Currywurst

Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is my adaptation of currywurst. It's always a hit with sauerkraut in my house! Yummy!

By PERPIGILLIUM

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.

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  • Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.

  • Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

Nutrition Facts

Per Serving:
610 calories; protein 18g; carbohydrates 60.9g; fat 35.7g; cholesterol 69.2mg; sodium 2761.8mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

AllieDream
Rating: 4 stars
11/02/2009
I see that the person who submitted this recipe said it wasn't her original recipe but I have to say that I tried this anyway and loved it! We're big bratwurst fans but I was sick of just grilling them up and serving them on buns with sauerkraut. This will be a new go-to recipe when we want something different. My boyfriend deemed the sauce "fantastic" and said he could eat it forever. I don't know if I could eat it "forever" but it was REALLY good. I made a couple of minor modifications: only one cup of ketchup instead of two (two cups just seemed like it was going to be way too much) and only two tablespoons of curry since I was worried 3 tablespoons would make the curry flavor overpower all the other spices too much. The only reason this didn't get five stars is that it involved too many dishes for my taste: the skillet the saucepan a bowl and another saucepan for making sauerkraut on the side. (You can see from my other reviews that I prefer dishes with minimal kitchen clean-up afterward!) I have no idea how authentic this is but I think it was a great fall dish. Read More
Helpful
(6)

Most helpful critical review

PERPIGILLIUM
Rating: 1 stars
10/22/2008
Sadly this is not the recipe I submitted. It has been changed significantly. There was even ketchup added not an ingredient that was even in the original submission. I emailed several times to ask how to fix it with no response. If anyone wants the real recipe please email me. It's a good one!! Read More
Helpful
(35)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
PERPIGILLIUM
Rating: 1 stars
10/22/2008
Sadly this is not the recipe I submitted. It has been changed significantly. There was even ketchup added not an ingredient that was even in the original submission. I emailed several times to ask how to fix it with no response. If anyone wants the real recipe please email me. It's a good one!! Read More
Helpful
(35)
AllieDream
Rating: 4 stars
11/02/2009
I see that the person who submitted this recipe said it wasn't her original recipe but I have to say that I tried this anyway and loved it! We're big bratwurst fans but I was sick of just grilling them up and serving them on buns with sauerkraut. This will be a new go-to recipe when we want something different. My boyfriend deemed the sauce "fantastic" and said he could eat it forever. I don't know if I could eat it "forever" but it was REALLY good. I made a couple of minor modifications: only one cup of ketchup instead of two (two cups just seemed like it was going to be way too much) and only two tablespoons of curry since I was worried 3 tablespoons would make the curry flavor overpower all the other spices too much. The only reason this didn't get five stars is that it involved too many dishes for my taste: the skillet the saucepan a bowl and another saucepan for making sauerkraut on the side. (You can see from my other reviews that I prefer dishes with minimal kitchen clean-up afterward!) I have no idea how authentic this is but I think it was a great fall dish. Read More
Helpful
(6)
jayyrn7
Rating: 4 stars
01/03/2008
Loved this and can also use plain pork sausages as the whole dish is flexible to do this my kids loved it Read More
Helpful
(3)
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Soup Loving Nicole
Allstar
Rating: 4 stars
01/11/2017
I read the reviews and left out the ketchup due to what the recipe submitter said. Honestly I didn't care for the cinnamon or cloves in the sauce and the tomato paste was a bit overpowering. I made another sauce from this site that called for tomato sauce and it was much better. I refuse to give this a bad rating though because it is hard to know what her original recipe was. PERPIGILLIUM if you are reading this please list your original recipe in your review so we can see it. I'd love to give this another shot! Read More
Helpful
(1)
Chef_ratatouille
Rating: 5 stars
01/27/2021
I made this last night and it was very yummy. I thought it was a bit on the sweet side so next time I may leave out the brown sugar or reduce by half. I also love spicy food and I didn't think this was very spicy at all. So I added another tablespoon of curry and some cayenne pepper. Turned out fantastic!! Also I lived in Germany for 1.5 years and this is pretty close to the real thing! Read More
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