Berlin Curry Sausages
4 servings
25 minutes
Currywurst is an iconic dish of German street food that emerged in post-war Berlin. It is said to have been first made by Herta Heuwer in 1949 by mixing ketchup, curry, and Worcestershire sauce to create a signature spicy sauce. Tender, golden-brown sausages are fried to a crispy finish and covered with the aromatic sauce, combining the sweetness of tomatoes, the heat of spices, and the depth of balsamic vinegar. They are served with fries or fresh crispy baguette, making it an ideal snack. The simplicity of preparation and rich flavor have made currywurst a symbol of German gastronomy, with its popularity long exceeding Germany's borders.
1
Make cuts on both sides of the sausages and fry well in a pan or deep fryer.
- Pork sausages: 4 pieces
2
Finely chop the onion and sauté in olive oil until translucent.
- Onion: 2 pieces
- Olive oil: 1 tablespoon
3
Add ketchup (can be replaced with tomato paste), pour in water to taste. Mix with curry powder, cayenne pepper, honey, Worcestershire sauce, and balsamic vinegar. Simmer on low heat until ready.
- Ketchup: 250 g
- Water: to taste
- Curry powder: 2 tablespoons
- Cayenne pepper: to taste
- Honey: 1 tablespoon
- Worcestershire sauce: to taste
- Balsamic vinegar: 2 tablespoons
4
Cut the sausages into small pieces and pour sauce over them. Serve with French fries or fresh baguette.
- Pork sausages: 4 pieces
