Currywurst
Currywurst is a fried pork sausage sliced into bite-sized rounds, smothered in a spiced tomato-curry sauce, and finished with a generous dusting of curry powder. It relies on the contrast between the crisp skin of a seared bratwurst and the tang of a cooked-down tomato base.
- Difficulty
- Easy
- Total time
- 25 min
- Hands-on
- 25 min
- Serves
- 2
Ingredients
- 2 pork bratwursts, pre-cooked
- 1 cup tomato passata or ketchup
- 1 tbsp curry powder (mild or medium)
- 1 tsp worcestershire sauce
- 1 tsp sugar
- 1/2 tsp smoked paprika
- 1 tbsp neutral oil
Step by step
Build the sauce
In a small saucepan, combine the passata, sugar, Worcestershire sauce, and half of the curry powder. Simmer over low heat for 10 minutes until thickened.
Sear the sausages
Heat the oil in your skillet. Add the whole sausages and cook, turning occasionally, until the casing is dark and crisp, about 6-8 minutes.
Slice
Remove sausages from the pan. Let them rest for 60 seconds, then slice into 1-inch thick rounds on a bias.
Assemble
Arrange the slices on a plate, pour the warm sauce over the center, and dust the entire plate with the remaining curry powder.
Questions people ask
Should I skin the sausage?
No. The casing provides the snap that defines a proper currywurst.
Can I use ketchup instead of passata?
Yes, but reduce the sugar significantly, as ketchup is already quite sweet.
Tips
- If using raw bratwurst, simmer them in water for 5 minutes first to ensure they are cooked through before searing.
- Don't skimp on the final dusting of curry powder; it provides the aromatic punch that balances the sugar in the tomato base.
- If the sauce is too thick, thin it with a tablespoon of water or a splash of apple cider vinegar.
Variations
- Spicy Version: Add a teaspoon of cayenne pepper or finely minced chili to the sauce while it simmers.
- With Fries: Serve alongside double-fried potato wedges topped with a dollop of mayonnaise.