Authentic German Currywurst Sauce Recipes

CURRYWURST SAUCE

Steps:

• Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

GERMAN CURRY SAUCE FOR WURST

Steps:

• Heat ketchup in a small saucepan over medium-low heat until warm, stirring often.
• Meanwhile, add lots of curry powder- about a teaspoon at a time (I use about 3-4 tsp. total), stirring each time, until it no longer tastes like ketchup, but has a tangy curry taste, stirring constantly.
• Don't go too overboard with the curry; you just want it to lose the sweet ketchupy taste.
• Cook over medium heat, stirring constantly, until the ketchup thickens a bit and takes on a grainy look- this only takes a few minutes.
• Serve immediately with cooked bratwurst or let cool and store in a plastic squeeze bottle in the fridge and use as a condiment for any cooked wurst.
• Serve warm or cold.

GERMAN CURRYWURST

Steps:

• Preheat oven to Broil/Grill.
• Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
• Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
• Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

CURRYWURST SAUCE

Steps:

• Heat 2 tbsp. canola oil in a saucepan over medium heat. Add 1 finely chopped large yellow onion; cook until soft, about 10 minutes.
• Add 1 tbsp. curry powder and 1 tbsp. hot paprika; cook for 1 minute more.
• Using hands, crush 1 can 400g whole peeled canned tomatoes (with juice) into pan.
• Add half cup sugar, 1/4 cup red wine vinegar, and salt to taste; stir well. Increase heat to high; bring to a boil.
• Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes

CURRYWURST

Steps:

• Prepare the currywurst ketchup: In a large skillet, heat 1 tablespoon olive oil over medium. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the brown sugar and cook, stirring occasionally, until the onion is caramelized, about 5 minutes. Stir in 1 tablespoon curry powder, paprika, cinnamon and chile and cook until just fragrant, about 1 minute. Stir in the tomato paste, then add the chopped tomatoes and their juices, stock and vinegar. Cook, stirring occasionally, until thickened, 10 to 15 minutes.
• Discard the cinnamon stick and chile de arbol, then transfer tomato mixture to a blender and purée until smooth. Blend in the remaining 3 tablespoons olive oil in a steady stream. Season to taste with salt. (This makes about 2 cups of sauce.)
• Meanwhile, using the tines of a fork, lightly poke a few holes in the skin of the sausages on all sides to allow air to escape as the sausages cook. Heat the neutral oil in a large skillet over medium heat. Add the sausages and pan-fry, rotating until lightly browned on all sides, about 8 to 10 minutes, depending on what type of sausage you select. Let rest for 5 minutes.
• Slice the sausages on an angle into thick coins, if desired, and divide the sausages among the plates. Transfer the curry sauce to a squeeze bottle and drizzle on top of the sausages (alternately, you can simply drizzle the curry sauce on top using a spoon). Sprinkle with additional curry powder, if desired, and serve with French fries.