Curry wurst, Curry, Sausage.

 Curry wurst, Curry, Sausage.

Yield: 4 servings

Preparation time: 20 minutes

Ingredients:

Sausages: 4 bratwurst or bockwurst sausages (fresh or pre-cooked, about 600g total)

Tomato sauce (ketchup): 200 ml (or tomato passata for a more homemade version)

Curry powder: 2 tablespoons (plus extra for sprinkling)

Onion: 1 medium, finely chopped

Oil or butter: 1 tablespoon

Worcestershire sauce: 1 tablespoon

Apple cider vinegar or lemon juice: 1 teaspoon

Sugar or honey: 1 teaspoon (optional, to balance acidity)

Sweet paprika (optional): 1 teaspoon

Salt and pepper: to taste

To serve: French fries or bread (sliced ​​bread or hot dog buns) (dog)

Preparation method:

Prepare the sausages: If fresh, grill or fry in a pan with a drizzle of oil for 8-10 minutes, turning until golden brown and cooked through.

If pre-cooked, simply heat on the grill or in a pan for 5 minutes.

Cut the sausages into thick slices (about 1 cm) or diagonal pieces.

Make the curry sauce:

In a small saucepan, heat 1 tablespoon of oil/butter over medium heat.

Sauté the chopped onion for 3-4 minutes until translucent.

Add the ketchup (or passata), curry powder, Worcestershire sauce, vinegar, paprika (if using), and sugar.

Mix well and cook for 5 minutes over low heat, stirring until slightly thickened. Taste and adjust salt/pepper. The sauce should be creamy and aromatic.

Assemble the dish:

Place the sliced ​​sausages on a plate or bowl.

Generously cover with hot curry sauce.

Sprinkle extra curry powder on top (this is the classic touch!).

Serve:

Accompany with crispy fries or bread for dipping in the sauce.

In Berlin, it's common to serve with a wooden fork and more curry sprinkled on top.

Tips:

Quick version: Use ready-made ketchup + curry powder + Worcestershire sauce and heat everything together.

Vegetarian: Substitute sausages with vegan versions or grilled tofu.

Authentic: In Berlin, they use skinless sausages and a thinner sauce.