According to Spiegel, Germans eat approximately 800 million Currywurst each year. There is no doubt, that this particular sausage is very popular in Germany. The Currywurst Sauce recipe was probably invented in Berlin by Herta Heuwer. However there are also two other names that are apparently connected to German Currywurst Sauce: Lena Brücker and Waltraud Ziervogel. Which of those three ladies has actually invented the German Currywurst Sauce is veiled in secrecy. But because Berlin dos not really have many traditional dishes, let’s give the Currywurst Sauce to them:) (Just kidding) (Or not!:))
While searching for the perfect German Currywurst Sauce recipe I tried to find one based on tomato puree, rather than ketchup. There are few reasons for that. First of all I prefer cooking with raw ingredients, rather than using processed food (ketchup). And lastly, ketchup taste vary a lot from manufacturer to manufacturer therefore you might get a sauce that tastes completely different to the one I make. I really wanted to avoid that.
I hope that you will enjoy this recipe when you are back at home and that is will remind you, how good the German Street Food is! If you are a fan of German food, please have a look at our recipe index: Traditional German Food.
Traditional German Currywurst Recipe
- 2 tbsp vegetable oil
- 2 onions medium
- 500 ml sieved tomatoes
- 100 ml broth
- 30 g tomato pure
- 1,5 tbsp sugar brown
- 3 tsp paprika powder
- 2 tbsp curry powder the one you like!
- 1 tsp Worcestersauce
- salt, cayenne pepper
- Chop the onions into small pieces.
- Take a large pan and preheat the oil. As soon as it’s warm fry the onions until translucent.
- Add the chicken broth and sieved tomatoes. Wait until the sauce cooks.
Season with sugar, paprika and curry powder, worcestersauce and salt. Let it simmer over small heat for 20 minutes,
- Add cayenne pepper if you like spicy!
- As soon as your sauce is ready you can boil or grill your sausage.
- Serve warm with curry powder on the top and rye bread.
- Keep in the fridge up to 3 days or freeze it.
The recipe is for 4 sausages – 2 people