Currywurst is widely considered to be the ultimate German street food. The lovers of this dish are ardent about what should and should not go into the perfect currywurst sauce. This has made the recipe a tough nut for me to crack.
In hunting across the internet on both English and German sites, I’ve found recipes that use cola, orange juice, apple sauce, apricot jam, plum juice and lime juice. I got the feeling it would take months to try all these versions. Some folks say there should definitely be fried onions in the recipe, others say definitely not. Others say that ketchup is the best base, while others basically state that’s an offense to the dish.
The one thing everyone can agree on is that there is no “official” currywurst recipe. That’s something, at least.
Another thing I can say about currywurst is that I’ve never seen anyone in Germany make currywurst from scratch at home. Sure, they love making their own jams, wine, juice and pickling veggies but it must be easier to just run to the local Imbiss for some currywurst. Truth be told, if I had a local source, I probably wouldn’t make it at home either.
– Jump to the Currywurst Recipe –
Currywurst History
Legend has it that creator of currywurst was the saavy housewife, Herta Heuwer, from the Charlottenburg district of Berlin. In 1949, she apparently traded spirits for ketchup (some sources say Worcestershire sauce) and curry powder with British soldiers stationed there after the war. I’m guessing that she experimented with these ingredients and other spices until she found something she liked. The currywurst sauce is much more than just ketchup and curry powder. Either way, the resulting sauce was poured over grilled pork sausages. Ta-da! Currywurst was born.
She began selling it as a low cost street snack and it didn’t not take long for it to become a success. I’m guessing folks loved the exotic flavour (for that time period, at least). It was particularly loved by the construction workers that were rebuilding the city because it was an inexpensive protein laden meal.
There’s some information out there that says currywurst was created in Hamburg as early as 1947 in Hamburg by Lena Brücker. Whoever invented it, I would say that Frau Heuwer seems to be the one that made it popular.
For Herta Heuwer’s 100th birthday on June 30th, 2013, Google celebrated by making this little Google Doodle. Pretty neat, huh?
My Experiments
The several recipes that I did try all ended up being too sweet for our tastes. I did read that traditional Berlin currywurst is supposed to be like that but I really can’t verify that. It’s been 15 years since I had some in the beautiful German capital.
The currywurst I’ve had in in more recent years in Bavaria are much more like the sauce you get when you make a Knorr Fix or Maggi Fix & Frisch packet versions. I usually bring several back home with me because they’re so cheap and so good.
I really thought that with my curry ketchup success I’d be able to easily translate that into an easy currywurst sauce but that hasn’t been the case. Why? Well, because I was determined to use canned tomato sauce instead of ketchup. However, even though I’m sure I’ll be ruffling someone’s feathers, I’m going to revert back to the simplicity of using tomato ketchup as a base. From there I’ll continue to try and crack this nut. I know that ketchup wasn’t easy to get after the war, so I’m sure the recipe changed to use tomato sauce, paste or canned tomatoes.
Right now, I’ve got a recipe we really enjoy. Ultimately, that’s what really matters, right?
So, let’s get cracking on the currywurst!
Homemade Currywurst
Ingredients:
- Bratwursts
- 1 cup of Tomato Ketchup
- 1/4 teaspoon of Baking Soda (sounds weird but trust me)
- 4 – 5 teaspoons of Mild Curry Powder
- 2 teaspoons of Smoked Paprika
- 1 teaspoon of Onion Powder
- 1/8 – 1/4 teaspoons of Cayenne Pepper
Liquids:
- 2 teaspoons of Worcestershire Sauce
- 4 tablespoons of Beef Broth
- 2 (or more) tablespoons of Water
Variations:
– You can easily sub the beef broth for veggie broth and use vegan Worcestershire sauce to make this a vegetarian dish. While I haven’t tried it yet, I really feel like this sauce would go great on vegetarian sausages too.
– I use a full 5 teaspoons of curry powder because I feel that gives it the best flavour. Using 4 is tasty too, though.
– Feel free to omit the cayenne pepper completely if you don’t like a lot of spice. 1/4 definitely gives it a solid kick. Mild curry powder already has a minor, teeny kick on its own.
– If you can’t get or don’t want to invest in smoked paprika, I’m thinking that using liquid smoke and sweet paprika would work. I specifically used smoked paprika for that smokiness. I wouldn’t be surprised if once you start using this spice, you’ll always want it on hand. It’s expensive, if you don’t nab when it’s on sale, but it’s really wonderful.
– If you don’t have any (or want any) paprika, this recipe should still work without it.
Put one cup of ketchup into a small saucepan on medium low heat. We want to warm up the ketchup for a few minutes for our next step.
When it’s nice and warm, drop in the 1/4 teaspoon of baking soda. Yes, you heard me right – NaHCO3. What the heck, right?
Well, what I was looking for was a smoothness in the flavour that wasn’t coming about with all the acid in the ketchup and Worcestershire sauce (or any vinegar I tried). The acid bite just kept bothering me. I finally decided to neutralize it with the baking soda and found 1/4 is the perfect amount. We’re doing this before we add the acid from the Worcestershire sauce so that we’re not totally without acidity.
This is really important – once you drop in the baking soda and start stirring, it’s going to start to foam. You’ll need to stir continuously until the foaming subsides.
The ketchup should look almost exactly like normal ketchup again once you’re done. It will just taste a little different.
Reduce heat down to low. Add all the wonderfully aromatic spices and give it a nice stir.
Add the liquids, combine thoroughly and it should look something like this. Simmer on the stove for 5 – 10 minutes.
The currywurst sauce that you get at an Imbiss will be a lot more liquid. I liked the flavour and consistency of this, so I went with it.
Next up is the bratwurst. This recipe makes a lot of sauce, so pan fry up (or grill) as many bratwurst as you want for your meal.
I love using the raw bratwurst we get from our local German Deli – Liebchen’s Delicatessen. The brats are made by locally by Bavarian Meats and they’re delicious! However, we also tested out Johnsonville’s Smoked Brats and they taste great with it too.
(Hrm, I’m thinking I need to maybe write a post about pan frying up raw brats…)
Okay, so once the brats are fried, slice ’em up and smother in currywurst sauce. Serve with a crusty roll or bread to mop up any extra sauce on the plate. Also, fries. Both potato and sweet potato fries taste great with this.
Leftover sauce keeps well for several days in the fridge. I know because I have about 7 variations waiting to be eating in my fridge right now. So much sauce!
Want to come over to help us finish it up? Pretty please with curry on top?
Well, there you have it! A quick and delicious homemade currywurst brimming with curry goodness.
One thing to note is that currywurst is ALWAYS served with a sprinkling of curry powder on top. I just somehow completely spaced on that when taking this pictures. Do not do like me. Dress yours up with curry powder it deserves.
Real quick:
I just need to say this – If you ever find yourself in Germany, please spare yourself the trip to the American fast food joints. Yes, it’s easy to find McDonald’s, Burger King and even Taco Bell or KFC sometimes. Yes, they usually have something on the menu you won’t find in North America, like beer at McDonald’s, which can be kind of fun to see.
However, do yourself the supreme favour of trying out street food vendors that serve sausages, currywurst, döner kebabs and a host of other delights. Some places might look like a hole in the wall but I’m willing to bet their food is still excellent. Or, just go by the telltale sign – if there’s a queue for the food, it’ll be worth it.
You’ll be one step closer to getting a more authentic or culturally immersive experience.
If you have favourite place to eat currywurst, I’d love to hear about it!
As always,
Alles Liebe,
Diony
Homemade Currywurst
Ingredients
- Bratwursts
- 1 cup of Tomato Ketchup
- 1/4 teaspoon of Baking Soda sounds weird but trust me
- 4 – 5 teaspoons of Mild Curry Powder
- 2 teaspoons of Smoked Paprika
- 1 teaspoon of Onion Powder
- 1/8 – 1/4 teaspoons of Cayenne Pepper
Liquids
- 2 teaspoons of Worcestershire Sauce
- 4 tablespoons of Beef Broth
- 2 or more tablespoons of Water
Instructions
-
Put 1 cup of tomato ketchup in a small saucepan and heat on medium low. When ketchup is warmed through, add baking soda and stir continuously until foaming subsides. Ketchup should look normal again.
-
Reduce heat to low. Add remaining ingredients, through to water and stir until combines. Let it simmer on the stow for 5 - 10 minutes to meld flavours.
-
Serve warm over sliced bratwurst with crusty bread or fries as a side.
Recipe Notes
– You can easily sub the beef broth for veggie broth to make this a vegetarian dish.
– Feel free to omit the cayenne pepper completely if you don’t like a lot of spice.
– If you don't have smoked paprika, using liquid smoke and sweet paprika should work.
– If you don’t have any (or want any) paprika, this recipe should still work without it.
Hi Diony,
We made your CurryWorst recipie for supper this evening and really enjoyed it! I cooked the saussages in an iron skillet on the bbq as per your pan frying saussages recipie. They turned out great! Indoors, my wife cooked the sause and some dijon mustard potatoes and veg that we thought would go well with the C/W and indeed it all did go very well together. (Food porn photos available if there is interest.)
Neither of our familes derrive from Germany but I found mention of Curry Wurst while following the moto travelogue at http://advrider.com/index.php?threads/quit-our-jobs-sold-our-home-gone-riding.813572/page-155. I immediately texted my son who had done a tour of europe as a young adult and asked if he had enjoyed this delecacy in a beer hall in Berlin or Munich?. Apparently he hadn’t but a quick google search later we had your recipe inhand. He is apparently doing the same meal tonight at his home in Calgary.
We are already discussing serving your version of C/W at our upcoming Thanksgiving family gathering this year.
Cheers & thanks,
Brain & Laura H..
Uxbridge Ontario.
Hi Brian and Laura,
Thank you so very much for the wonderful comment about my Currywurst. I absolutely loved hearing about how you and your family found my recipe and went about trying it out. So happy you’re enjoying it and that it worked out! It’s confirmation for me that I didn’t make it too complicated.
Yes, please share some food porn photos. It’s definitely of interest to me and I bet other folks would love to see it too. If you end up using it at Thanksgiving, feel free to share some photos of that too! Now you’re giving me ideas of putting together a German style Thanksgiving menu. 😉
All the best,
Diony
Jack & Emilie
Bradenton Florida
Emilie made this for supper tonight she used W & E white brats and did buttered noodles as a side dish
First time not last time
This recipe brought me back to Kaiserslautern Germany when I was in the Army, the only difference is it was a bit sweeter which an extra 1/4 cup of ketchup fixed that. . I always remember getting the curry wurst with a brotchen and pommesfrites. This recipe is a keeper .Thanks for bringing back the memories.
Hallo Bob,
Thank you so much for the wonderful comment! I’m so glad that this recipe brought back memories of Germany for you. That’s exactly what I was hoping it would do for folks. 🙂 Great idea with the extra ketchup to sweeten up the recipe.
Alles Liebe,
Diony
Guten Tag Diony,
I had currywurst for the first time when visiting Berlin this summer. I’ve been thinking about this dish since I got home and found your website via a google search. I have to say that this as good as I remember from my trip. Everybody in my family loved it including my wife who doesn’t like curry.
Thank you so much!
Hallo Kurt,
You’re very welcome! Thank you so much for dropping by to let me know that the recipe worked out for you and your family. I so appreciate hearing about that. Hope you had a wonderful time in Berlin this summer!
I made this for dinner tonight using brats from our local meat place. It was delicious! There’s lots of leftover curry sauce to use on our burgers later in the week.
Thanks so much for letting me know, Crystal! We like to use the extra sauce for burgers too. Oh, and on our fries. 🙂
Hi!
My name is Jürgen. I am German, but l live in Taiwan. The only thing l miss here is a good Currywurst. Well, even in Germany you’ll find a lot of Imbiss with different kind of Currywurst. The best l know is made in Freiburg (Black Forest) @ Mensa ll. They even have different level of spicy. However, l am going to try your version. I can’t wait to taste. I hope l can all the ingrediences here in Taipei.
Hallo Jürgen!
Thanks so much for dropping by to comment. I hope you can find all the ingredients in Taipei so you can try my version out. If you do, come back to let me know what you think! I’ve always wanted to visit Freiburg, so when we do, we’ll have get to sample the currywurst at Mensa II.
Can’t wait to try this recipe! I was born in Germany, then returned there as an Air Force brat. I then went back when I was in the service. Currywurst was my favorite at the Schnel Imbis’. Never could replicate it. My thanks, Chuck
Awesome! Thanks for the comment, Chuck, and you’re very welcome. Would love to know what you think when you make it!
Hello!
We had bought some sausages and didn’t know what to do with them (imagined sausage on a naked plate would be depressing). We are not great cooks
Got recommended to make currywurst and it looked interesting! Found this post while frantically looking for ideas on phone at grocery!
Bought ingredients and had some people over for dinner. It was a great success!!!
One person thought, instead of onion powder, one could have real onion in it. Put some thin onion in pan and carmelize, and puree it, and have that instead of powder. but we didn’t try it, we are terrible cooks. Usually making hamburger helpers! Wouldn’t know how to do that anyway
Anyway, again everyone enjoyed it.
Doubled the recipe so hope that does not change how it tastes (was worried would doubling the baking soda would change anything, but I am a novice ((or worse)) cook). Thank you so much for posting this recipe!
Hi there, Gunnarr!
Hah, I’ve done that very thing while standing in the grocery store – that last minute scrounging for a recipe. Glad you landed on mine and tried it out. Even more glad to hear that it worked out for a self proclaimed novice cook because I really want my recipes to be accessible to all levels of cooking!
Sounds to me like you did a fantastic job. As you found out, the recipe doubles well and it should have tasted exactly the same.
The one person the mentioned using real onions is absolutely right. You could totally use saute some onion in a pan until they get soft and start turning light brown before adding all the other ingredients. I would then puree everything together in a blender while it’s still warm. I had to look it up again but 1 teaspoon of onion powder equates to 1/3 cup of chopped onion. Since you’d be pureeing, I wouldn’t worry too much about getting it chopped small or anything like that.
When I first started researching the recipe I did actually use real onion. I didn’t like the onion chunks in the sauce and thought the pureeing would be too fussy for folks, so I went with onion powder. I already felt like I was making folks do extra work with the baking soda, even if it’s totally necessary for the taste. 😉 Maybe I’ll make an adjustment to the recipe and add in a real onion variation.
Thanks for stopping by with the comment and for the inspiration!
;Thanks for this recipe. it was wonderful and super easy. Suddenly I was transported to the deck at Hoch Joch in Schruns Austria. added homemade pomme frit. I did cut it in half as there are only two of us. now i need to find a good bratwurst to use instead of the johnsonville. they were good but i would like less processed.
Oooh, homemade pommes! They must have been delicious. I’m so glad to hear you liked the recipe and it reminded you of Austria. That’s the perfect kind of compliment to me.
Thank you for this recipe! It’s perfect! We love German cuisine and travel often to Germany. Unfortunately, the current situation prevents us from travelling. Very pleased to have found your recipe. Many thanks!
In Germany their ketchup is made sweet. Add curry powder to even out….and I suppose a little Worcestershire would not hurt…..I have experienced that is the best street food with fries…..An you want the sauce on them as well.
It is the best street food, isn’t it? And you absolutely want the currywurst sauce on fries as well. Couldn’t agree more! The street food currywurst I’ve experienced in Franconia is a little more than just ketchup and curry powder to my tastebuds. Unless, of course, the curry powder they’re using is very different from the ones I’ve used before. That’s currently entirely possible! But, I also know that there are many slight regional varieties of this sauce but the two constants are definitely ketchup and curry powder.
Hi Diony, so having spent most of my teenage years (6) as an army brat in the Black Forest, the currywurst there is almost to die for. With that being said as an adult I am now continuing my love of cooking and adding currywurst to my menu for our local market people to enjoy. I have tried several recipes and have had taste test contests, and well Diony, your recipe wins in my opinion hands down. Thank you so much for bringing back so many delicious memories from my youth so I can proudly serve a dish worthy of my standards.
You’re very welcome, Angela. Thank you so much for stopping by with your compliment. Really. It means a lot to me to know that other people think the flavours of my currywurst recipe are up to par with what they’ve experienced in Germany. Would love to know where you’re serving it!
Exchanging beef broth for vegetable broth isn’t going to make this vegetarian. Worcestershire said car isn’t vegetarian and the bratwurst is you know…meat!
You’re right. You would need vegan Worcestershire sauce and the vegetable broth served over vegetarian or vegan “sausages” to make this vegetarian. I was originally thinking that a vegetarian minded person would know that. However, it makes little sense for me to point out two and not all three. Thanks for catching that!
Holy moley!!! I’ve been trying to recreate currywurst recipes 4 year this is def the closest we have. come to the “real” taste! Amazing thanks so so much 🙂
Thanks for the awesome compliment, Kristine! And, you’re very welcome. 🙂
Dear Diony,
I was born in the rural Main-Franken area, west of Bamberg. I remember currywurst vividly from my childhood. I’ve since lived most of my life in U.S., though have travelled back recently. The best currywurst, though you can find it at nearly any Imbiss, I had was at the Schiessehaus, (Shooting house), in the woods of Schweinfurt. The sausage is thick and long, cross slashed and grilled until crispy on the skin. Loaded with curry sauce, sprinkled with curry powder, served with frites and a roll. For anyone in the Wurzburg/Schweinfurt area, the Schiessehaus is a popular, picturesque destination with a large menu and excellent prices. I wish I could post my picture of the currywurst; it is that good! I’ve missed it so much, and now that we’re celebrating Father’s Day shortly, I plan to make your recipe. Thankfully, we have a butcher nearby and won’t have to suffer the Johnsonville. Can’t wait to try it out, and thanks for doing all the leg work to perfect the sauce!
BTW, This is also excellent for dipping on the side with crispy grilled chicken. Lovely flavor. (My daughter dipped her chicken into my sauce. 🙂
– Julia
Columbus, OH, USA
Hi Julia,
Thank you for taking the time to comment! I appreciated even more your follow up later letting me know that you made the recipe. So glad to hear you and your family enjoyed it and that you have a good butcher nearby! You’re right, it’s about as good as we’ll get in the States. 😉 Next time I’m in Germany I’m going to make it a point to go to the Schiesshaus near Schweinfurt. Sounds like they make a very classic currywurst. Just to verify, is this the right place? http://www.schiesshaus-schweinfurt.de/
Yes, that is the right place! I put an E where I shouldn’t have. If you are near Schweinfurt in the warmer months, the outdoor setting is beautiful at the Schiesshaus. The menu online is very incomplete. Everything is delicious, and it’s always busy. If you have tme, the town swimming pool is beautiful, too – the SILVANA. Anyway, Silvaner and Bacchus are E 2,50 for an 8 oz. glass. You cannot beat it. I believe my curry wurst with fries and roll was about E 7,-. Kocheloffel in the city center near the Rossmarkt also has currywurst, but nothing beats the roasted, giant sausage at S. I wish I could send pictures. What area of Germany have you visited and enjoyed?
Glad I got it right. Mmm, you definitely can’t beat a well priced Silvaner and Bacchus! Being that my family is from the Unterfranken region (Karlstadt am Main to be exact) as well, it’ll be easy to hop over to Schweinfurt. Feel free to follow me on Facebook or Twitter so you can post some pictures to me. I’d love to see them. As to what areas of Germany I’ve visited and enjoyed? Too many to count! I’ve had to good fortune to travel all over the country. Every time I go I make it a point to see something new. Local to Franken, I love Würzburg (of course), Rothenburg, Marketbreit and Sulzfeld am Main. My current favourite area is the Lüneburg Heide area (Lüneburg Heath), which I visited last year. Totally different architecture in the countryside and I adored it!
PS. I made your recipe today. Husband, daughter and I all enjoyed it. Delicious! We had it on bratwurst from the grill, and later with hot dogs on bread. Delicious is all I can say. As good as it will ever get here in Ohio!
– Julia
Hi,
I have just returned today from Berlin today, I was staying in Charlottenburg. I can’t wait to try this recipe out, even after eating more than my body weight in currywurst. I found there was something different about every one of them I tried, the spiciest I found was in Frankfurter Allee just outside the station so will be modifying the recipe after a few attempts as it is. I have a high spice tolerance and this actually hit me hard, I mainly cook indian food so will try some other spices from the cupboard.
I did notice while there they add spices over before the sauce, would you think this is likely a curry powder, it had very much the taste of a standard mild curry powder mix. I also think Garam masala could be a nice addition to it. Seems you have started the creative juices flowing in both mind and taste buds, if only I could head out for one now, they are addictive.
Hi Ritchie! Yes, the spice that they add on top of the currywurst before they serve it to you is just your standard curry powder. I forgot to add it to mine when I was taking photos. Hope you enjoy the recipe. Would love to hear about the alterations to make to it!
Went to Hamburg two years ago and had currywurst at 2 in the morning in the Reeperbahn. I loved it and have been craving it ever since. Made your recipe tonight and as soon as I added the dry spices, I was transported. Thanks for the great and easy recipe!
You’re welcome. So glad to hear that it reminded you of Hamburg!
I lived in mannheim, germany for 6 years and i loved the food so much that for the past 4 years that ive been back in america i have been searching for recipes for currywurst and doners. I foubd yours and im going to try it today, so hers hoping its ad i temember it.
Hi Diony,
native Hamburger here, visiting friends and family in western New York. We’re approaching a huge cookout party here, and I wanted to contribute something from home. Searching for ready-made Currywurst, I was happy I could order big-brand German Curry-Ketchup and Curry-Mix online. But then I thought I should see what I could find locally, and I came across your recipe. I figured I should try it out before the party, and the test was a roaring success! The people here love it, and I have to say it is one of the best curry sauces I’ve ever tasted. Plus it’s super easy to make! I’m still looking for a genuine German butcher in the Rochester area, but we did manage to get some good local pork sausages from the upscale grocery here.
I was asked if any veggies go with it, so I put together Gurkensalat: thinly slice a cucumber, salt it liberally and let it sit for about half an hour. Then season it with oil, white vinegar, and some sugar. (I personally don’t like the German tradition of sugared salad dressings, so I left out the sugar completely.) That rounded off the meal in a very traditional way.
Thank you for this wonderful recipe!
Stefan
I left out the fresh parsley and dill on the Gurkensalat! Otherwise, it would be a bit bland.
I’m always love it when someone likes my currywurst enough to leave a comment. When it comes from a native German, it always seems a little extra special. Thank you!
I have to ask… why leave the dill out of the Gurkensalat? (posting my version here as reference: https://www.thekitchenmaus.com/cucumber-salad/) It’s one of my favourite things about that salad! Definitely a good vegetable side for currywurst.
I think what Stefan meant was that he forgot to mention the dill and parsley in his first comment. Anyway, I just came across this site and I am anxious to try your curry sauce. I am also a native German from Heilbronn transplanted to sunny Ca. My memories of home definitely include grabbing a curry wurst at an Imbiss with friends after school. I usually just use the German curry ketchup and sprinkle Madras curry on top. Really looking forward to making a home made sauce. Thank you for the recipe 😊
Sorry, I mean I left out the dill and parsley from my recipe above. It was most definitely in the salad!
I’ve never had currywurst so I have nothing to compare it with but after following recipe using all correct ingredients, the sauce tasted like a bbq sauce than a curry sauce, adding the Worcester sauce and smoked paprika are likely to be the cause of the bbq flavour I didn’t want. If I make it again I will definitely omit these ingredients and maybe replace with something else.
Sorry it wasn’t what you expected. Hope you get a chance to visit Germany sometime and try the real thing.
I have German friends that visit from the Rhur valley every year. I always make this sauce and they think it’s fantastic. Thank you for the great recipe. One question, do you think it is possible to make it in advance and keep it in the fridge for say a couple of days?
You’re very welcome. Thanks for the compliment! Yes, you can definitely make it in advance and keep it in the fridge for a couple of days. It might even make the flavours meld better if it sits overnight. 🙂
I lived in Denmark till I was 25. As we lived near the German border, we often went to Germany on the weekend to shop for cheap beer and wine. A Germany shopping trip often included curry wurst at the sausage stand. I have now lived in Canada for close to 15 years and all of a sudden I had a hankering for curry wurst again. Saw a few recipes on Google, but something about yours just sounded good…. And let me tell you, I was not disappointed. Thank you so much. Now all I need is to find somewhere that sells German curry ketchup
This recipe looks great, thanks for posting it and researching it. I’ve had curry wurst a couple of times in Berlin, usually for breakfast on the walk from the airport to the train station, there’s a little booth in an underground section. I’ll let you know how my attempt works out.
You’re very welcome. Yes, please let me know how it turns out for you!
I thought of making Currywurst for my husband as a surprise when my mother-in-law took our daughter for a couple of days. It’s been weird not having a 5-year-old running around for a few days! LMAO I stumbled upon your recipe since I was out of the Currywurst packets that I can buy in Germany by MaggiFix or Knorr. I can also find them here in World Market and also a few German bakeries/imported foods stores (which there’s only ONE around me that’s worthwhile and that’s about an hour drive from me!) I’ve been meaning to find a homemade recipe I can love and I just happened to be so thrilled with your recipe. I like the thicker consistency because it sticks to the brats SO much easier than the almost pure liquid you get at an Imbiss (which there’s nothing wrong with, but I prefer to have flavor all over my brats and not left on my plate). Here’s the changes I did because I didn’t have smoke paprika and I kind of went with smell and feeling:
– I went ahead and did the full 5 teaspoons of curry powder (and YES, it was definitely the best!). I don’t recommend doing just 4 teaspoons.
– I used regular old paprika paprika (yes, not the smoked). It turned out just fine with it, especially with the cayenne pepper.
– My husband LOVES spice, and I can just usually handle a little bit, but for him, I went ahead and did the 1/4 teaspoon of cayenne pepper. Let me tell you, it did give it quite a kick! After you were done eating, the heat kept going so I ate more noodles without anything on it and it remedied it in my mouth.
– I actually made some homemade Spätzle (so my arms are TIRED from all the beating I did to that dough! (family recipe)) to go with it and it turned out like a GREAT compliment with the sauce!
– I’ll add a little more water next time to thin it out slightly (maybe 1 or 2 more tablespoons so it’s not way too thin), because it was more the consistency of a ketchup.
Thank you for sharing this wonderful recipe! It really did bring me back to Germany and a couple of the food carts that I’ve been to, including one that served meter long brats!
Wonderful! I’m so glad you liked it, Cindie, and that it brought you back to Germany.
Thanks so much for taking the time to reply and letting me know all the alterations you made! I love hearing about this sort of thing because I’m big on reading recipe comments to see what kind of changes folks might have made. Everyone benefits. By the way, I think your instinct to add more water next time is a good one.
Thank you so much for your sweet reply. I definitely think to become better, you take every criticism and apply it (good and bad). It’s so great to read that someone actually loves to read every comment and take in the good and the bad all in great stride. You made me a fan with one recipe. Viel dank!
Bitte bitte, Cindie. Means a lot. 🙂 I agree with you that a big part of becoming better is learning from others!
Dear Diony,
I was lucky enough to find your recipe straight away. My husband and I just got back from Berlin, and I wanted to try out a Curry Wurst recipe on my own. Yours was great! Just the right consistency, spice and flavor to replicate a very popular Curry Wurst stand in Berlin that I enjoyed. Curry Wolf is in Charlottenburg district in Berlin on Ranke Strasse/Kurfurtsendamm Strasse, down the street from the Steigenberger Hotel and Los Angeles Platz. It’s rated very high on Trip Advisor, and I’d highly recommend the place as well as your recipe. Danke Schoen! -https://www.tripadvisor.com/Restaurant_Review-g187323-d7258233-Reviews-Curry_Wolf-Berlin.html
Bitte, bitte, Rebecca! Thank you for taking the time to comment and letting me know that this recipe worked out for you and your husband. I really appreciate the feedback. Sounds like we’ll have to make sure to eat at Curry Wolf when we go visit Berlin sometime!
This was amazing! I’ve never heard of Currywurst until recently and once I heard about it, I just had to make it! I’m glad I tried your version of the recipe first because it was amazing! My autistic son who is picky about everything he eats inhaled this and asked for more! My daughter who hates condiments of any kind including ketchup asked for more! Thank you for this recipe! The flavors are delicious. I even dipped potato chips into the sauce haha!!
You’re very welcome, Jessica! I’m so very glad you and your family enjoyed it and that you let me know. Oh, I like the idea of dipping potato chips in the sauce.
What brand curry powder works best?
While I’m sure there are some brands that would work better than others, I always just use what I have on hand. Usually that’s just what I can find at the local grocery store – sometimes that’s store brand, spice islands or morton & bassett.
Not meaning to step on any toes here… we’re in the Ohio area, and I buy Frontier smoked paprika. It is at Whole Foods and Fresh Thyme that I know of. To make it hot, I add a bit of cayenne. I have yet to find hot smoked paprika. Smoked definitely makes a difference over the regular paprika, and there’s a gorgeous Gordon Ramsay recipe out there for oven cooked pork shoulder butt roast that will use lots of it, if you’d like multiple recipes to justify buying it. I personally don’t like to buy a spice just for one recipe, though this Currywurst recipe IS worth it alone. Good luck. … For the person who asked what brand works best.
I agree! Any brand you can find. I live in Texas and I usually buy the store brand. The recipe turned out absolutely delish!
I made this recipe last night and it was outstanding. I used Schilling brand curry and added just a bit more ketchup to sweeten it slightly, but otherwise followed your recipe. I think the smoked paprika is key. I ate mine with some sauteed onions, and for a non-traditional way to serve, I put the sliced brats and curry ketchup over roasted potato wedges and asian coleslaw (including some ginger dressing) with grilled onions and it was like a big plate of nachos, but better! Thanks for the recipe, this variation you have come up with really tastes great.
Oh, you’re welcome, John! Thanks for letting me the alternations you made and how you ended up serving it. Love that sort of info.
As a Brit reading the history of this street dish I’m very surprised, great to read how it evolved from traditional British supplied ingredients. It is of course thoroughly German now. I did wonder if ‘curry’ was the same meaning as the Great British curry, and yes it is loosely. I have had German guests who have never tried or even heard of ‘curry’, and made no association I guess. Also seems I missed out on this in Berlin when I was there a whole week! How could that happen to a curry lover?
I will try your recipe for sure, in fact can’t wait! I have always loved German sausages and meats, and the curry connection seems a pairing made in heaven!
I really hope you enjoy the recipe, though I believe you will. And next time you’re in Germany, you’ll have to have vendor currywurst. Now I want to try some Great British curry!
Incredibly delicious–took me right back to eating one outside a shop in Berlin, shivering in the early chill of Fall and enjoying my warm, delicious food! Outstanding recipe.
Love the color along with the recipe, which I will make shortly. I will be using the liquid smoke with the sweet stuff. I grew up in Berlin in the 60’s and went to the JFK school in Zehlendorf – the first graduating class. There was a great Currywurst stand in Zehlendorf at the main intersection, and there were a couple on the Kuhdamm I really liked. If I did not have enough for the meat, I could also get the Schrippe mit Sausa. I went back for a class reunion, and one of the first runs I made with my old friends was to the Curry mit Biss stand on the Kuhdamm. Happy to see it was still there, but I could not locate the Zehlendorf one. Thanks for your very pleasant article. Schuss!
Thank you for this! A fantastic recipe! Made this a few months back and it instantly became a new favourite in our household! Making my second tonight!
I have made your recipe twice. The first time I made it almost exactly as soften, except I used regular paprika because I did not have smoked at the time.) Tonight I made it with the smoked paprika and I must say, it really does make a difference! With the smoked paprika this recipe is just like the currywurst I have had in small kiosks in Göttingen, Berlin, and Hamburg. So delicious! My family loves it!
That should say “written,” not soften! Darned spell check!
I know, spell check is just silly sometimes. It’s really great to get a solid confirmation from someone else that smoked paprika makes a difference because I agree. Thanks for letting me know that, Elizabeth. Glad your family loves it!
Thanks for this curry sauce recipe – I made a half order with my own homemade bratwurst, and it turned out great!
Mmm, homemade bratwurst. You’re very welcome!
Hi, i used your recipe a few days ago for currywurst and tripled the recipe. I tripled it with a few modifications. First, I used low sodium ketchup for the first cup,and plain tomato sauce for the next two cups. I also used three different types of curry powders from “Penzeys Spices.” One hot, one sweet, and another that is somewhere in between. The baking soda was a brilliant idea, by the way. and the sauce turned out perfect. I boiled one package of beer bratwursts from Aldi and two packs of brats from a local sausage company. Once boiled, I used kitchen shears to cut the brats into bite size pieces and then pan fried them with a little bit of olive oil. We just made some store bought french fries to go along and dip into the sauce, as well. It was delicious. Since we had plenty of sauce to go around, we decided to use it the next night with some chicken thighs in the oven. After cleaning the boneless thighs and placing them into a 13 X 9 stoneware dish, we poured the rest of the sauce on top and mixed the thighs around. They cooked for about 45-50 minutes at 375 degrees. While that was cooking, my wife made some nice rice to go along with the dish, and I made some mixed veggies.. Once all was done, i placed a bed of rice with veggies on top, and then some chicken, and it was amazing. Thank you for your versatile recipe. We turned currywurst into an Indian dinner.
Hi Daniel,
So glad to hear that it worked out for you so well. Your alteration as using it as a sauce over chicken thighs sounds wonderful.
Gruss gut, Diony! I’ve left a review awhile ago…seems like forever ago…but I made your recipe this time with the smoked paprika and I added about 3 extra tablespoons of water to make it less of a ketchup consistency and more of an actual sauce. Turned out to be EVEN better with the smoked paprika! If anything, splurge on the smoked paprika if you can find it! Usually my normal grocery store doesn’t stock it all the time because it is a more expensive spice that isn’t picked up all the time and just sits there because no one wants to pay $3 for a tiny jar of it. I happened to look in the spice aisle today and I noticed they had stocked it recently and so I went ahead and bought a small jar…for that $3. I probably won’t use it for anything other than this sauce, but I guarantee, it works WONDERS! I also only added the 1/8 tsp of cayenne because my mother-in-law (and daughter) can’t handle as much heat as my hubby and I can. It had a kick that grew slightly with each bite. PERFECTION!
Also, I made some homemade Spätzle and simply seasoned (season salt, pepper, and butter) green beans. Everything tasted delicious and this dish continues to be my hubby’s favorite Currywurst dish!
Hallo Cindie!
I’m so glad that you found the extra cost of the smoked paprika worth it! It us expensive but it really is worth it. I like your idea of adding extra water too.
Thanks for stopping by to let me know!!
Really enjoyed this currywurst recipe. Instantly took me back to our lovely Vaca in Germany! This recipe will become a favorite in our house…!
Just made these for dinner and they reminded me of my childhood in Germany! Loved the recipe and will make them again for sure!
I altered this slightly — I don’t use ketchup. [I used a mix of marinara sauce, brown sugar and cider vinegar, which is close enough to store-bought ketchup as makes no difference.] I bought some nifty “Bavarian” Bratwurst from Aldi (nice), but also think this would work well with Hofmann “Snappy Grillers” or Boar’s Head Bratwursts. The result was good enough I’m doing it again tonight.
Ausgezeichnet. Tastes just like Currywurst at an Imbiss.
Hi there,
Thanks so much for this recipe, I tried it and it was pretty good! I read that there’s no official recipe for it and this is pretty basic and easy to follow and turns out great! I had it with frankfurter sausages and with a bed of leafy veg and it was a super different and interesting meal. I took some photos but I don’t see anywhere to post them. Will definitely be looking into more of your stuff, thanks again!
Kind regards,
Victoria Monk
This was so quick, easy, and most importantly delicious! I halved the recipe for just two people and still had some sauce leftover. Paired with fries and mayo and it was just like I’ve had in Berlin! Thank you 🙂
This is almost as good as being in Germany. We’ve made this a lot. It stores well, reheats well and I’ve even frozen it for later. It’s great. The smoked paprika is a MUST. It just doesn’t taste the same.
Just wanted to let you know what a staple this has been in our house for the past few years, ever since traveling to Berlin and getting hooked on currywurst. My son requests this meal for every birthday. He requested it tonight because he is doing an online German immersion summer camp, so he made the sauce. One note about the recipe, the first time I made it I did not have onion powder, so I substituted about two tablespoons of grated onion (I grate it right over the pot) and that works great. Vielen Dank!
Thank you so much letting me know. I love hearing things like this! I will have to try it with grated onion sometime. Sounds like a “grate” substitution. Sorry, I had to… 😏
My word. This recipe is absolutely divine. Me and my partner spent a few days in Berlin eating currywurst daily, and these truly feel like we are back again!!!! We often have it as a Friday night treat – thank you ever so much for such a fantastic recipe, can not recommend it enough.
Oh my god this was amazing! Having lived in Germany for 9 years as a kid, and going back often as an adult as recently as February this year, I’ve always wanted a simple homemade recipe that tastes as good. This is definitely it!!!
Hi Diony
Thanks for this great recipe. I really like your approach to managing the acidity with the baking soda. The recipe is really good. I usually go to the Oktoberfest in Munich every year for a currywurst fix but sadly not this year (after 14 years in a row!). I didn’t realise however that my currywurst palate is more Berlin, because I felt that something was just not as I remembered it when I tasted the sauce. I added a teaspoon of sugar to the recipe and then it was absolutely spot on! Thanks again, this year I will be having a Wies’n at home with quality currywurst 😉
Try it you will not be disappointed. Lovely lovely lovely so authentic and delicious. Will make more and more of this again and again.
Great recipe thanks for publicity sharing.
That’s high praise, Al. Thank you!!
We will be trying this recipe over the holidays. Since Covid, I have not been able to get back to Germany.
I really miss getting a currywurst at the Die Ess-Bahn Flughafen at Tiegel Airport. It’s was my favorite place for Currywurst!
I’ve had good Currywurst (mit Pommes) at the VW Autostadt in Wolfsburg. The head PR guy there told me that the Volkswagenfabrik has its own butcher shop, and the factory’s 23,000 workers devour a significant percentage of the 1.5 million Currywurst sausages that are produced each year. (During his term as Germany’s chancellor from 1998 to 2005, Gerhard Schröder invariably lunched on VW’s signature Wurst during official and unofficial visits to the Autostadt.)
Love stories like this. Thanks for sharing!
So glad I found this recipe. My son had curry wurst in Berlin. As a vegan I did not. I make this for him with traditional bratwurst and the rest of the family enjoys plant based brats. He tells me it tastes like he remembers. Thank you. We all love it!
I’m German, from Berlin, and I grew up with Currywurst. Since moving to Scotland 7 years ago this is something I’ve been missing. Just made your recipe for the whole family and we loved it! (Left out the Cayenne pepper because of the wee ones. And used vegan sausages.)
Sprinkled some more curry powder on top, as you do, and it was perfect!
Thanks for this!
Fantastic recipe for a truly authentic currywurst sauce. Thankyou for sharing kitchenmaus!
Great recipe! Reminds me of the schnell imbiss that used to park just inside Butzbach back in the early ’70s. I still get cravings for the dish these many years later and it’s good to find an excellent recipe. Wish I could find authentic brotchen here!
Thank you, Frank! I really do need to get on a brötchen recipe for the blog. 😁
I cant stand ketchup to the point even if I probably wont taste it if I know its there I cant have it! so I made this yesterday with tomato puree paste and water. I have also made before with passata both work fine 🙂 I am definitely going to make this again today as I only made a taster portion until Ive been shopping. 10/10
Sehr gut! This one is a keeper. I consider myself a Curry Wurst connoisseur. Growing up as a child in Southern Germany, Pirmasens, Rodaleben and Waldfischbach, this dish was always my favorite. My Mutti stills calls me her Mausi. Thank you somuch for providing this recipe.
Bitte und danke! Thanks much for letting me know, Karina. I always love hearing about other people’s experiences with Germany and German food. 🐀
Fabulous sauce! Reminds me of growing up in Germany. This particular version is very mild (not too acidic, not too sweet) with a pleasant kick. Besides bratwurst and rindswurst, we also like it on chicken sandwiches, with fries (potato, cassava, or plantain), as a pizza sauce, and with fleischkäse.
Thanks, Sonja! Great to hear how else you use it. I’m going to have to try it as pizza sauce now!
Love it! Reminds me of Christmases spent in Munich and Berlin. My whole family scarfed it down–this recipe is a keeper! Thank you!
You’re very welcome! Thanks for dropping a line to let me know. So glad everyone liked it!
My partner and his friend both served in British Army and both were posted to Germany in the late 80’s. Curry wurst and chip was the favourite food out there. I had never heard of it but looked it up and found your recipe and recreated the dish for them. They both absolutely loved the results and said it took them back to their time in Germany! So much so that I have made it several times since, so thank you 😊
Your’e very welcome, Andrea. Thanks so much for sharing this! Love it!
We first tried Currywurst whilst visiting our cousin in Gau Algesheim in 2019 and fell in love with it! My husband found your recipe and now it is a regular in our recipe rotation. In fact, I just shared it with a group of ladies that I recently met who are all originally from Germany because they mentioned that this was amongst the foods that they miss from their homeland. Thanks for sharing!
I’ve spent years living and working in Germany, suddenly last evening I had this major craving. Found this recipe and was hesitant, but got to say it is the closest thing I’ve found. The baking soda REALLY does make a difference! Think next time though I may warm the curry powder in a bit of fat to get the raw taste out of it. Was excellent but wonder if this might not make it a tad better, if that’s at all possible.. Thanks for the recipe!!
You’re welcome! I’m glad you like it. The idea of warming up the curry powder in fat is an interesting one. I’d like to try it and see what the difference is!
A couple days ago I was looking at pictures from when I was stationed in Wildflecken, West Germany in the early 80’s. I found a picture of the Imbiss at the bottom of the mountain. Currywurst mit pommes came to mind. I found this recipe. It was incredible! I made it last night form my girlfriend and me. She loved it, I was stuck “back in the day!” It was perfect. I was skeptical about the baking soda, but after I tasted the ketchup, I understood. This was a great recipe, and I’m so glad you posted it.
Thanks, Matt
Thank you, Matt! I’m so glad the taste was like what you remembered. That means I did it right. 😁
First time making this. Fantastic simple recipe. Used 4x medium curry powder rather than mild. Used onion granular rather than powder. Also one stock pot in 4 tbsp water rather than broth but it was superb. Will be making this again thanks
I first had currywurst at 18 years old. I enlisted in the Army and was sent to Germany. I learned about so much great food and one of my go to’s was curry wurst from a little shop in the town of Baumholder. Mit pomme frites mit mayonaise. This was our version of fast food back then (1993). There were no drive-thrus or door dash. It was comforting, affordable and quick….and you could take it with you.
So, it has a nostalgic background for me. 18 and on my own in the military and in a foreign country. I loved it!!!!
What a fabulous recipe. The only thing we couldn’t get was the onion powder so we fried some finely chopped red onion and sauteed until soft then resumed the recipe. It was delicious. We get the Lidl bratwurst and serve with freshly baked (part baked) rolls and fried red onions. Absolutely delicious hearty comfort food.
Still a great recipe. Ran across this a month ago and made it pretty much to spec. Delicious. I’m using that curry ketchup on other things now, too!
Deze homemade currywurst is fantastisch! De perfecte combinatie van sappige worst en pittige currysaus. Bedankt voor het delen van dit geweldige recept. Absoluut een nieuwe favoriet voor bij de BBQ!
Fantastic recipe, felt like I was in Paderborn again!
Recipe saved for further use!