\n
You are making Germany’s answer to the chili dog tonight: sausage seared hard, sliced into rounds, and drowned in a warm sweet-tangy curry sauce with fries alongside. This has been a staple of Berlin since the mid-1900’s and there’s no reason to change it.<\/span><\/p>\nCook Mode<\/span><\/label>Prevent your screen from going to sleep<\/span><\/p>\n\n
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Make the Curry Ketchup<\/h4>\n\n\nCombine the ketchup, passata, curry powder, sweet paprika, sugar, and vinegar in a small saucepan over medium heat. Bring to a bare simmer, reduce heat to low, and cook 15 to 20 minutes, stirring occasionally, until glossy and thick enough to coat the back of a spoon without running off. Season with salt. The sauce should taste sweet, tangy, and aromatic, never hot or spicy.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
Sear the Sausage<\/h4>\n\n\nHeat a skillet or grill pan over medium-high until a drop of water skitters across the surface. Cook the sausages 10 to 12 minutes total, turning every 2 to 3 minutes, until deeply browned on all sides and an instant-read thermometer reads 160F at the center. Do not boil the sausages first.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
\n
Slice and Sauce<\/h4>\n\n\nCut the sausages into 1\/2-inch rounds. Pile them on the plate, spoon the warm curry ketchup over the top until every round is coated but nothing is swimming, and finish with a heavy dusting of curry powder.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n
\n
\nDust the curry powder twice: once when the sauce goes on, once at the table. Curry powder loses its top notes fast in a hot sauce, so the finishing dust is where the aroma comes from.<\/li>\n Taste the sauce cool. Warm sauce reads sweeter than it is. Pull a spoonful onto a plate, let it sit two minutes, then adjust salt and vinegar.<\/li>\n Curry powder brands vary widely in heat and salt. Start at 1 teaspoon in the sauce and adjust up.<\/li>\n Skip smoked paprika and any ketchup with smoke, balsamic, or chipotle in it. Smoke does not belong in currywurst.<\/li>\n Make ahead: the curry ketchup is better on day two and keeps 5 days refrigerated or 3 months frozen. Sear the sausages fresh.<\/li>\n Serve with fries and mayo. No bun.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Calories: <\/span>622<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>27<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>45<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>20<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>2044<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>785<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>21<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>973<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\n\n
Course: <\/span>Main Course<\/span><\/p>\nCuisine: <\/span>American, german<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
Quick Summary<\/h2>\n Currywurst is mild pork sausage seared hard, sliced into rounds, and covered in a warm sweet-tangy curry ketchup you simmer for about 20 minutes. Keep the simmered sauce mild and save the real curry hit for a heavy dusting at the end, where it stays aromatic. Never boil the sausage and never reach for smoked paprika.<\/p>\n<\/div>\n
\n
\u2753 FAQs<\/h2>\n\n
Is currywurst spicy?<\/strong> <\/p>\nNo. Currywurst is aromatic and savory, built on sweet-tangy tomato and warm curry spice rather than heat. Any kick comes from the curry powder blend you pick, so choose a mild yellow one if you are feeding kids.<\/p>\n<\/p><\/div>\n
Can I use bratwurst for currywurst?<\/strong> <\/p>\nYes. Choose a fine-textured, mild pork brat and skip anything smoked or coarse ground. The fine grind is what lets the sausage slice into clean rounds instead of crumbling apart under the sauce.<\/p>\n<\/p><\/div>\n
Why is currywurst served without a bun?<\/strong> <\/p>\nBecause it is eaten with a fork or a toothpick straight out of a paper tray. Put it in a roll and the bread soaks up the curry ketchup, which is the entire point of the dish.<\/p>\n<\/p><\/div>\n
Is currywurst German or British?<\/strong> <\/p>\nGerman. It was created in Berlin in 1949, and it is still the city\u2019s defining street food, sold by the millions every year from sidewalk Imbiss stands.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"
If you\u2019ve ever tasted currywurst, you get why this recipe made it to our site. The spiced ketchup over perfectly cooked sausages and a greasy, salty pile of fries. We\u2019ve had the joy of eating a lot of food all over the world, but street food is by and far our favorite thing to experience […]<\/p>\n","protected":false},"author":1,"featured_media":7064008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97804,111228,198420,12460],"tags":[17909,225691,9936,40375,49024],"dealstore":[],"offerexpiration":[],"class_list":["post-7064007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer-recipes","category-ground-pork","category-recipes-with-pork","category-street-food","tag-curry","tag-currywurst","tag-homemade","tag-ketchup","tag-street-food"],"yoast_head":"\n
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