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I’m going to start off this recipe with the WORLD’S BIGGEST CAVEAT: I have never had Currywurst or Bratwurst before making this recipe. So this is my take on Currywurst after extensive research (Googling) and looking at various methods of making Currywurst. From this research I have come to the conclusion that everyone has their own take on how to make Currywurst and I haven’t been able to come to the conclusion about which is the best way. But this is my way and it tasted nice and turned out well! However, if you do know of a more traditional Currywurst recipe, then do let me know!

Currywurst is a German fast food dish which comprises of Fried Bratwurst and covered with a Curry Ketchup Sauce and is traditionally served with chips and is extremely popular! Unfortunately, I have never been to Germany and haven’t been able to try it, so that’s why I’ve made my take.

A point worth nothing that as well as the curry ketchup, Currywurst is usually sprinkled with some curry powder as well, but I skipped this step this time around as I wanted to try it with just the sauce this time around.


Print Recipe
Serves: 2 Cooking Time: 15 mins


  • 6 x Bratwurst Sausages
  • 100g Tomato Ketchup
  • 250ml Beef Stock
  • ½ Small Onion
  • 5 tsp Mild Curry Powder
  • 2 tsp Smoked Paprika
  • ¼ tsp Cayenne
  • 1 tsp Salt
  • 1 tsp Sugar
  • ½ tsp Baking Powder



Preheat an oven to 190°C (170°C fan)/375°F/Gas Mark 5.


Prick the Bratwurst with a fork a few times on both sides. Then lightly fry on both sides for a couple of minutes, and then place into the oven for 15 minutes - or simply cook according to the instructions on the packet!


While your Bratwurst is cooking in the oven, very finely dice the onion and place into a saucepan in some oil and gently fry on a medium-low heat for 5 minutes.


Add the curry powder, paprika, cayenne, salt, and sugar into the onions and cook out for another 3 - 4 minutes.


Combine the beef stock and tomato ketchup in a jug, turn the heat up on the saucepan to medium-high, and gradually stir in the stock mixture to the spiced onion mixture. Bring to a gentle simmer, and cook for another 5-6 minutes till the sauce thickens.


Add in the baking powder and stir it in and cook for another minute. Note: The baking powder is supposed to reduce a bit of the acidity of the ketchup, and it seemed to work for me.


Remove the Bratwurst from the oven. Currywurst is traditionally served sliced, covered in the Curry Ketchup, with a sprinkle of curry powder and with a side of chips!

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