🌭 Currywurst
Currywurst is sliced grilled or fried pork sausage smothered in a warm ketchup-based sauce spiced with curry powder, then dusted with more curry on top. It is smoky, sweet and tangy with a gentle heat. It is eaten standing at street stalls from a paper tray with a small wooden fork, often alongside fries.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 pork sausages (about 400 g)
- 150 ml ketchup
- 2 tsp curry powder, plus extra for dusting
- 1 small onion, finely chopped
- 100 ml water
- 1 tsp sugar
- 1 tsp vegetable oil
- 1/2 tsp sweet paprika
Method
- Soften the onion in the oil for 4 minutes.
- Stir in the curry powder and paprika for 30 seconds, then add the ketchup, water and sugar and simmer for 8 minutes.
- Meanwhile grill or pan-fry the sausages for 8–10 minutes until browned all over.
- Slice the sausages into thick rounds and arrange them in a tray or on a plate.
- Pour the hot sauce over, dust with curry powder and serve.
How to make it lighter
- Grill the sausages instead of deep-frying them.
- Serve with a crisp salad instead of fries to keep the plate lighter.
- Use a no-added-sugar ketchup and skip the extra sugar in the sauce.
History
The dish is usually credited to Herta Heuwer, who is said to have first sold sausage with a curry-ketchup sauce at her Berlin stand in 1949, using ingredients obtained from British soldiers. Berlin and the Ruhr area both claim it, and it remains one of Germany's most popular street foods.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →