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Street Food

Currywurst

The Quirky Foodster Team

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Ingredients

  • 4 pork bratwurst or Bockwurst sausages
  • 200 ml (3/4 cup) ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tsp curry powder, plus extra for dusting
  • 1 tbsp vegetable oil
  • 1 tbsp sugar (optional, to taste)
  • Pommes frites (French fries), to serve
  • 1 crusty bread roll (optional, to serve alongside)

Method

  1. Grill or pan-fry the sausages over medium heat for 10-12 minutes, turning occasionally, until browned and cooked through.
  2. Meanwhile, combine the ketchup, Worcestershire sauce, curry powder and sugar (if using) in a small saucepan and warm gently for 5 minutes, stirring.
  3. Slice the cooked sausages into bite-sized rounds.
  4. Arrange on a plate, spoon the curry ketchup sauce generously over the top, and dust with an extra pinch of curry powder.
  5. Serve immediately with a side of fries or a bread roll.

Introduction: Invented in post-war Berlin in 1949 when a food stall owner mixed ketchup with curry powder and Worcestershire sauce over grilled sausage, Currywurst has since become one of Germany's defining street foods, with dedicated stands (Buden) in nearly every city.

Cultural Background: Invented in post-war Berlin in 1949 when a food stall owner mixed ketchup with curry powder and Worcestershire sauce over grilled sausage, Currywurst has since become one of Germany's defining street foods, with dedicated stands (Buden) in nearly every city.

Tips: Warming the sauce briefly (rather than serving it cold) helps the spices bloom and deepens the flavour.

Variations: Berlin-style Currywurst typically leaves the sausage skin on; Ruhr-region versions sometimes remove it before slicing.

Storage: The curry sauce keeps up to 5 days refrigerated in a sealed jar; sausages are best cooked fresh.

Reheating: Reheat sliced sausage in a hot pan for 2-3 minutes and gently warm the sauce before combining.

Nutrition: Approx. 520 kcal, 20g protein, 32g fat, 38g carbohydrate per serving (with fries).

FAQs:

Q: Who invented Currywurst?

A: It is widely credited to Herta Heuwer, a Berlin food stall owner, in 1949.

Q: Can I make the sauce less sweet?

A: Yes, reduce or omit the added sugar and use a lower-sugar ketchup base.

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