top of page

Recipe: Currywurst

Updated: Mar 10, 2021

Curry 34, Herman ze German, Schlemmermeyer. What do they have in common? Currywurst. This classic German fast food option might be a national dish, yet recipes differ from Bundesland to Bundesland, town to town, kiosk to kiosk.

A classic Currywurst. Photo: Claudio Schwarz via Pexels

Give the sweet and fiery sauce a go yourself with this simple but tasty recipe. For an insider tip, try reducing a glass of coca-cola to a syrup on a low heat and add it to the sauce instead of using sugar for added authentic flavour and thickness.

Traditional Currywurst (via My Dinner)

Serves 4

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


  • 4-6 Bratwurst or Bockwurst

  • 1 onion, finely diced

  • 500 ml ketchup 2 cups

  • 1 tbsp tomato paste

  • 2 tsp mild curry powder

  • 2 tbsp olive oil

  • 1 tsp brown sugar

  • 1 tsp Worcestershire Sauce

  • 3 tsp Balsamic Vinegar

  • 1/2 tsp honey

  • 70ml orange juice (5 tbsp)


  • Fry, barbeque or grills the sausages until browned from all sides

  • For the sauce, start by frying the onions and brown sugar in the oil until caramelised.

  • Pour in the orange juice and mix in with the tomato paste.

  • Add the ketchup, balsamic vinegar and honey. Bring to boil and leave to simmer for around 3-4 minutes.

  • Season with the curry powder, Worcestershire sauce and pepper.

  • If you find the sauce too thick you can thin it with some water or more orange juice.


  • The sauce is very sweet. If you don't like it too sweet, use reduced sugar ketchup instead.

  • You can also replace the orange juice with water.

  • You can give the sauce a kick by adding a teaspoon of cayenne pepper.

  • The sauce should keep in an airtight container and in the fridge for up to a week.


bottom of page