German Currywurst

German Currywurst is a beloved street food classic, featuring juicy bratwurst sausages smothered in a rich, spiced tomato curry sauce. It’s savory, tangy, and full of bold flavors that come together quickly and satisfy every time. I love serving it with crispy fries or crusty bread for the full German snack bar experience.

Why You’ll Love This Recipe

I love how simple yet flavorful this dish is. The sausage is grilled or pan-fried until crisp, then topped with a homemade curry ketchup sauce that’s both sweet and spicy. It’s a fun and casual meal I can whip up in under 30 minutes. Whether I’m craving something hearty or looking for a new party snack, currywurst always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bratwurst or other German-style sausages

• Tomato paste

• Ketchup

• Onion (finely chopped)

• Garlic (minced)

• Curry powder

• Paprika (sweet or smoked)

• Apple cider vinegar

• Sugar or honey

• Water

• Salt and pepper

• Oil (for cooking)

directions

1. Cook the sausages: I grill or pan-fry the bratwursts until they’re browned and cooked through, then set them aside to rest while I make the sauce.

2. Sauté onion and garlic: I heat a little oil in a saucepan and cook the onion until soft and translucent. Then I add garlic and cook for another minute.

3. Build the curry sauce: I stir in the tomato paste, ketchup, curry powder, paprika, vinegar, sugar, and a splash of water. I let it simmer for about 10–15 minutes until thickened and fragrant. I season it to taste with salt and pepper.

4. Slice and serve: I slice the sausages into bite-sized pieces, spoon the warm curry sauce over the top, and dust with a bit more curry powder for garnish.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I spice up the sauce with a pinch of cayenne or chili flakes for extra heat. I’ve also added a splash of Worcestershire sauce for more depth. If I’m serving a crowd, I double the batch and keep it warm in a slow cooker. For a vegetarian version, I use plant-based sausages and the same flavorful sauce.

storage/reheating

I store leftovers in the fridge for up to 3 days. The sausages and sauce reheat well in a skillet or microwave. If the sauce thickens too much, I stir in a little water to loosen it. I avoid freezing, as the texture of the sauce and sausages can change.

FAQs

What kind of sausage is best for currywurst?

I usually use traditional German bratwurst, but any mild, juicy sausage works. Knockwurst and bockwurst are also great options.

Can I make the sauce ahead of time?

Yes, I often make the curry sauce a day ahead. It tastes even better after the flavors meld overnight.

Is currywurst spicy?

It has a mild heat from the curry powder and paprika, but I can easily adjust it to make it spicier or milder to my taste.

What do I serve with currywurst?

I like it with French fries, soft rolls, or even a side of potato salad—just like they do at German street food stands.

Can I grill the sausages?

Absolutely. Grilling adds a smoky flavor that pairs perfectly with the tangy sauce.

Conclusion

German Currywurst is one of those dishes that’s incredibly simple but full of character. With its flavorful sauce and crispy sausages, it’s easy to see why it’s such a popular comfort food in Germany. I love making it when I want something satisfying, quick, and a little different—it’s always a hit.