About this Dish
Sliced grilled sausage doused in curried ketchup, a Berlin street-food icon.
History & Origin
Invented in 1949 by Berlin food-stand owner Herta Heuwer, who mixed ketchup with curry powder she got from British soldiers — Berlin now has a museum dedicated to it.
IngredientsServes 2
🌭Bratwurst or pork frankfurters, 4 sausages
🍅Ketchup, 200ml
🫙Tomato passata, 3 tablespoons
🌶️Curry powder (mild or medium), 2 teaspoons plus extra for dusting
🧅White onion, 1 small finely grated
🍯Worcestershire sauce, 1 teaspoon
🧄Garlic powder, ½ teaspoon
🍬Sugar, 1 teaspoon
🧈Sunflower oil, 1 tablespoon
🍞Crusty bread rolls or chips, to serve
Method
1
Make the curry sauce first by combining the ketchup, passata, Worcestershire sauce, sugar, garlic powder, and grated onion in a small saucepan over medium-low heat. Stir well and bring to a gentle simmer.2
Add 2 teaspoons of curry powder to the sauce, stir thoroughly, and let it simmer for 8–10 minutes until slightly thickened and the onion has softened into the sauce. Taste and adjust seasoning with a pinch of salt if needed.3
Heat the sunflower oil in a frying pan or griddle pan over medium-high heat. Add the sausages and cook for 10–12 minutes, turning regularly, until they are nicely browned all over and cooked through.4
Remove the sausages from the pan and slice them into bite-sized rounds, about 1–2cm thick, on a chopping board.5
Arrange the sliced sausage on a plate or in a paper tray if you want the full street-food experience. Spoon the warm curry sauce generously over the top.6
Dust with an extra pinch of curry powder over the finished dish for that authentic Currywurst look and flavour. Serve immediately with crusty bread rolls or chips on the side.User Reviews
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