Currywurst Recipe

Prepare sausages

Pat sausages dry with paper towel. Using a sharp knife make shallow diagonal slits across each sausage (3–4 shallow cuts) to help cooking and let sauce penetrate.

Heat a large skillet over medium-high heat. Add 1 tbs vegetable oil. When oil shimmers, add sausages and sear, turning every 2–3 minutes until browned on all sides, about 8–10 minutes total.

Reduce heat to medium-low, add 1 tsp butter if using, cover and cook 4–6 minutes more until sausages are cooked through (internal temperature 160°F/71°C for pork). Remove sausages to a cutting board and keep warm.

Slice sausages into 1/2-inch thick rounds on the diagonal and set aside. Reserve pan drippings for the sauce.

In a small bowl whisk together 1 cup water with 2 tbs tomato paste until smooth to make a tomato slurry.

Return the skillet with reserved drippings to medium heat. If pan is too dry, add 1 tsp oil. Add ketchup, tomato slurry, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp turmeric (if using), 1 tsp black pepper, and 3 tsp salt. Stir to combine.

Bring mixture to a gentle simmer, then reduce heat to low. Stir in 2 tbs curry powder and simmer uncovered 6–8 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust seasoning—add more vinegar for brightness, sugar for sweetness, or salt as needed.

If you prefer a very smooth sauce, transfer to a blender or use an immersion blender and puree until smooth, then return to pan and reheat gently.

Place sliced sausages back into the skillet with the sauce and toss gently to coat and warm through, about 1–2 minutes.

Transfer sausages to plates or a serving platter. Spoon extra curry ketchup over the top. Sprinkle 2 tsp curry powder evenly over each portion for the characteristic currywurst finish and dust with chopped parsley if using.

Serve immediately with fries or crusty rolls and extra sauce on the side.