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German

Currywurst

Non-vegetarian

Fried pork sausage cut into pieces and doused in a warm, curry-spiced tomato sauce. Germany's most famous street snack, served with fries or a bread roll.

Currywurst is a German street food from Germany, ready in about 25 minutes and made with pork sausage and curry powder. It serves 4 and is rated easy to cook.

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A serving of Currywurst
Photo: kgberlin / Pixabay · Pixabay Content License
Prep
5 min
Cook
20 min
Total
25 min
Serves
4
Level
Easy
Calories
307

Ingredients

4 servings

For the sauce

Equipment

Method

  1. Step 1

    For the sauce, soften the onion (opens in a new tab) in a little of the oil, stir in the curry powder (opens in a new tab) and paprika (opens in a new tab) and cook for 30 seconds until fragrant.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the passata, tomato paste (opens in a new tab), sugar (opens in a new tab), vinegar, Worcestershire sauce (opens in a new tab) and salt. Simmer until slightly thickened, then blend smooth if you like.

    • 10 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  3. Step 3

    Meanwhile fry the sausages (opens in a new tab) in the remaining oil, turning, until browned and cooked through.

    Food safety: Cook fresh sausages to 71 °C in the centre.

  4. Step 4

    Slice the sausages (opens in a new tab) into thick rounds, spoon over the hot sauce and dust with a little extra curry powder (opens in a new tab).

    • 2 min

About this dish

Origin
Berlin, Germany · Commonly attributedBerlin and Hamburg both claim it; Berlin is the usual attribution.More food from Germany
Dish
Lunch · Snack · Dinner · Street food · Main courses
Cooking method
Pan-fried, Simmered
Taste
sweet & savoury, tangy, aromatic / warmly spiced
Diet
Dairy-free · No nut ingredients · Low-carb
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Beef-free · Low-carb
Worked out from the ingredients. How labels work
Good for
Street food · Child-friendly · Everyday
Cook more with
Pork sausage · Curry powder · Onion · Paprika · Tomato passata · Tomato paste
Techniques
Pan-frying · Simmering

Allergens

  • Contains, can be adapted: Fishfrom worcestershire sauce
  • May contain: Wheatfrom pork sausage
  • Contains, can be adapted: Glutenfrom pork sausage, worcestershire sauce
  • May contain: Mustardfrom curry powder
  • May contain: Celeryfrom curry powder, worcestershire sauce
  • May contain: Sulphitesfrom pork sausage, worcestershire sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

307 kcal per serving

Calculated

1 serving ≈ 172 g · recipe makes 4

Where the energy comes from

  • Protein 16%
  • Carbohydrate 21%
  • Fat 64%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy307 kcal178 kcal
Protein12.1 g7 g
Carbohydrate16 g9.3 g
Net carbohydrate13.4 g7.8 g
Sugars9.9 g5.8 g
Added sugars4.7 g2.7 g
Fibre2.7 g1.5 g
Fat22.1 g12.8 g
Saturated fat6.8 g3.9 g
Trans fat0.1 g0.1 g
Cholesterol52 mg30 mg
Sodium736 mg427 mg
Salt equivalent1.8 g1.1 g
Vitamins & minerals per serving
Potassium
539 mg
Calcium
35 mg
Iron
3.1 mg
Magnesium
35 mg
Vitamin A (RAE)
34 µg
Vitamin C
9 mg
Vitamin D
—
Vitamin B12
0.8 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: worcestershire sauce, cayenne / chilli powder.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dusting extra curry powder over the top just before serving is the signature street-stall finish.

Common mistakes

  • Frying the sausages over high heat, which splits the skins and leaves the centres underdone.

Serve with

  • Serve with fries and mayonnaise or a crusty bread roll.

Storage

  • The sauce keeps a week refrigerated.

Variations

  • Ohne Darm: In Berlin you can order it 'without skin' – a skinless sausage that is boiled and then fried.

History

Currywurst became popular in post-war Berlin, where Herta Heuwer is commonly credited with selling a curry-spiced ketchup sauce over sausage from her stall in 1949.

Confidence: Commonly attributed

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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