Currywürst Sauce

I grew up in Germany, and curry ketchup there is like an institution, served ubiquitously with bratwürst from Schnell-Imbisses, often on the side of the road, and all over the place in towns and villages. Nowadays, in the interests of being healthy and lowering cholesterol, the bratwurst themselves are off limits unless it is an especially special occasion... Luckily, you can still serve currywürz ketchup with all sorts of things that aren't sausage based. This homemade version is unbelievably easy to make as well as being really delicious served with meatballs, or with a barbequed chop. Just remember to step away from the sausages.


  • 1 Tin Tomatoes
  • 1 Onion
  • 3 or 4 tsp Curry Powder
  • 1 tsp Paprika
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Sugar

Chop the Onion roughly

Fry gently in Olive Oil for 10 – 15 minutes or until soft and sweet – add a tiny pinch of Salt

When the Onions are soft, add the Curry Powder and Paprika and cook for a few more minutes, stirring

Add all the other ingredients (the Tinned Tomatoes, Vinegar, Sugar) and bring to the boil

Simmer gently for 15 – 25 minutes or so or until the sauce has thickened and tastes sweet and delicious

Take off the heat and cool slightly before whizzing to a smooth ish sauce in a food processor

The Currywürst Ketchup is great hot or cold

Serve with Meatballs or Burgers in particular, but is also good served with Beans and Bean Fritters

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