Currywurst (German Sausage with Curry Tomato Sauce)

A recipe for Currywurst (German Sausage with Curry Tomato Sauce)! Grilled Bratwurst slices are served in a spiced curry ketchup alongside rolls or fries.

Currywurst has long been one of my favorites. It would often be the first thing I enjoyed at a snack stand when visiting family in Germany or a go-to for a quick meal at a stall during the Christmas Market season.

Created in Berlin in 1949 by Herta Heuwer, this delicious street food pairs pieces of grilled or pan-fried Bratwurst with a spiced ketchup or tomato-based sauce. There was even a museum in the city with a focus on the iconic food- the Deutsches Currywurst Museum, but it closed in 2018.

While learning how to make Currywurst at home, I came across recipes with ingredients and ratios that vary wildly. Some have a very short ingredient list with simply spices added to ketchup, while others lean towards more complicated with an abundance of contrasting flavors.

I am sharing a recipe for the version I developed and adjusted over the years to get as close as possible to those flavors I miss so much.

Notable Ingredients

The onion and the diced tomatoes will create a thicker sauce. If too thick for blending, add a splash or two more of water. The seasonings may need to be adjusted. Some recipes use vegetable or chicken broth to thin the sauce.

If you want a thinner, more smooth sauce, swap the canned diced tomatoes for tomato puree and the onion for 1 teaspoon onion powder.

I generally add a splash of apple cider vinegar, but occasionally use other varieties such as white wine or red wine vinegar depending on what I have on hand. I have also seen some recipes use balsamic vinegar or even orange juice in place of the vinegar.

Sometimes, I swap the onion for a couple of shallots.

Curry Powder

The exact amount of heat may vary based on the type of curry powder you use.

German curry powder is generally mild and slightly sweet with an aromatic blend of spices.

During my latest visit to Frankfurt, I picked up a jar of DelikatHessen Curry Worscht Gewürz at the Hessen Shop in the Kleinmarkthalle. It had a blend of raw sugar, salt, hot paprika, coriander, turmeric, ginger, pepper, cumin, orange, cinnamon, chili, and lemon.

If you want a bit more heat, add a large pinch or two of ground cayenne pepper or use a hot paprika powder.

Currywurst Serving Ideas

Currywurst is delicious on its own with a sprinkling of additional curry powder or alongside Brötchen (crispy bread rolls) or fries. Sometimes, I have the fries topped with mayonnaise.

For a quick meal, I like to use pre-cooked Bratwurst and pan-fry the sausages in a thin layer of oil on the stove until golden and crisp on each side. They can also be grilled.

If avoiding pork, you can use Rindswurst, a specialty of Frankfurt made with beef and spiced with white pepper and paprika, or use another favorite type of beef sausage.

For a vegan version, go with a favorite vegan sausage, use a vegan-friendly brown sugar, and swap the Worcestershire sauce for soy sauce.

Either serve the Bratwurst whole or slice into bite-size pieces before covering with the spiced ketchup.

A Few Currywurst Tips

The ratio of spices in this recipe are mostly guidelines. Adjust to taste.

Remember to remove the cinnamon stick before using the immersion blender.

The curry ketchup can be prepared ahead of time and stored in an airtight container in the refrigerator for up to a week. The flavors are even better the next day. Gently reheat in a small saucepan before serving with the Bratwurst.

Looking for more German recipes?

Try my:

• Dampfnudeln (German Steamed Dumplings)
• Flädlesuppe (German Crepe Soup)
• Eiskaffee (German Coffee with Ice Cream)

This recipe was originally posted in December 2012 and updated in March 2025.

Currywurst (Bratwurst with a Curry Tomato Sauce) Recipe

Adapted from Thomas Sixt

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5 from 1 vote

Currywurst (German Sausage with Curry Tomato Sauce)

A recipe for Currywurst (German Sausage with Curry Tomato Sauce)! Grilled Bratwurst slices are served in a spiced curry ketchup alongside rolls or fries.

Course Main

Cuisine German

Keyword bratwurst, curry, German, Germany, meat, sausage

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Ingredients

• 1 tablespoon (15 milliliters) vegetable oil
• 1 small onion peeled and finely chopped, about 1/3 cup, or 1 teaspoon onion powder
• 1 clove garlic peeled and minced
• 2 tablespoons (30 milliliters) tomato paste
• 14.5 ounce (411 gram) can diced tomatoes or tomato puree
• 1/4 teaspoon baking soda
• 2 tablespoons (30 milliliters) water or vegetable/chicken broth
• 1 1/2 tablespoons curry powder plus more for sprinkling over the top
• 1 tablespoon light brown sugar
• 1/2 tablespoon apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small cinnamon stick

For serving:

• 4-6 Bratwurst cooked
• Fries or Brötchen for serving

Instructions

• In a medium saucepan, heat the oil over medium low heat.
• Once heated, add the chopped onion and cook, stirring often, until softened and starting to turn golden around the edges.
• Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
• Stir in the tomato paste and cook just until heated through.
• Add the diced tomatoes and stir well to combine.
• Once heated, stir in the baking soda and continue to stir while the mixture foams.
• Once the bubbling decreases, add the water, curry powder, brown sugar, vinegar, Worcestershire sauce, paprika, salt, and black pepper, then stir to evenly combine.
• Add the cinnamon stick and simmer, stirring occasionally, for about 10 minutes to allow the flavors to blend.
• Remove from heat, discard the cinnamon stick, and use an immersion blender to puree the sauce until smooth or carefully transfer to a stand mixer and blend until smooth.
• If too thick to blend or if you want a thinner sauce, add a splash or so more of water and blend again.

While the sauce is simmering, prepare the Bratwurst:

• Cut small slits across the cooked Bratwurst about 1/2 inch (1.25 centimeters) apart.
• Place a pan over medium heat and drizzle with a thin layer of vegetable oil. Add the Bratwurst and cook until deeply golden and crisp on each side.
• Serve the Bratwurst whole or cut down the slits to make individual pieces.
• Top the Bratwurst slices with the warm curry tomato sauce, sprinkle with more curry powder, and serve immediately with fries or Brötchen.