Homemade Currywurst Recipe
Currywurst or curry wurst is the classic German street food with its heart in Berlin; it is a recipe that is gloriously quick and simple to make at home, and that includes the delicious curry ketchup.
Servings 2 Servings
Calories 890kcal
Ingredients
- 6-8 Bratwurst Sausages 400g
- 1 tablespoon Cooking Oil
- 2 Spring Onions
- ¼ teaspoon Coarse Sea Salt
- Pinch Curry Powder
For the Curry Ketchup:
- 6 tablespoon Tomato Ketchup
- 2 teaspoon Medium Curry Powder
- 1½ tablespoon Worcestershire Sauce
- 3 tablespoon Apple Juice
- 1 teaspoon English or German Mustard
- ½ teaspoon Bicarbonate of Soda
Instructions
- Add the ketchup, curry powder, Worcestershire Sauce, apple juice and mustard in a small (15cm or 6") saucepan and heat it over a medium heat.
- When the sauce begins to bubble, remove it from the heat and stir in the bicarbonate of soda; this will immediately react with the acid and begin to bubble. Keep stirring until it stops bubbling and then set it aside.
- Finely slice the spring onions.
- Mix the salt with the pinch of curry powder and set aside.
- Heat the cooking oil in a medium (24-28cm or 8-11") frying pan over a medium heat, and when it is hot, cook the bratwurst. They will take around 12-15 minutes, flip to ensure that you get a nice even colour on the sausages.
- Slice the bratwurst into 25-35mm (1-1½") pieces then add a slathering of the sauce followed by a sprinkling of the curry salt and the spring onions
Video
Notes
A lot of recipes that are aimed at the US market recommend boiling the bratwurst before cooking. Most bratwurst sold in the UK do not need this step, please check the packaging before cooking.
Nutrition
Serving: 1 | Calories: 890kcal | Carbohydrates: 20g | Protein: 32g | Fat: 75g | Saturated Fat: 24g | Polyunsaturated Fat: 46g | Cholesterol: 169mg | Sodium: 2686mg | Fiber: 1g | Sugar: 10g
