Bratwurst with Curry Ketchup (Currywurst)

Course Entree, Snack
Keyword Bratwurst, Curry, Currywurst


For the ketchup:

  • 1 tbsp vegetable oil
  • 1 small yellow onion peeled and finely chopped
  • 1 14-1/2 oz can whole peeled tomatoes, drained
  • 1 tbsp brown sugar
  • 2 cup cider vinegar
  • pinch powdered mustard
  • pinch ground allspice
  • pinch ground cloves
  • pinch ground mace
  • pinch ground cinnamon
  • 1/2 bay leaf
  • salt and freshly milled black pepper

For the Sausage:

  • 1 tbsp vegetable oil
  • 4 large fresh sausages preferably bratwurst
  • mild to medium currypowder


For the curry ketchup:

  • For the ketchup, heat the oil in a small saucepan and sauté the onion until translucent. Add the tomatoes and the sugar, vinegar, mustard, allspice, cloves, mace, cinnamon, and bay leaf.
  • Simmer, uncovered, for 45 minutes, until a thick paste forms.
  • Remove the bay leaf and puree the sauce. Season with salt and pepper and cool. The sauce can be kept refrigerated for 3 to 4 weeks.

For the sausages:

  • For the sausage, heat the oil in a large skillet. Sauté the sausages until cooked through and browned, turning them frequently. Top each sausage with the sauce and sprinkle with a pinch of curry powder. Serve at once.
Recipe courtesy of Nadia Hasani, Spoonfuls of Germany

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