Germany Currywurst
Currywurst is the ultimate German street snack. Invented in 1949 by Herta Heuwer after she obtained curry powder from British soldiers, Currywurst got its start in a Berlin street stall—the same kind of venue the snack is sold from today. The sweetness of ketchup, the spice of curry powder, and the meatiness of bratwurst combine to give this simple cultural hybrid a complex flavor. Currywurst is iconic in German cuisine and consumed in huge quantities throughout the country. There is even a museum in Berlin dedicated to the phenomenon. Recipe Servings: Serves 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 15 oz (425 g) ketchup
- 1 lb (450 g) bratwurst or bockwurst
- 2 Tbsp (30 ml) chili sauce
- 1/2 tsp (3 g) onion salt
- 1 tsp (6 g) black pepper
- 1 pinch paprika
- curry powder to taste
Directions
- Preheat the oven broiler.
- In a small pan, combine ketchup, chili sauce, onion, salt, pepper, and paprika. Stir mixture until all spices are evenly distributed. Lower heat to a simmer to warm sauce.
- In the meantime, arrange bratwurst on a lined baking pan. Broil the sausages for about 3–4 minutes on each side or until they are cooked through.
- Remove the sausages from the oven and slice each one lengthwise and then into bite-sized pieces.
- Add bratwurst to sauce and mix until each piece is coated. Serve Currywurst warm.
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