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Currywurst Recipe

Name: Gilde Brewery & Restaurants Currywurst Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: German
Ingredients: 6 pieces knackwurst (or bratwurst/Polish sausage) links; 2 tbs neutral oil (vegetable or canola); 1 tbs butter; 2 tsp curry powder (for topping); 1 tbs fresh parsley, finely chopped (optional); 1 tbs unsalted butter or oil; 1 cup yellow onion, finely diced; 2 tsp garlic cloves, minced; 2 tbs tomato paste; 1 cup ketchup; 250 ml tomato passata (or strained crushed tomatoes); 100 ml water; 1 tsp brown sugar; 2 tbs mild curry powder; 1 tsp sweet smoked paprika; 1 tsp Worcestershire sauce; 1 tbs apple cider vinegar; 1 tsp salt; 1 tsp black pepper; 900 g russet potatoes, peeled or scrubbed and cut into 1/2" sticks; 2 tbs neutral oil; 1 tsp cornstarch; 1 tsp salt; 1 tsp black pepper; 0.5 tsp optional: smoked paprika or garlic powder

Inspired by Gilde Brewery & Restaurant

Time1h

Serves4

Seared Scored Knackwurst in a Curry Tomato Sauce topped with Curry Powder. Served with French Fries.

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Ingredients

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Sausages & Finish

6 pieces knackwurst (or bratwurst/Polish sausage) links

2 tbs neutral oil (vegetable or canola)

1 tbs Butter

2 tsp curry powder (for topping)

1 tbs fresh parsley, finely chopped (optional)

Curry Tomato Sauce

1 tbs unsalted butter or oil

1 cup yellow onion, finely diced

2 tsp Garlic cloves, minced

2 tbs tomato paste

1 cup Ketchup

1.06 cup (250 ml) tomato passata (or strained crushed tomatoes)

0.42 cup (100 ml) water

1 tsp Brown sugar

2 tbs mild curry powder

1 tsp sweet smoked paprika

1 tsp Original Worcestershire Sauce

1 tbs Apple cider vinegar

1 tsp Celtic sea salt

1 tsp black pepper

French Fries (Oven-style)

1.98 lb (900 g) russet potatoes, peeled or scrubbed and cut into 1/2" sticks

2 tbs neutral oil

1 tsp Cornstarch

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp optional: smoked paprika or garlic powder

Method

French Fries (Oven-style)

preheat and prep

Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper and set racks so fries get good air circulation.

Toss cut potato sticks in a large bowl with cornstarch, 2 tbs oil, salt, pepper and optional smoked paprika/garlic powder until evenly coated. Spread in a single layer across the prepared baking sheets (don’t overcrowd — use both sheets if needed).

Bake 20 minutes, flip or rotate pans, then bake another 10–15 minutes until crisp and golden. For extra crispness, finish under broiler 1–2 minutes watching closely. Keep warm in low oven (~100°C/210°F) while finishing sauce and sausages.

Curry Tomato Sauce

sauté aromatics

Heat 1 tbsp butter or oil in a medium saucepan over medium heat. Add the diced onion and sauté until soft and translucent, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add 2 tbsp curry powder and 1 tsp smoked paprika; toast spices 30 seconds while stirring to bloom flavors.

Add ketchup, 250 ml passata, 100 ml water, 1 tsp brown sugar, 1 tsp Worcestershire sauce and 1 tbsp apple cider vinegar. Stir to combine and bring to a gentle simmer.

Simmer uncovered 10–12 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust seasoning with 1 tsp salt and 1 tsp black pepper, or more apple cider vinegar or sugar to balance acidity and sweetness.

If you prefer a very smooth sauce, purée with an immersion blender or in a blender until silky, then return to the pan and keep warm on very low heat.

Sausages & Finish

score sausages

Using a sharp knife, lightly score the sausages on the diagonal 3–4 times per link (don’t cut through). This helps them curl, sear evenly and absorb sauce.

sear and finish

Heat 2 tbs neutral oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add the scored sausages and sear 3–4 minutes per side, rotating to get good color and slight blistering on all sides. Reduce heat to medium and cook through another 3–4 minutes, or until internal temperature reaches 70–72°C (158–162°F). Remove and rest briefly on a cutting board.

Slice each sausage into 1–1.5 cm thick pieces on the bias (or leave whole, as preferred). Place sausages on a serving platter or individual plates and spoon the hot curry tomato sauce generously over them.

Dust the sauced sausages with 2 tsp curry powder evenly, sprinkle chopped parsley if using, and serve immediately with the oven fries alongside. Provide extra sauce on the side for dipping.