| Cuisine: German | Type: Light Meal | Serves: 4 |
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Source:
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Chat GPT |
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Attributes:
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Comments:
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This is supposedly an authentic old-school Berlin Imbissbuden style currywurst recipe. This is best made a day in advance and warmed some before serving. |
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Serving Suggestions:
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Serve with a hard roll and some French fried potatoes with mayonnaise or a mayo/mustard mixture for dipping. |
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Ingredients:
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2 tbs. neutral oil 4 tbs. tomato paste 1 cup / 240 ml water 2 tbs. ketchup 1½ tbs. Worcestershire sauce 1 tbs. white wine vinegar or apple cider vinegar 1–1½ tbs. sugar 2 tsp. curry powder, preferably a mild-to-medium Madras-style blend 1 tsp. sweet paprika ¼ tsp. hot paprika or cayenne ½ tsp. onion powder ¼ tsp. garlic powder ½ tsp. salt A few grinds black pepper Plus additional curry powder for finishing 4 German Brühwurst-style pork sausages |
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Instructions:
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1. Heat the oil in a saucepan over medium heat. Add the tomato paste and cook it for 2–3 minutes, stirring constantly. Let it become noticeably darker—brick red rather than bright tomato red—but don't let it burn. This gives the sauce the deeper, slightly roasted character that's missing from a ketchup-only Currywurst sauce. 2. Stir in the curry powder, paprika, hot paprika, onion powder and garlic powder and cook for about 20–30 seconds. 3. Add the water gradually while whisking. Then add the Worcestershire, vinegar, sugar, ketchup, salt, and pepper. Bring it to a very gentle simmer. 4. Simmer uncovered over low heat for 15–20 minutes, stirring occasionally. It should reduce into a smooth sauce that's thinner than barbecue sauce but thick enough to cling to the sausage. 5. Taste and adjust the balance: Too tomatoey? A little more Worcestershire. Too sharp? Another ½ tsp sugar. Too sweet? A splash of vinegar. Not enough Currywurst character? Don't necessarily add lots more curry to the sauce. Save some of that curry flavor for the finishing powder. 6. For an especially smooth Imbiss texture, pass the finished sauce through a fine-mesh strainer. 7. Brown the sausages quite aggressively in a skillet or on a griddle with a thin film of neutral oil. You want some dark brown blistered areas on the exterior. 8. Cut each sausage crosswise into roughly ¾-inch / 2-cm pieces. 9. Then assemble in this order: sausage → hot sauce → generous dusting of curry powder That last layer of dry curry powder makes a surprisingly big difference. You smell the curry as you bring the fork to your mouth, while the cooked curry powder in the sauce gives you the deeper background flavor. 10. Serve it with very crisp fries and mayonnaise, preferably with little wooden forks for the full effect. |
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2026-10-07