Homemade Currywurst

Name: Homemade Currywurst
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped yellow onion; 1 small clove garlic; 1 1/2 tablespoons quality curry powder; homemade curry powder; 1 tablespoon paprika; 1/8 teaspoon ground cloves; 1/8 teaspoon ground cinnamon; 1 cup ketchup; 1 tablespoon tomato paste; 5 tablespoons vegetable or chicken broth; 1 tablespoon apple cider vinegar; 1 tablespoon honey; 1 teaspoon Worcestershire sauce; 1 teaspoon sugar; 1/4 teaspoon prepared yellow mustard; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; pinch of cayenne pepper (optional, for more heat); 4 German bratwursts, rotewurst, bockwurst, or even weisswurst; homemade bratwursts; extra curry powder for sprinkling; French fries or crispy bread rolls (Brötchen) for serving

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 servings
Calories
26 kcal
Course
Main Course, Condiments
Cuisine
German

Homemade Currywurst

Nevaeh Sloan

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There's a reason over 800 million currywursts are consumed each year in Germany: they're delicious and have been a German institution since 1949!

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Ingredients

Servings

1 tablespoon olive oil
1/2 cup chopped yellow onion
1 small clove garlic
1 1/2 tablespoons quality curry powder
homemade curry powder (click link for recipe)
1 tablespoon paprika
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 cup ketchup
1 tablespoon tomato paste
5 tablespoons vegetable or chicken broth
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon prepared yellow mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
pinch of cayenne pepper (optional, for more heat)
4 German bratwursts, rotewurst, bockwurst, or even weisswurst (see blog post about selecting the right sausages)
homemade bratwursts (click link for recipe)
extra curry powder for sprinkling
French fries or crispy bread rolls (Brötchen) for serving

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Instructions

Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally. Use an immersion blender or transfer to a blender and puree until smooth. Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.
Makes 1 1/2 cups. The curry ketchup will keep for up to a month in the fridge.
HOW TO MAKE CURRYWURST:
If the sausages are not pre-cooked, first poach them in lightly simmering water. The next step is to grill/fry them to finish them off. You can either grill or pan-fry the sausages.The important thing is to cook them until they develop a thick and crispy browned outer crust. (So if you're pan-frying, be sure to use enough oil.) Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.
To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder. Serve with French fries or a crispy bread roll (Brötchen). Currywurst and fries/Brötchen are served in paper food trays and eaten with currywurst toothpicks.