Recipe: Currywurst

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

Ingredients:

• 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)

Instructions:

• 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.

Notes/hints:

• 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.