Updated: Mar 10
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)
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.