Currywurst is one of the most well-known German foods, right up there with schnitzel, spätzle, and sauerkraut. The origin of this bratwurst covered with tomato sauce or ketchup, spiced with curry powder and paprika, is believed to be in Berlin by Herta Heuwer in 1949. It continues to be popular in Schnellimbiss (food stands) throughout Germany and even has a museum, the Deutsches Currywurst Museum in Berlin.
I took the above photos of currywurst on my honeymoon. The first photo was taken at the SonnAlpin Glacier Restaurant 8,530 feet above sea level. The restaurant is 1,878 feet from the peak of the Zugspitze, the tallest mountain in Germany. The photos below were from the mountain. The views alone were breathtaking. On sunny days (we got lucky and had one really sunny day the whole week), you can see 4 countries from the peak- Germany, Austria, Italy, and Switzerland. We had such an amazing time. I can’t wait to take Evan someday. Maybe, we will go skiing next time. Those birds on the side of the building are Alpine Choughs, a type of crow. They were not afraid of people at all and had no issues with swooping down on your meal as you were eating. It was a little chilly that day (March). By the time we walked to our seat outside, the foam in Chad’s beer had frozen. The second photo above was from our last meal in Germany before heading home, Currywurst in the München Train Station.
If you want a thinner sauce, pulse it in a blender after cooking until smooth.
Currywurst (Bratwurst with a Curry Tomato Sauce)
Adapted from Saveur
- 2 tablespoons canola or sunflower oil
- 1 medium onion peeled and finely chopped
- 2 1/2 tablespoons curry powder
- 2 tablespoons paprika
- 2 cups tomato sauce
- 1/4 cup granulated sugar
- 1/4 cup red wine vinegar
- salt to taste
- 8 Bratwurst cooked and sliced
- In a large saucepan, heat oil over medium heat. Once thoroughly heated, fry onions until soft, 8-10 minutes. Stir in curry powder and paprika. Fry until fragrant, about 1 minute. Add tomato sauce, sugar to taste, red wine vinegar, and salt.
- Increase to high heat. Once boiling, decrease to medium low heat and simmer. Stir occasionally and continue to simmer for 25 minutes, until thickened.
- Serve hot over cooked Bratwurst with Brötchen (roll) or Pommes Frites (french fries).