If there’s one dish that screams Berlin, it’s Currywurst – a juicy sausage smothered in tangy-sweet curry ketchup and served with a pile of crispy fries or a crusty roll. Simple? Yes. But its place in German street food history is anything but ordinary.
This article shows you how to make a classic Currywurst from scratch – sausage, sauce, and all. We’ll cover its wartime origins, the essential ingredients, and the proper way to serve it Berlin-style.
Whether you’re a homesick Berliner or just curious about German food culture, this recipe brings the capital’s boldest flavor to your plate.
What Is Currywurst?
Currywurst is a grilled or steamed pork sausage, typically sliced into bite-sized pieces, and topped with a curried ketchup-based sauce. It’s found all over Germany, but Berlin claims it as its own.
Invented in 1949 by Herta Heuwer, a resourceful Berlin woman who mixed British curry powder with American ketchup, Currywurst became a fast favorite in post-war Germany – warm, affordable, and satisfying.
Ingredients for Authentic Currywurst
This recipe serves 4 portions.
For the Sausages:
4 Bratwurst or Bockwurst (uncooked or precooked)
Optional: vegetable oil, if pan-frying
For the Curry Ketchup Sauce:
1 tbsp neutral oil (e.g. sunflower)
1 small onion, finely chopped
1 clove garlic, minced
1 cup tomato ketchup
1/4 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar
1–2 tsp curry powder, plus more for sprinkling
1/2 tsp smoked paprika
Optional: a pinch of cayenne pepper or chili flakes for heat
Tools and Equipment
Medium saucepan
Skillet or grill pan
Knife and cutting board
Whisk
Small serving forks or toothpicks (for an authentic feel)
Step-by-Step Instructions
Step 1: Make the Curry Sauce
Heat oil in a saucepan over medium heat.
Add chopped onion and garlic. Sauté until soft and golden.
Stir in ketchup, water, vinegar, sugar, curry powder, and paprika.
Simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens.
Adjust seasoning to taste – add cayenne for extra heat if desired.
Keep warm on low heat or reheat just before serving.
You can blend the sauce if you prefer a smoother consistency.
Step 2: Prepare the Sausages
If using raw Bratwurst: Grill or pan-fry over medium heat until fully cooked (internal temp 70°C / 160°F).
If using precooked sausages: Simply grill, pan-fry, or steam until heated through.
Let them develop a light crust for best flavor.
Step 3: Slice and Serve
Slice sausages into thick bite-sized chunks.
Generously spoon curry ketchup over the top.
Dust with extra curry powder for that signature yellow hue.
Currywurst is a grab-and-go street food, traditionally served in a paper tray with a tiny wooden fork.
Popular pairings:
French fries with mayo
White bread roll to mop up the sauce
Pilsner or Cola as a drink (in true Berlin fashion)
Want the full experience? Play some 80s Neue Deutsche Welle while eating.
Regional Variations
Berlin Style: Tomato-heavy curry ketchup, often spicy, served with a crusty roll.
Ruhrgebiet (West Germany): Sometimes uses a chunkier tomato-based sauce with onions.
Hamburg & Northern Germany: Some add Worcestershire sauce or even fruit like apples.
In every region, the sauce is key – and the curry powder must be noticeable, not subtle.
Tips and Tricks
Use quality sausages – mild Bratwurst or Bockwurst works best.
Customize your ketchup: add mustard, soy sauce, or hot sauce to taste.
Currywurst sauce keeps well for up to a week in the fridge.
Freeze leftover sauce in small portions for future meals.
You can even use the curry ketchup on burgers or fries for a German twist.
Currywurst Fun Facts
Berlin had an entire museum dedicated to Currywurst (Deutsches Currywurst Museum – now closed but fondly remembered).
Over 800 million Currywursts are eaten in Germany each year.
Former Chancellor Gerhard Schröder once called it his favorite food.
McDonald’s Germany has sold a Currywurst-style menu item.
Currywurst even appears in German literature and punk music as a symbol of working-class culture.
Currywurst is more than just sausage and sauce – it’s a spicy symbol of post-war innovation, Berlin attitude, and everyday comfort. With this recipe, you can recreate the street corner classic at home and get a true taste of Germany’s most famous fast food.
Once you master the basics, play with the sauce – add smoky paprika, chopped chili, or even a splash of beer for a bold personal spin.
Explore more classic sausages in our Bratwurst Recipe or dive into Nürnberger Rostbratwurst for something bite-sized and smoky.
