Currywurst Recipe

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Make authentic German Currywurst at home! Our family recipe uses a secret ingredient for a deep, tangy flavor and is easy and fast to make.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: German

Servings:

Chop the pickles and onions. Finely chop the pickles and onions by hand. Set aside.
3-4 medium pickles, 1 medium onion
Sauté onion. Melt the butter in a large saucepan over medium-high heat. Add the onion and sugar and sauté for about 3 minutes, stirring frequently, until softened.
4 tablespoons unsalted butter, 1 tablespoon sugar
Toast the curry and tomato paste. Add the curry powder and cook for another 2 minutes, stirring constantly, until fragrant. Add the tomato paste and stir for a few more seconds.
4 tablespoons curry powder, ¼ cup tomato paste
Add the remaining ingredients. Add the passata (or crushed tomatoes), ketchup, salt, bouillon, vinegar, and reserved minced pickles. Stir well to combine.
3 ½ cups passata, 2 cups tomato ketchup, 2 teaspoons salt, 2 teaspoons better-than-bouillon beef, 1½ tablespoons apple cider vinegar
Simmer. Bring the sauce to a boil over medium heat, stirring occasionally. Reduce heat, cover with a lid, and simmer for 15 minutes. Taste and adjust seasoning as needed.
Grill the sausages. While the sauce is cooking, grill the sausages on a BBQ or pan-fry them until nicely browned.
16 sausages
Serve it or jar it up. Serve over grilled, sliced sausages with a sprinkle of curry powder on top, or, while still hot, ladle the sauce into 4 clean mason jars (1 lb / 450 g each) and seal immediately.

Pickles: Use German-style pickles for the most authentic flavor. The ingredient section of the post has additional information about which pickles work best and substitutions.
Batch Cooking: This recipe makes about 4 jars or enough for 16 sausages. To store for weeks, ladle the boiling hot sauce into clean mason jars and seal immediately. Once cooled, they keep in the fridge for up to 4 weeks or in the freezer for months.
Sausage Tip: For the best texture, pan-fry or grill your sausages until they are deeply browned. Currywurst relies on that 'crust' to stand up to the thick sauce. Always slice the sausage before pouring the sauce over the top.