Currywurst Sauce Recipes

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CURRYWURST SAUCE



Currywurst Sauce image

This is an adaptation of a recipe I found that has been changed to make it a little quicker and easier. It tastes just like the sauce served on the fried bratwurst at my favorite local German restaurant. Use hot curry powder if you like it a bit spicier or add some cayenne for a kick.

Provided by nogoer

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 7

1 (15 ounce) can tomato sauce
¼ cup cider vinegar
2 tablespoons sweet curry powder
2 tablespoons sweet paprika
2 tablespoons white sugar, or more to taste
¼ teaspoon cayenne pepper, or more to taste
salt and ground black pepper to taste

Steps:

  • Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

Nutrition Facts : Calories 18.3 calories, Carbohydrate 4 g, Fat 0.3 g, Fiber 1 g, Protein 0.6 g, Sodium 148.1 mg, Sugar 2.7 g

CURRYWURST



Currywurst image

When I used to I lived in Berlin, Germany, one of my favorite things to eat was currywurst and pomme frites. After I came back to the states, I created my own version, which is a pretty close second.-Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

1 pound uncooked bratwurst links
3 tablespoons water
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups ketchup
1/2 cup chicken broth
1/4 cup packed brown sugar
4 tablespoons red wine vinegar
2 tablespoons curry powder
2 tablespoons smoked paprika
Hot cooked french fries

Steps:

  • Place bratwurst and water in a skillet, cover and cook over medium heat for 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/2-in. thick slices; set aside., In the same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add ketchup, broth, brown sugar, vinegar, curry powder and paprika. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 8-10 minutes, stirring occasionally. Add sliced bratwurst; heat through. , Serve sausage mixture with french fries; sprinkle with additional curry powder.

Nutrition Facts : Calories 612 calories, Fat 37g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 2611mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 3g fiber), Protein 17g protein.

GERMAN CURRYWURST



German Currywurst image

Currywurst is a popular 'fast food' in Berlin, Germany. It is quick and simple and everyone loves it! If you're in a hurry, you can substitute ketchup for the sauce, or use your own recipe.

Provided by JenFen

Categories     World Cuisine Recipes     European     German

Time 30m

Yield 4

Number Of Ingredients 8

3 (15 ounce) cans tomato sauce
1 pound kielbasa
2 tablespoons chili sauce
½ teaspoon onion salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 pinch paprika
Curry powder to taste

Steps:

  • Preheat oven to Broil/Grill.
  • Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
  • Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
  • Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 26.1 g, Cholesterol 74.9 mg, Fat 31.7 g, Fiber 4.9 g, Protein 18.4 g, SaturatedFat 10.6 g, Sodium 3018.7 mg, Sugar 18.4 g

GERMAN CURRY SAUCE FOR WURST



German Curry Sauce for Wurst image

If you've ever been to Germany, then you will be familiar with the ever present "Schnell Imbiss" stands. Similar to a hot dog stand, the Schnell Imbiss stand sells a variety of wurst dishes including the famous "Currywurst," a grilled bratwurst, cut into slices, and served with a ladleful of warm curry sauce. Curry sauce is also served over "pommes" (aka French Fries). This is the recipe, as told to me by a German Imbiss lady herself. It is really quite simple to make and keeps well in the fridge. The Imbiss stands always use mild curry powder to make this sauce. It tastes much better than the commerically prepared versions.

Provided by HeatherFeather

Categories     Sauces

Time 5m

Yield 1 cup sauce

Number Of Ingredients 2

1 cup ketchup
3 -4 teaspoons mild curry powder, to taste

Steps:

  • Heat ketchup in a small saucepan over medium-low heat until warm, stirring often.
  • Meanwhile, add lots of curry powder- about a teaspoon at a time (I use about 3-4 tsp. total), stirring each time, until it no longer tastes like ketchup, but has a tangy curry taste, stirring constantly.
  • Don't go too overboard with the curry; you just want it to lose the sweet ketchupy taste.
  • Cook over medium heat, stirring constantly, until the ketchup thickens a bit and takes on a grainy look- this only takes a few minutes.
  • Serve immediately with cooked bratwurst or let cool and store in a plastic squeeze bottle in the fridge and use as a condiment for any cooked wurst.
  • Serve warm or cold.

CURRYWURST SAUCE



CurryWurst sauce image

German Sauce. The best Schnell-Imbisse (fast-food stalls) make their own currywurst sauce, essentially a curry powder “flavored ketchup.

Provided by paulc007

Time 30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat 2 tbsp. canola oil in a saucepan over medium heat. Add 1 finely chopped large yellow onion; cook until soft, about 10 minutes.
  • Add 1 tbsp. curry powder and 1 tbsp. hot paprika; cook for 1 minute more.
  • Using hands, crush 1 can 400g whole peeled canned tomatoes (with juice) into pan.
  • Add half cup sugar, 1/4 cup red wine vinegar, and salt to taste; stir well. Increase heat to high; bring to a boil.
  • Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes

CURRYWURST



Currywurst image

Created in postwar Berlin in 1949, currywurst originated as a "poor man's steak," cobbled together using sausages, canned tomatoes and curry powder. Today, it's a popular street food across Germany, although how you enjoy it depends on the vendor and your preferences: The sausages can be served with or without skin, and you can request your currywurst sauce to be scharf (hot) or even extra-scharf. In traditional German currywurst sauces, tomatoes and vinegar provide acidity, sugar or juice lend sweetness and mild curry powder adds spice (although some adventurous cooks add other aromatics and spices, like mustard powder, hot chile or even lemongrass). This recipe, adapted from Alfons Schuhbeck's "The German Cookbook" (Phaidon, 2018), is a great introduction, not too spiced or too sweet, and can be customized according to taste.

Provided by Alexa Weibel

Categories     dinner, weekday, sausages, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil
1 small yellow onion, finely chopped
1 1/2 tablespoons light brown sugar
1 tablespoon mild curry powder, plus more for sprinkling
1 teaspoon ground sweet paprika
1 (2-inch) cinnamon stick
1 small dried chile de árbol
2 tablespoons tomato paste
1 (14-ounce) can diced tomatoes with their juices
3/4 cup vegetable stock
2 tablespoons apple cider vinegar or white wine vinegar
Kosher salt, to taste
6 to 8 fresh bratwurst sausages, knockwurst sausages or hot dogs
1 tablespoon neutral oil, such as canola or vegetable
French fries, for serving (optional)

Steps:

  • Prepare the currywurst ketchup: In a large skillet, heat 1 tablespoon olive oil over medium. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the brown sugar and cook, stirring occasionally, until the onion is caramelized, about 5 minutes. Stir in 1 tablespoon curry powder, paprika, cinnamon and chile and cook until just fragrant, about 1 minute. Stir in the tomato paste, then add the chopped tomatoes and their juices, stock and vinegar. Cook, stirring occasionally, until thickened, 10 to 15 minutes.
  • Discard the cinnamon stick and chile de arbol, then transfer tomato mixture to a blender and purée until smooth. Blend in the remaining 3 tablespoons olive oil in a steady stream. Season to taste with salt. (This makes about 2 cups of sauce.)
  • Meanwhile, using the tines of a fork, lightly poke a few holes in the skin of the sausages on all sides to allow air to escape as the sausages cook. Heat the neutral oil in a large skillet over medium heat. Add the sausages and pan-fry, rotating until lightly browned on all sides, about 8 to 10 minutes, depending on what type of sausage you select. Let rest for 5 minutes.
  • Slice the sausages on an angle into thick coins, if desired, and divide the sausages among the plates. Transfer the curry sauce to a squeeze bottle and drizzle on top of the sausages (alternately, you can simply drizzle the curry sauce on top using a spoon). Sprinkle with additional curry powder, if desired, and serve with French fries.

CURRYWURST SAUCE



Currywurst Sauce image

Make and share this Currywurst Sauce recipe from Food.com.

Provided by fognozzle2030

Categories     German

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 11

2 large red onions or 2 large yellow onions, chopped very finely
2 (15 ounce) cans tomatoes with juice
1 cup ketchup
1 tablespoon mustard
2 tablespoons sugar
4 tablespoons Worcestershire sauce
1 tablespoon paprika
2 tablespoons curry powder
1/2 teaspoon chili powder
to taste salt and pepper
1 tablespoon oil

Steps:

  • Warm oil over medium heat.
  • Put onions in pan and cook over medium heat until soft, 8 to 10 minutes.
  • Add curry powder, paprika powder, chilli powder and continue to cook while stirring, for one to two minutes.
  • Add tomatoes and juice to pan and crush thoroughly, stir through.
  • Stirring add ketchup, Worcestershire sauce, sugar, mustard, salt and pepper to taste.
  • Bring to boil and lower to simmer, stirring occasionally until thickened. 20-25 minutes.
  • Puree mixture in blender and strain through a sieve.

Nutrition Facts : Calories 210.5, Fat 4.8, SaturatedFat 0.7, Sodium 1193, Carbohydrate 43.3, Fiber 5.5, Sugar 30.2, Protein 4.4

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