Berlin-Style Currywurst
The ultimate German street food consisting of sliced pork sausage smothered in a tangy and mildly spiced tomato-curry sauce dusted with extra curry powder. Born in postwar Berlin, currywurst is best enjoyed with crispy fries and a wooden fork at a street stand.
Sliced pork sausage smothered in tangy homemade tomato-curry sauce, a true Berlin street food classic.
Nutrition per serving
Ingredients
Main
Curry Sauce
Cooking
Instructions
Make the Curry Sauce
Combine ketchup, 1.5 tablespoons of curry powder, Worcestershire sauce, smoked paprika, and 2 tablespoons of water in a small saucepan. Simmer over low heat for 10 minutes stirring occasionally until the sauce has thickened slightly and the flavors have melded together. Keep warm.
Cook the Sausages
Heat vegetable oil in a large skillet over medium-high heat. Add the whole sausages and cook for 10 to 12 minutes turning frequently until evenly browned and cooked through with an internal temperature of 71 degrees Celsius. The skin should have a slight crisp to it.
Slice the Sausages
Transfer the cooked sausages to a cutting board and slice them crosswise into bite-sized rounds about 1.5cm thick. This allows the curry sauce to coat every cut surface of the sausage for maximum flavor in each bite.
Assemble and Serve
Arrange the sausage slices on a plate or in a paper tray and pour the warm curry sauce generously over the top. Dust with the remaining curry powder and serve immediately with French fries or a crusty bread roll on the side.
Substitutions
Common mistakes
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