Berliner Currywurst + How to Make Authentic Curry Ketchup

How to make currywurst with curry ketchup from scratch to recreate the authentic German street food.

5 from 1 vote

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Cook Time: 20

Total Time: 20

Servings:

Calories: 478kcal

Author: Milena Perrine

4 links of preferably pre-cooked fine grind German bratwurst such as Bavarian bratwurst, Bockwurst, Knockwurst
vegetable oil optional if pan-frying, as needed

In a deep sauce pan heat the vegetable oil over medium heat and saute the diced onion for 4-5 minutes until soft and translucent.
Lower the heat to medium-low, add the garlic and curry powder, stir and cook for another minute.
Add the ketchup, stir and cook until it is heated through and gently simmers. Use a splatter guard to minimize mess from the simmering sauce.
Add the vinegar, brown sugar, Worcestershire sauce, salt, paprika and mustard. Mix well and cook for a few more minutes until the sauce thickens.
Remove from heat and use an immersion blender to blend all the ingredients. Alternatively transfer to a blender. The curry ketchup should be quite thick. Keep it warm while you cook the bratwurst.
If the bratwurst in not pre-cooked first simmer it in water, then grill or pan-fry it.
If grilling, grill until the skin gets crispy on all sides. If pan-frying heat about ¼ inch deep of oil in a pan and turn the sausage frequently to make sure it gets crispy on all sides.
Cut in thick bite-sized pieces and serve smothered with curry ketchup and a dusting of curry powder.

If not using immediately store the curry ketchup refrigerated in an air tight container once it has cooled down. It will save well for about a month.

Serve with fries or freshly baked bread rolls (Brötchen).