more curry powder or salt to taste. Enjoy this classic Berlin dish with a side of bread or Brezeln if desired.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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