Main Course
Authentic German Currywurst with Sauerkraut
Prep15 min
Cook30 min
Total45 min
Serves2
SkillEasy
Authentic German Currywurst is the classic German street-food dish — sliced bratwurst in a warm, spiced curry sauce, just the way you'd get it at a German Imbiss. In this recipe, German Kitchen Mama shows you how to make the currywurst sauce from scratch and bring the whole plate together, served the OSGS way with tangy sauerkraut and crispy Bratkartoffeln (German fried potatoes) on the side. Simple, hearty, pure comfort food — real Currywurst you can cook at home.
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German Currywurst - Cooking Bundle + Free Video Tutorial
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Bratwurst (Pack of 4)
$12.99
Kühne Currywurst Sauce
$4.49
Pfanni Bratkartoffeln
$6.49
Ingredients
- 1 pack Bratwurst (Pack of 4)
- 1 Kühne Currywurst Sauce
- 1 jar Hengstenberg Mildessa Wine Sauerkraut
- 1 pack Pfanni Bratkartoffeln (German fried potatoes)
- Curry powder, to finish
Step by Step Instructions
Task 1: Prepare Sauerkraut
- Prep: Chop, peel, and grate half an apple.
- Cook: Add sauerkraut and grated apple to a pot, then simmer gently for 15 minutes.
Task 2: Bratkartoffeln
- Preparation: Gently loosen the pre-cooked potatoes inside the plastic packaging to separate the slices before opening.
- Cooking: Heat a pan on maximum heat, add Ghee and add the potatoes in a single layer, ensuring they do not overlap.
- Searing: After a while, carefully flip the potatoes to crisp them up evenly on both sides without breaking them apart.
Task 3: Fry Sausages
- Preparation: Heat a separate pan on maximum heat, adding a touch of Ghee
- Cooking: Place the sausages into the hot pan and fry them over high heat, turning regularly.
- Finishing: Sear them thoroughly until they are perfectly crispy, beautifully browned, and cooked all the way through.
Task 4: Heat Currywurst Sauce
- Preparation: Pour the Currywurst sauce directly into a small pot.
- Heating: Warm it up over medium heat, keeping a close eye on the temperature.
- Simmering: Stir the sauce continuously while heating to prevent it from sticking or burning at the bottom of the pot.
Task 5: Plate Up & Guten Appetit!
- Slicing: Carefully cut the freshly fried sausages into bite-sized pieces.
- Arranging: Plate the sliced sausages first, then add the crispy pan-fried potatoes and the warm apple sauerkraut right next to them.
- Finishing: Generously pour the warm Currywurst sauce over the sausages and top it off with a final dusting of fine curry powder.
Frequently asked questions
What is currywurst?
Currywurst is a German street-food classic: grilled or fried bratwurst, sliced and topped with a warm, spiced curry-ketchup sauce and a dusting of curry powder. It is sold at Imbiss stands across Germany, especially in Berlin.
What sauce goes on currywurst?
The sauce is a spiced tomato and curry-ketchup base, seasoned with curry powder and often a touch of paprika. You can make it from scratch or use a ready German currywurst sauce.
What kind of sausage is used for currywurst?
Traditionally a bockwurst or another scalded sausage (Brühwurst) is used, and in Berlin often a skinless Currywurst sausage. A good pork bratwurst works well too — any quality German sausage does the job at home.
Where does currywurst come from?
Currywurst was invented in Berlin in 1949 by Herta Heuwer, who mixed ketchup and curry powder into a sauce for grilled sausage. It has been a German street-food staple ever since.
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