recipe-1

Recipe-1 › Curries of the world › Currywurst sauce

Berlin, Germany

Currywurst sauce

Berlin’s tomato-ketchup and curry-powder sauce over sliced sausage, invented in 1949.

Currywurst sauce
Different technique Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Currywurst sauce. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Currywurst sauce

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 4 Bratwurst sausages, fried and sliced.

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 1 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • a pinch · 50 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Currywurst sauce

  • 300 ml Tomato ketchup or passata
  • 1–2 tbsp Curry powder
  • 1 tsp Sweet paprika
  • 1 tsp Worcestershire sauce or a little vinegar
  • 1 tbsp Sugar or honey

Leave out

  • Green chillies
  • Turmeric
  • Vegetables
  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Currywurst sauce: do thisChop one onion finely; skip the chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Currywurst sauce: do thisFry the onion in a little oil until soft.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Currywurst sauce: do thisUse the sausages.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Currywurst sauce: do thisFry the sausages separately until browned, then slice them.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Currywurst sauce: do thisAdd 1–2 spoons of curry powder and paprika to the onion.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Currywurst sauce: do thisAdd ketchup or passata and a splash of water.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Currywurst sauce: do thisSimmer the sauce 10 minutes, then pour it over the sausages and dust with more curry powder.

Serve: With chips (fries) or a bread roll, Berlin style.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← JalfreziAll curries on the mapKerala chicken curry →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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