Currywurst

How to Make Currywurst

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1. Heat the oil for the sauce in a saucepan over medium heat, add the onion, and cook for 5 minutes, until soft. Add the garlic and tomato paste and cook for 1 minute.

   Mark done Start 5 min timer

2. Stir in the ketchup, curry powder, paprika, Worcestershire sauce, sugar, vinegar, water and salt and simmer for 12 minutes, stirring often, until thick and glossy.

   Mark done Start 12 min timer

3. Meanwhile, heat the oil for the sausages in a large frying pan over medium heat and cook the sausages for 10 to 12 minutes, turning, until browned and cooked through to 71°C / 160°F.

   Mark done Start 10 min timer

4. For a smooth sauce, blend it with a stick blender until silky, or leave it chunky.

   Mark done

5. Cut the sausages into 2 cm rounds and pile them on plates.

   Mark done

6. Spoon the warm sauce over the sausages, dust with curry powder, and serve with chips or a crusty roll.

   Mark done

Tips for Making Currywurst

• Choose a mild curry powder. Currywurst is sweet, tangy and gently spiced, and a strong Madras blend overpowers it.
• Simmer the sauce until it is thick and glossy. A thin sauce runs off the sausage, and a good one clings.
• Dust the curry powder on at the end. It is part of the dish, and gives the top a fresh, toasty aroma that the cooked sauce lacks.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Currywurst

• Crispy chips
• Crusty bread rolls
• Cold lager

Storing & Reheating Currywurst

The sauce keeps in the fridge for up to 5 days, so make extra. Store cooked sausages separately for up to 3 days and reheat gently in a pan before pouring over the warm sauce.

Currywurst FAQ: Common Questions

Currywurst Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.