andrejthechef
GermanySausageLunch

Currywurst im Brötchen

German bratwurst in curry ketchup with a dusting of curry powder, served in a crusty roll. Berlin’s favorite street food.

prep
10 min
cook
20 min
total
30 min
serves
4
level
easy
Grilled German bratwurst topped with curry ketchup and a dusting of curry powder in a crusty roll

Currywurst was invented in Berlin in 1949, when curry powder and Worcestershire sauce, both newly available through British occupying forces, got stirred into ketchup and poured over a grilled bratwurst. It is now sold from stands across Germany, often sliced on a paper tray rather than served in a bun.

Warming the ketchup with curry powder for a couple of minutes before it goes on the sausage brings out more of the spice than sprinkling it on raw, and a final dusting of curry powder over the top is what gives the dish its name and its color.

Currywurst im Brötchen is one of the best hot dogs from around the world.

method

  1. Warm the ketchup gently in a small saucepan with the curry powder and a pinch of cayenne, simmering for 2 to 3 minutes to bloom the spices. Let it cool slightly.

  2. Grill or pan-fry the bratwurst over medium heat, turning, for 15 to 18 minutes until browned and cooked through.

  3. Slice the bratwurst into bite-size rounds.

  4. Serve on or beside the bread roll, spoon the curry ketchup generously over the sausage, and dust with more curry powder.

chef's tips

  • Blooming the curry powder briefly in warm ketchup brings out more flavor than sprinkling it on raw.
  • Classic Berlin stands serve currywurst sliced on a tray with the roll on the side for mopping up sauce, but it works just as well whole in a bun.
  • Use a good bratwurst; the sausage matters as much as the sauce here.