Currywurst + Curry Ketchup Recipe

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A famous German dish that you can easily prepare at home. Currywurst with homemade Curry Ketchup is great for snack, appetizer, or even as a meal on its own — with a glass of beer, of course! 😉

Overhead shot of a serving of currywurst, with a glass of beer on the side.

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What is currywurst?

Arguably the most popular street food in Germany, currywurst was invented in Berlin but is now found in (almost) all major German cities.

Although you might find some minute differences depending on which city you buy it from, currywurst will always have the following:

fried or grilled pork sausage (bratwurst, weisswurst, bockwurst, etc.)
dusted with curry powder
currywurst sauce or curry ketchup
fries or German bread rolls (brötchen)

If you hear that there is no specific traditional recipe for making currywurst sauce — that is absolutely true.

But that also means it’s great to make your own curry ketchup so you can adjust the seasoning and spices as per your preference.

So, here is my take on it (as I remember it when we lived in Germany) — a blend of sweet, tangy, and spice that I hope you will like as well!

IF YOU WANT MORE CLASSIC GERMAN RECIPES, THEN YOU WILL LIKE THESE POSTS!

Ingredients

Olive oil – extra virgin olive oil, if possible.

Onion – chopped finely.

Brown sugar – any type of brown sugar will work well with this curry ketchup recipe.

Cinnamon powder – use whatever brand you have on hand.

Curry powder – it should be mild curry powder.

Dried red chili pepper – for providing the ‘heat’ in the currywurst sauce.

Tomato paste – just use your favorite brand.

Pineapple juice – provides a sweet and slightly tangy flavor.

Vinegar – white wine vinegar.

Crushed tomatoes – canned crushed tomatoes.

Salt – use what you have available.

Bratwurst – as you can see in the ingredient image above, I used pre-cooked bratwurst for this recipe.

If you are using fresh bratwurst, then take a quick look at How to Cook Bratwurst to prepare them properly for currywurst.

A closer shot of homemade curry ketchup, highlighting the texture of the sauce.

Preparation

Start preparing your currywurst sauce by heating two tablespoons of olive oil on a medium-sized saucepan over medium-high heat.

Once the oil is ready, add the chopped onions (photo 1).

First part of a collage of images showing the step by step process of preparing curry ketchup at home.

Cook until they turn soft, then add the brown sugar, cinnamon powder, curry powder, salt, dried chili pepper, and tomato paste (photo 2).

Adjust the heat to medium-low and cook everything for about three to five minutes, stirring often.

Pour pineapple juice and vinegar (photo 3).

Mix and cook for about two minutes.

Second part of a collage showing the process of making currywurst sauce.

Add the crushed tomatoes (photo 4).

Turn the heat up to medium and cover the saucepan with a lid.

Bring to a boil, then adjust heat to medium-low and simmer for forty to forty-five minutes.

Taste and adjust the seasoning, mix, then remove your currywurst ketchup from the heat.

Use an immersion blender to blitz the sauce (photo 5).

Last part of a collage showing the process of preparing currywurst at home.

Set your curry ketchup aside to cool.

Pour the remaining olive oil into a skillet over medium-high heat.

Once the oil is ready, fry the bratwurst, turning on all sides, to make sure they’re evenly golden (photo 6).

Slice the fried bratwurst into small rounds (no more than 1-inch thick), then serve with the cooled curry ketchup.

Sprinkle with more curry powder and enjoy!

A closer shot of a serving of currywurst, highlighting the sprinkle of curry and dollop of curry ketchup.

Helpful tips

Make sure you don’t rush the cooking of the spices and tomato paste.

It’s crucial to ensure that all their flavors come out before adding the rest of the ingredients for the currywurst ketchup.

A stand blender or a food processor will work as well if you do not have an immersion blender.

Do not forget to taste and adjust the seasoning (if needed) of your curry ketchup before and after using the immersion blender.

If you are using fresh bratwurst, refer to How to Cook Bratwurst to ensure that they are cooked properly for currywurst.

An overhead shot of currywurst sauce, with an onion and bits of dried chili on the background.

Recipe variation

Ketchup. You can use regular ketchup instead of crushed tomatoes and tomato paste.

While it will undoubtedly be quicker to cook, you would have to adjust the amount of the seasoning and spices since ketchup is already flavored on its own.

Orange juice. I use it interchangeably with pineapple juice, depending on which one I have on hand.

Chili flakes. It is an excellent alternative to dried chili. Start with a dash and adjust as per your preference as you keep tasting the simmering curry ketchup.

A closer shot of a slice of bratwurst coated with curry ketchup.

FAQ

How long can I store this?

Two weeks — I have never kept it longer than that.

I always transfer it in a tightly closed container first, then place it in the refrigerator for storing.

See how easy it is to prepare currywurst with homemade curry ketchup? Give it a try one of these days!