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Curry Wurst Recipe


1 1/2 Veal Bratwurst or Polish sausage or sausage of your choice

¼ cup Ketchup

1 tablespoon Curry

1/8 cup Chicken stock or water

6 thinly sliced Onion rings for deep frying

1 table spoon finely chopped onions

Deep fry sliced onions in hot oil until crisp.Set aside.

Mix the Curry with the Ketchup,

Slice Sausage (¾ inch) and sauté with finely

chopped onion in heavy hot skillet,

Add chicken stock or water and Ketchup & Curry mixture,

Mix well with Sausage and bake in oven for 3 – 5 minutes,

Put on plate, top with deep fried onions (optional) and dust with Curry powder before serving.

Curry wurst is a typical German dish, normally made of Bratwurst (pork) cut into slices and seasoned with curry sauce (regularly consisting of ketchup blended with curry) and generous amounts of curry powder. It is usually served with French fries or bread rolls. In different parts of Germany occurs  a variation in the type of sausage used and in the ingredients of the sauce, and there are disputes over where curry wurst was originally invented and which version is to be considered “correct”. Currywurst is almost exclusively sold in take-away diners or hot-dog stall type places,.

For decades, curry wurst has been by far the most popular fast-food dish with Germans, typical of but not limited to working-class diet habits. And even today it remains easily available almost everywhere and continues to enjoy a certain cult status. Curry wurst seems to have been invented in the post-World-War II years.

According to the Berlin legend, the sauce was invented by Herta Heuwer, when, while waiting for customers at her sausage stall in Berlin on a rainy day in September 1949, she started to experiment with the ingredients out of sheer boredom.

Curry Wurst Recipe

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