Currywurst is one of Germany’s most beloved street foods. This homemade recipe features a secret ingredient in the sauce and has been refined by our family over more than 13 years.
In Germany, Currywurst is everywhere—at festivals, Christmas markets, Imbissbuden (snack stands), and sports stadiums. It’s simple to make at home and perfect for satisfying a craving for classic German street food.
We first learned this sauce from a Thermomix cookbook we received as a wedding present. Even after we stopped using the Thermomix, we kept making this sauce because it delivers a depth of flavor that far surpasses packet mixes or ketchup-only versions.
Why our recipe
- Authentic: We’re German and have been perfecting this version for over a decade.
- Batch-friendly: The recipe yields four jars of sauce, each covering about six sausages—make a batch and refrigerate or freeze for easy meals.
- Secret ingredient: German-style pickles add a bright, savory depth that ketchup alone can’t provide. The result is balanced—not overly sweet or sour.
What is currywurst?
Currywurst is a grilled or pan-fried pork sausage, sliced and smothered in a spiced tomato-curry sauce, finished with a dusting of curry powder. It’s traditionally served from Imbiss stands with fries or a crusty roll. The dish originated in Berlin in 1949 and remains a staple of German street food.
Key ingredients (& swaps)
Below is an overview of what you’ll need. Quantities are in the recipe card further down.
- German-style pickles: The secret ingredient. They melt into the sauce and add tang and texture that vinegar alone can’t replicate. Look for European-style pickles or cornichons. If you must substitute, use plain dill pickles without garlic and add a touch more sugar to balance flavor.
- Onion or shallots: Provides a savory base; finely chopped to blend into the sauce.
- Unsalted butter: Adds richness; a neutral oil can be used but butter yields better flavor.
- Curry powder: The defining spice—use a standard yellow curry powder from the spice aisle rather than specialty blends.
- Passata (strained tomatoes): Creates a smooth tomato foundation. If using crushed tomatoes, strain or blend briefly for a smoother result.
- Ketchup and tomato paste: Ketchup adds sweetness and tang; tomato paste gives concentrated tomato flavor and body.
- Bouillon paste: Adds savory depth without making stock—Better-than-Bouillon beef base is recommended. Substitute vegetable bouillon for a vegetarian version.
- Apple cider or white wine vinegar: Adds brightness and balances richness. Avoid balsamic—it’s too heavy here.
- Sausages: Use cooked German-style bratwurst, knackwurst, or bockwurst for the best texture and flavor.
What sausage to use for currywurst?
In Germany, currywurst is traditionally made with Bratwurst or Brühwurst (cooked sausages). Knackwurst and bockwurst are excellent choices—they have a firmer texture and a pronounced pork flavor compared to many North American supermarket bratwursts.
We often use German-style bratwurst from a European deli or fully cooked sausages like knackwurst, which pan-fry and char nicely. Avoid hot dogs, breakfast sausages, or heavily seasoned American bratwursts—the flavor profile and texture can be off.
Whatever sausage you choose, brown it deeply on all sides before serving. Good color equals good flavor; aim for a nice char by grilling or pan-frying.
Top tips before you start
- Toast the curry powder: Fry it in butter for about two minutes before adding liquids to avoid a raw, powdery taste.
- Use German pickles: American dill pickles can change the sauce’s balance. German-style pickles are worth seeking out for authenticity.
- Chop pickles finely: They should melt into the sauce—no large chunks.
- Don’t skimp on browning: Sausages need time over medium-high heat to develop a flavorful crust.
- Adjust heat and acidity: Add sambal oelek or hot sauce for more heat; reduce vinegar slightly if you prefer a milder tang. Some acidity is important to cut through the richness.
- Make smaller batches: The recipe halves easily if you want fewer jars.
How to make currywurst
- Chop the onions and pickles: Finely dice the pickles and onion so they blend into the sauce.
- Sauté the onion: Melt butter in a large saucepan over medium-high heat. Add the onion and a bit of sugar and sauté about 3 minutes until softened; the sugar helps with light caramelization.
- Toast the curry powder: Add the curry powder and cook for about 2 minutes, stirring constantly until fragrant. Then stir in the tomato paste for a few seconds to develop flavor.
- Finish the sauce: Add passata (or strained crushed tomatoes), ketchup, salt, bouillon, vinegar, and the minced pickles. Bring to a boil, then reduce heat and simmer 15 minutes. Taste and adjust seasoning.
Serving suggestions
Pan-fry or grill the sausages over medium-high heat until deeply browned on all sides. Fully cooked sausages like knackwurst take about 8–10 minutes; raw bratwurst need a bit longer to cook through.
Slice the sausages into rounds, spoon the curry sauce over them generously, and finish with a dusting of curry powder. That final sprinkle is part of the classic presentation.
Keep sides simple: fries are the traditional accompaniment, or serve with a crusty Brötchen to mop up extra sauce. Currywurst is served with the sauce on top of the sliced sausages—not as a side dip.
Storage & freezing
Make-ahead: The sauce can be made a day ahead and refrigerated. Reheat gently before serving—flavors meld and deepen.
Store: Leftover sauce keeps in an airtight container in the fridge for 3–4 days. If you ladle the hot sauce into clean mason jars and seal right away, it will keep in the refrigerator for about 3–4 weeks.
Freeze: Cool slightly, then transfer to freezer-safe containers or silicone molds for individual portions. Leave headspace in jars for expansion. Thaw overnight in the fridge and reheat gently.
More German recipes to try
Main Dishes
German Schnitzel
Sides & Salads
Wurstsalat
Bread & Muffins
Bavarian Pretzels
German Recipes
German Goulash
Currywurst Recipe
Ingredients
For the curry sauce
- 3–4 medium pickles, German-style
- 1 medium onion (or 2 shallots)
- 4 tablespoons unsalted butter
- 1 tablespoon sugar
- 4 tablespoons curry powder
- ¼ cup tomato paste (70 g)
- 3½ cups passata (or crushed tomatoes)
- 2 cups tomato ketchup
- 2 teaspoons salt
- 2 teaspoons beef bouillon paste (or vegetable bouillon)
- 1½ tablespoons apple cider vinegar
For the currywurst
- 16 sausages, bratwurst or other cooked sausages
- Curry powder, to sprinkle on top
Instructions
- Chop pickles and onions. Finely dice and set aside.
- Sauté onion. Melt butter in a large saucepan over medium-high heat. Add onion and sugar; sauté about 3 minutes until softened.
- Toast curry and tomato paste. Add curry powder and cook 2 minutes until fragrant, stirring constantly. Stir in tomato paste for a few seconds.
- Add remaining ingredients. Stir in passata, ketchup, salt, bouillon, vinegar, and the minced pickles. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Taste and adjust seasoning.
- Grill the sausages. While the sauce simmers, grill or pan-fry sausages until nicely browned on all sides.
- Serve or jar. Slice sausages, spoon sauce over them, and finish with a dusting of curry powder. To store, ladle hot sauce into clean mason jars, seal, and refrigerate or freeze as desired.
Notes
- Pickles: Use German-style pickles for authentic flavor; they integrate into the sauce and balance sweetness and acidity.
- Batch cooking: This recipe makes about four 1-lb (450 g) jars—enough for 16 sausages. Seal hot jars immediately for longer refrigerator storage or freeze for months.
- Sausage tip: Achieve a deep brown crust on the sausages before slicing; the crust helps the sausage stand up to the thick sauce.