Currywurst with Curry Sauce
AI-generated image
German

Currywurst with Curry Sauce

Pan-seared pork sausages are sliced and coated in a glossy tomato curry sauce brightened with vinegar and apple. Serve with crisp fries or a soft roll for a classic German street-food meal.

40 min 4 servings Medium
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How to prepare

1
Heat the oil in a wide skillet over medium heat. Add the bratwurst and cook, turning every few minutes, until browned all over and cooked through to 74°C in the center, 10 to 12 minutes. Transfer to a plate.
Bratwurst browning in a skillet AI-generated image
2
Lower the heat to medium-low. Add the onion to the skillet and sauté until soft and lightly golden, about 5 minutes. Stir in the garlic and 1 tablespoon of curry powder and cook for 30 seconds, just until fragrant.
3
Pour in the passata, then add the grated apple, vinegar, brown sugar, and salt. Stir well, scraping up any browned bits from the skillet.
4
Bring the sauce to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally, until thick enough to coat a spoon and the apple has softened.
5
Slice the cooked bratwurst into bite-size pieces on a clean board. Return the slices to the sauce and simmer for 2 minutes so they are hot and coated.
6
Spoon the currywurst into shallow bowls, sprinkle with the remaining curry powder, and serve immediately with fries, potato wedges, or crusty rolls.
Currywurst with curry sauce served with fries AI-generated image

Why this recipe works

Browning the sausages adds savory depth, while simmering tomato, apple, vinegar, and curry powder creates the sweet-tangy sauce associated with Berlin-style currywurst.

Storage and reheating

How to store it

Refrigerate cooled currywurst and sauce in an airtight container for up to 3 days. Store fries separately so they remain crisp.

How to reheat it

Reheat the sausage and sauce gently in a covered skillet over medium-low heat until steaming hot throughout, about 8 minutes. Re-crisp fries separately in a hot oven or air fryer.

Nutrition / serving

640kcal
25.26 gprotein
23.93 gcarbs
47.56 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 9 Aug 2026 · updated 13 Aug 2026