Contents
Authentic German Currywurst
Currywurst is a beloved German street food featuring grilled bratwurst sliced and smothered in a rich, tangy curry ketchup sauce. This homemade version captures the essence of Berlin's iconic dish, perfect for a hearty snack or main course.
Ingredients
For the Bratwursts:
- 4 traditional bratwursts (or preferred sausages)
For the Currywurst Sauce:
- 1 cup (240 ml) tomato ketchup
- ¼ teaspoon baking soda
- 4-5 teaspoons mild curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- ¼-⅛ teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons Worcestershire sauce
- 4 tablespoons beef broth
- 2 tablespoons water (adjust for desired consistency)
Instructions
Prepare the Currywurst Sauce:
- In a small saucepan over medium-low heat, warm the tomato ketchup.
- Stir in the baking soda; the mixture may foam briefly. Continue stirring until it subsides.
- Reduce heat to low and add curry powder, smoked paprika, onion powder, and cayenne pepper. Mix well.
- Incorporate Worcestershire sauce, beef broth, and water. Stir thoroughly and let the sauce simmer for 5–10 minutes until slightly thickened.
Cook the Bratwursts:
- Grill or pan-fry the bratwursts over medium heat until golden brown and fully cooked, approximately 5–7 minutes per side.
- Allow the sausages to rest for a couple of minutes, then slice them into bite-sized pieces.
Assemble and Serve:
- Arrange the sliced bratwursts on a serving plate.
- Generously spoon the warm curry sauce over the sausages.
- For an authentic touch, sprinkle a pinch of curry powder on top.
- Serve immediately alongside fries, crusty bread, or a fresh roll.
Notes
Homemade Currywurst – The Iconic German Street Food 🇩🇪
Currywurst is often hailed as the ultimate German street food, beloved by locals and tourists alike. This flavorful dish consists of grilled bratwurst, sliced into bite-sized pieces, and generously smothered in a rich, tangy, and slightly spicy curry ketchup sauce. While the recipe for the perfect currywurst sauce is highly debated, one thing is certain – it's a must-try dish for anyone exploring German cuisine!🍔 The History of Currywurst
The origins of currywurst trace back to post-war Berlin. According to legend, the dish was invented in 1949 by Herta Heuwer, a resourceful woman from the Charlottenburg district. She allegedly traded spirits with British soldiers in exchange for ketchup and curry powder. By experimenting with these ingredients, she crafted a unique sauce that she then poured over grilled sausages, and thus, currywurst was born! Heuwer started selling this delicious and affordable street snack, which quickly became a hit, especially among construction workers rebuilding the city. Currywurst became a symbol of Berlin's resilience and is still a cherished part of the city's food culture today. There is also speculation that currywurst might have originated in Hamburg as early as 1947, credited to a woman named Lena Brücker. Regardless of its true origins, one thing remains clear – currywurst is a culinary icon in Germany!📝 Storing Leftovers
- The currywurst sauce can be stored in an airtight container in the fridge for up to 4 days.
- Reheat gently over low heat before serving again.
🌟 Pro Tips for an Authentic Experience
- If you ever find yourself in Germany, skip the fast food chains and try currywurst from a local Imbiss.
- Some of the best versions are served from small street vendors, often marked by long queues – always a good sign!
- For an authentic Berlin-style currywurst, ask for it "ohne Darm" (without casing) for a softer texture.
