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Main Course · Germany · Berlin

Berlin Currywurst 🌭

Name: Berlin Currywurst
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Cuisine: German
Ingredients: 2 pork bratwurst or frankfurters; 3 tbsp tomato ketchup; 1 tsp tomato paste; 1/2 tsp Worcestershire sauce; 1 tsp honey; 1/2 tsp white vinegar; 1-2 tsp mild yellow curry powder; pinch ground cinnamon and cayenne; butter or oil for frying; 1 crusty bread roll or potato bun; extra curry powder to dust

Steamed, then pan-fried pork sausage chopped into bite-width pieces and drowned in curry-ketchup — the Berlin snack-bar classic that works better than any recipe has a right to.

Berlin German ⏱ 25 min Easy

Method

1

Simmer the sausages in water just below a boil for 8 minutes, then pat completely dry — a wet casing will not brown.
2

Warm the oil and the remaining 1 tsp curry powder for 30 seconds; the sauce carries the curry, not the meat.
3

Fry the sausages over medium heat until blistered brown all over, about 6 minutes. Cut into 2 cm rounds (Berlin style) or leave whole.
4

In a small pot melt 10 g butter, add ketchup, tomato paste, Worcestershire, honey, vinegar, cinnamon, cayenne and 2-3 tbsp water; simmer 3 minutes until glossy.
5

Toss the cut sausage through the sauce so every edge is lacquered, or lay whole sausages in the dip.
6

Serve in a split bread roll, dusted with more curry powder. Eat with a toothpick standing up — that is the local ritual.

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Berlin Currywurst 🌭

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