Summary: Berlin street food: pan-fried pork sausage sliced into pieces and covered with a warm tomato-curry sauce. Serves 6, ready in 40 minutes.
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Category: Pork, German Cuisine
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Quick overview
- Dish: Currywurst – German Sausage with Curry Sauce
- Category: Pork, German Cuisine
- Cuisine: German (Berlin)
- Main ingredient: Pork sausage, 900 g (fine, skinless bratwurst)
- Guide: 12 Most Famous German Dishes
- Total time: 40 minutes (15 min preparation + 25 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 250 g)
- Key technique: Pan-frying and sauce making
- Preparation types: Pan-frying, simmering
- Dietary info & allergens: Contains gluten, sulphites, mustard, celery
- Suitable for: Quick dinner, street-food night, party
- Nutrition (per portion): 510 kcal, Protein: 22 g, Fat: 34 g, Carbohydrates: 24 g
- Storage: 3 days in the fridge, 2 months in the freezer (sauce only)
- Pairing: Pilsner, wheat beer, apple juice
- In short: Sliced pork sausage with a warm tomato-curry sauce – the most famous German street food.
- Last updated: 25 September 2026
WAGUU says: “Currywurst is not about the sausage. The sausage is a vehicle. The sauce is the dish.”
Key facts
| Prep time: | 15 min |
| Cook time: | 25 min |
| Temperature: | Medium heat |
| Servings: | 6 |
At a glance
A skinless pork sausage, pan-fried and sliced into bite-sized pieces, then covered with a warm sauce made from tomato passata, onion, curry powder, paprika, vinegar and a little sugar. Served with chips, a bread roll and a wooden fork. This is the most recognisable German street food, and it is easy to make at home.
Ingredients
Base servings: 6 • Portion weight: 250 g
| Ingredient | Amount | Quality |
|---|---|---|
| Pork sausage | 900 g | fine bratwurst, skinless |
| Sunflower oil | 20 ml | for frying |
| Brown onion | 1 pc | finely chopped |
| Tomato passata | 400 ml | smooth |
| Curry powder | 10 g | mild or medium |
| Sweet paprika | 5 g | |
| Worcestershire sauce | 15 ml | |
| Red wine vinegar | 15 ml | |
| Caster sugar | 10 g | |
| Fine sea salt | 3 g |
Why you will love this recipe
- Ready in 40 minutes: From fridge to plate, including the sauce.
- Sauce from scratch: Not ketchup – a proper cooked sauce with balanced sweet, sour and spicy notes.
- Universal appeal: Works as a quick dinner, a party snack or a hangover cure.
Why it works: The curry powder is toasted briefly in the pan before the tomato passata is added. This wakes up the volatile oils in the spices and gives the sauce a deeper, rounder flavour. The vinegar and sugar balance the tomatoes, and the Worcestershire sauce adds umami. The sausage is fried gently so it stays juicy.
Recipe overview
Prep: 15 min | Cook: 25 min | Difficulty: Easy | Servings: 6 | Type: Main course | Origin: German
Detailed method
Overall progress: 0 % done
Phase 1: Making the sauce – 20 min
Equipment: Medium saucepan, wooden spoon
1. Heat a splash of oil in a saucepan over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Add the curry powder and paprika and cook for 30 seconds, stirring constantly, until fragrant. Pour in the tomato passata, Worcestershire sauce, vinegar, sugar and salt. Stir well, bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
VKB: The sauce coats the back of a spoon. It tastes balanced – sweet, sour, slightly spicy.
Before you continue:
Do not let the curry powder burn. Stir it constantly and add the passata as soon as the aroma rises from the pan.
Phase 2: Frying the sausage – 10 min
Equipment: Large frying pan
2. While the sauce simmers, heat a large frying pan over medium heat. Add the sausages (whole) and fry for 8–10 minutes, turning often, until browned on all sides and cooked through. Remove from the pan and slice into 2 cm pieces.
VKB: The sausages are browned all over and firm to the touch. When cut, the juices run clear.
Phase 3: Combining and serving – 5 min
Equipment: Shallow bowls, wooden forks
3. Divide the sliced sausage between six shallow bowls or plates. Spoon the warm sauce over the sausage and sprinkle with a little extra curry powder. Serve with chips and a bread roll.
VKB: The sausage is covered with sauce but not swimming in it. The top is dusted with curry powder.
Required equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 2 L | Small casserole | A thin pan scorches the sauce |
| Frying pan | 28 cm | Griddle pan | A crowded pan steams the sausage |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per portion | Per 6 portions |
|---|---|---|---|
| Energy | 204 kcal | 510 kcal | 3060 kcal |
| Fat | 13.6 g | 34 g | 204 g |
| of which saturates | 4.8 g | 12 g | 72 g |
| Carbohydrates | 9.6 g | 24 g | 144 g |
| of which sugars | 5.6 g | 14 g | 84 g |
| Protein | 8.8 g | 22 g | 132 g |
| Salt | 0.6 g | 1.5 g | 9 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a fine, skinless bratwurst for the closest match to the Berlin original. A coarse sausage will work but the texture will be different.
- Tip 2: Toast the curry powder in the pan for 30 seconds before adding the passata. This wakes up the spices and gives the sauce a deeper flavour.
- Tip 3: If the sauce tastes too sharp, add a little more sugar. If it tastes flat, add a splash more vinegar.
- Tip 4: Serve with chips and a bread roll, and eat with a wooden fork if you want the full experience.
Scientific background
Currywurst sauce is essentially a cooked tomato sauce with spices. The curry powder is a blend of turmeric, coriander, cumin, fenugreek and chilli, and the flavour compounds in these spices are fat-soluble. Toasting the powder in oil before adding the liquid helps release these compounds and makes the sauce taste fuller. The vinegar and sugar balance the acidity of the tomatoes, and the Worcestershire sauce adds umami through its anchovy and tamarind content.
Fine dining – professional techniques
- Plate composition: Sliced sausage in a shallow bowl, sauce spooned over, a dusting of curry powder on top, chips alongside.
- Texture contrasts: The firm sausage against the smooth sauce and the crisp chips.
- Temperature contrast: Sausage and sauce hot, bread roll at room temperature.
- Aromatic additions: A pinch of smoked paprika or a few fresh chives on top.
Sensory radar
- Appearance: Brown sausage pieces under a deep red sauce, dusted with curry powder.
- Aroma: Warm spices, tomato and a hint of vinegar.
- Taste: Savoury, sweet-sour, mildly spicy.
- Texture: Firm sausage, smooth sauce, crisp chips.
Pairing
- Beer: A German pilsner or a wheat beer.
- Wine: A light red or a dry rosé.
- Non-alcoholic: Cold apple juice or a cola.
Preparation variations
- With homemade chips: Serve with thick-cut chips instead of just a bread roll.
- Spicier version: Add a pinch of cayenne pepper or a chopped chilli to the sauce.
Allergens and dietary information
Contains: gluten, sulphites, mustard, celery (in the Worcestershire sauce) • Gluten: check the sausage and Worcestershire sauce • Not suitable for: low-fat diets, low-sodium diets
Suitable for
Quick dinner, street-food night, party, hangover cure
Substitution catalogue
- Pork sausage: Chicken or veal sausage (lighter flavour)
- Tomato passata: Tinned chopped tomatoes, blended smooth
- Worcestershire sauce: Soy sauce with a dash of vinegar (different flavour)
FAQ
Can I use ketchup instead of the sauce?
You can, but the dish will not taste like Currywurst. The cooked sauce is what defines it.
How spicy should the sauce be?
Mild to medium. Currywurst is not a hot dish – the curry powder is more aromatic than spicy.
Can I make the sauce ahead of time?
Yes. The sauce keeps for 5 days in the fridge and improves after a day. Reheat gently on the hob.
What is the traditional side dish?
Chips (Pommes) and a bread roll. Some places also serve it with a small salad.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: One sausage per person is enough as a snack; two for a main course. • 10+ people: Make a double batch of sauce and fry the sausages in batches. Keep warm in a low oven.
Sides and serving
- Chips – thick-cut, classic (not part of the recipe)
- Bread roll – traditional (not part of the recipe)
- Small green salad – optional (not part of the recipe)
Serving: Slice the sausage into 2 cm pieces, pile in a shallow bowl, spoon the sauce over and dust with curry powder. Serve with chips and a bread roll.
Storage and reheating
Fridge: 3 days • Freezer: Sauce only, 2 months • Reheating: Reheat the sausage and sauce together in a covered pan for 8–10 minutes.
Author: WAGUU Petr & Team • Published: 28 Sep 2026
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Guide: 12 Most Famous German Dishes
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Common mistakes
- Burning the curry powder: Toasted spices turn bitter in seconds. Stir constantly and add the passata as soon as the aroma rises.
- Using ketchup: Ketchup is sweet and thin. A cooked tomato sauce has more depth and body.
- Overcooking the sausage: A dry sausage ruins the dish. Fry gently and do not prick it.
- Serving the sauce cold: Currywurst sauce should be warm but not boiling. Reheat it gently before serving.