Invented in Berlin in 1949 by Herta Heuwer, who mixed ketchup with curry powder obtained from British soldiers, creating one of Germany's most iconic street food dishes.
International
Currywurst
Original Berlin Currywurst: sausage with homemade curry sauce, quick and authentic recipe.
- Germany
- street food
- Light
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 390 kcal
- Protein 16 g
- Carbohydrates 18 g
- Fat 28 g
Story behind the dish
Preparation
Currywurst is a preparation from Germany with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 bratwurst sausages.
- Have ready: 200 g of ketchup.
- Have ready: 2 teaspoons curry powder.
- Have ready: 1 teaspoon of sweet paprika.
- Have ready: 1 tablespoon Worcestershire sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Fry or grill the sausages until golden brown on all sides.
Fry or grill the sausages until golden brown on all sides. Don't overcrowd the pan: the oil should be hot but not smoking. Watch the exact point indicated; An extra minute can alter the result. Don't overcrowd the pan: the oil should be hot but not smoking. Watch the exact point indicated; An extra minute can alter the result.
Don't overcrowd the pan: the oil should be hot but not smoking.
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While
Meanwhile, heat the ketchup with the curry powder, paprika and Worcestershire sauce over low heat for 5 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut the sausages into slices
Cut the sausages into slices. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Napa the slices with hot curry sauce
Cover the slices with the hot curry sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle a little more curry powder on top
Sprinkle a little more curry powder on top. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with chips or bread
Serve with chips or bread. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Do not let the sauce boil, just allow the flavors to integrate over low heat.
- Use quality bratwurst, it is the basis of the final flavor.
Variations
- Currywurst without skin (sausage without casing, typical of Berlin)
- Version with homemade tomato sauce
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