If there is a meal that unites all Germans, despite where in the country they live, it’s Currywurst. We all agree that it’s the greatest culinary invention ever and insanely convenient.
I guess the Currywurst is for Germans what the Hamburger is for Americans. We’re all aware that it’s neither very healthy nor really nutritious but we can’t resist it.
How to cook Currywurst
The Currywurst was invented shortly after WWII in Berlin by Herta Heuwer. The recipe is patented and top secret but everyone is trying to figure it out and creates some sort of version of it. I tried several recipes that are out there. The one that I share with you here, is from a video channel from Pommes Män, so credit goes to him. To me, it tastes the most authentic and the ingredients make sense. One has to think about what ingredients have been available to Herta and might have inspired here. Like Worcestershire sauce that came to Germany with the British soldiers. I don’t know if Herta lived in the British Sector of Berlin but I can imagine that she decided to spice up her Wurstsauce with it.
What I really love about this Curry sauce is that it’s a little sweet but also spicy and all the different spices create a soft taste of everything so you can’t really put your finger on “What it tastes like”.
I also always top my Wurst and sauce with a wagon load of ground Curry since it’s my favorite spice mix.
Traditionally Served With
Though this meal is like 70 years old, there is for sure a tradition how to serve it. It usually comes on a rectangle paper plate with fries and mayonnaise as a side. The mayonnaise might surprise you but we Germans love to dip our fries into mayo or in both: ketchup and mayo. Even McDonalds in Germany sells their fries with mayo.
Instead of fries, you might also get your Currywurst with a slice of fresh white bread, though some not so high-quality food booths might give you just a dry toast bread from a package.
If you are getting your Currywurst at a booth, the wurst is usually already cut into slices and you are given a tiny forklike tool to pick it up from under the sauce.
The Currywurst Song by Herbert Grönemeyer
Yes, there is a song about the Currywurst. It praises the wurst and how it feeds our souls after a long day of hard work. Indeed the Currywurst was originally mostly sold to construction workers who were rebuilding Berlin after the war.
There is an estimate that about 800 Million Currywursts are sold each year and knowing that, it probably makes perfect sense that there is also a book about the invention of the Currywurst, a Currywurst coin and a Currywurst Museum.
So, I think reading all this, you understand by now that if you don’t try this recipe you are missing out big time.
This sauce also tastes very delicious with any other meat, especially with chicken. It can be used like ketchup (cold) or as a warm sauce. Maybe try it on a sandwich or hamburger, too? It’s a perfect BBQ sauce!
- 500 g Red Onions, diced
- 4 pounds fresh Tomatoes, peeled and diced or 3 cans of diced tomatoes
- 3 cloves Garlic, diced
- 3 Tbsp. olive oil
- 100 g Cane Sugar
- 250 ml (1 cup) apple cider vinegar
- some salt
- 1 tsp. Ginger
- 1 tsp. Ground Curry
- 1 Tbsp. Mustard Seeds
- 2 Star Anise
- ½ tsp. cinnamon
- 1 tsp. Allspice
- 1 tsp. Ground Black Pepper
- 1 Chili (optional)
- 1-2 cans of Tomato Paste
- 2 tsp. Ground Curry
- 2 tsp. lemon juice
- 4 Tbsp. Worcestershire Sauce
- Heat the oil in a large pot.
- Add the Onions and saute until they are soft.
- Now add the Garlic and saute for a minute.
- Add the Sugar and cook while stirring until the onions are caramelized.
- Pour the Apple Cider Vinegar over it.
- Now add the tomatoes or the cans of diced tomatoes.
- Bring it back to a boil while you measure and mix the spices.
- Give all dry spices, but only 1 tsp. of curry into a small container, then mix it into the sauce.
- Let cook at medium heat for at least 30 minutes, better 60 minutes. Stir occasionally.
- About 30 minutes before the sauce is finished, prepare and cook the saussages. Cook them in plenty of oil on medium to low heat.
- Put a fine mash sieve over an pot.
- Give the tomato mass from the first pot through the sieve into the other pot. Keep the fluid to make the sauce.
- Add the first can of Tomato Paste to the sauce and stir.
- Bring the sauce back to a boil, if after some minutes of boiling the sauce is still too liquid, add more tomato paste. You want to reach the consistency of ketchup.
- Now add the Curry, some Lemon Juice and the Worcestershire Sauce, also add salt to a taste.
- Serve on top of a sautéed wurst and sprinkle with curry on top and French Fries for a side.
- The remaining sauce will last in a clean, closed container in the fridge for several weeks.
11 thoughts on “Currywurst Sauce Recipe”
Have you ever canned this sauce? Since it is a cooked hot sauce, it would seem that it might be put into jars and sealed with a canning process (as when you preserve garden vegetables or make jams).
No, I haven’t canned it. I just fill it into a jar and keep it in the fridge until we have finished it (which goes within a few weeks). But I guess canning is an option.
you are brilliant, I am so thankful you posted this, I have been looking for the recipe to make this at home!!! Thank you so very much,I just LOVE your website and videos.
How many ounces or cups of sauce does this recipe make, please?
It’s been a while since I made a batch and I didn’t measure. I guess about 3 cups maybe?
Hi, sorry if I missed it but what kind of Wurst do you use for Currywurst?
You can use any kind of brats. I think station brats come closest to German bratwurst. If you have an Aldi in your area, they often have German Bratwurst there.
How many oz. is 3 cans?
One can has about 14.5 oz
Thanks for posting this. I’ve been looking for a good recipe since I moved back to the US. Currywurst sauce is not terribly easy to find here with a few exceptions. Hela Sharp Currywurst sauce is pretty good, but I can’t find it locally.
I have a couple questions.
1) In the recipe you list an optional chili. What type do you recommend…a red Thai, Cayenne, Bird chili?
2) When would the chili be added…with the onions, garlic, tomato or later with the tomato paste?
I look forward to making this. Thanks again for posting it.
I think the sort of chill depends on how hot you want it. I don’t use chillies in there so I can’t tell from experience. I would add it while it is cooking and remove it with the other large spices. Hope this helps.
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