Currywurst Recipe

Cook the sausages

Preheat a skillet or grill over medium heat. Add 1 tbs oil. If sausages are frozen, thaw first. Cook the sausages, turning occasionally, until browned and cooked through (internal temperature 70–75°C / 160–170°F), about 10–12 minutes on stovetop or 10–14 minutes on grill. Remove to a plate and keep warm. If desired, slice sausages diagonally into 1/2-inch pieces before saucing; alternatively leave whole and slice after saucing.

If you prefer a smoky char, finish sausages on a hot grill or under a broiler for 1–2 minutes per side after browning.

Sweat onion and garlic

In the same skillet you used for the sausages (wipe out excess fat leaving a little for flavor, add butter if using), reduce heat to medium-low. Add the finely chopped onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the base

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the ketchup and 1 cup water or stock, scraping any browned bits from the pan. Stir to combine.

Season and simmer

Add apple cider vinegar, brown sugar, Worcestershire sauce, sweet paprika, hot or smoked paprika (if using), 2 tbs ground curry powder, 1 tsp salt (or 1/2 tsp to start), and 1/4 tsp black pepper. Bring the mixture to a gentle simmer. Reduce heat to low and simmer 6–8 minutes to meld flavors, stirring occasionally.

Adjust thickness

If the sauce is too thin, make a slurry by mixing 1 tsp cornstarch with 1 tsp cold water until smooth. Whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened. Taste and adjust seasoning: add more salt, sugar, vinegar, or an extra teaspoon of curry powder to taste. Stir in 1 tsp curry powder near the end for a fresh curry note.

Blend (optional)

For a smoother, restaurant-style sauce, transfer to an immersion blender and blend until smooth (or carefully blend in a countertop blender until silky). Return to the pan and reheat gently.

Combine sausages and sauce

If sausages are whole, slice them into bite-size pieces (about 1/2-inch thick). Return sliced sausages to the skillet with the simmering curry sauce and toss to coat, heating 1–2 minutes so the sausages absorb the sauce flavors.

Plate the sausages over fries, potato wedges, or in a crusty roll. Spoon extra curry sauce over top.

Sprinkle about 1 tsp curry powder evenly over the finished dish and garnish with chopped parsley if using. Serve immediately.