Currywurst with Homemade Sauce
Authentic Berlin-style Currywurst with fried coarse bratwurst sausages and a spicy, homemade tomato-curry sauce, served with a sprinkle of curry powder.
- 25 min
- 431 kcal / serving
- easy
- Protein
- 18.1 g
- Fat
- 31.2 g
- Carbs
- 18.7 g
Contains: mustard, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 coarse bratwurst sausages (pork)
- 1 tbsp rapeseed oil (for frying)
- 1 onion
- 2 tbsp tomato paste
- 3 tsp curry powder
- 1 tsp sweet paprika
- 200 ml passata
- 50 ml water
- 1 tbsp cider vinegar
- 1 tsp sugar
- Salt
- Pepper
Method
- Peel and finely dice the onion.
- Heat the rapeseed oil in a pan and fry the coarse bratwurst sausages over medium heat until golden brown all around, about 8-10 minutes. Remove the sausages from the pan and set aside.
- Sauté the diced onion in the remaining frying fat until translucent. Add tomato paste, 2 tsp curry powder, and paprika powder, and fry for 1 minute while stirring.
- Deglaze with strained tomatoes and water, stir in apple cider vinegar and sugar. Season the sauce with salt and pepper and simmer over low heat for 5-7 minutes until slightly thickened.
- Cut the fried bratwurst sausages into bite-sized slices.
- Pour the warm sauce over the sausage slices and sprinkle with the remaining 1 tsp curry powder.
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