Currywurst: How To Make German Currywurst

Currywurst is a fast-food dish of German heritage comprised of steamed, then fried pork sausage. It is generally cut into bite-sized chunks and cooked with curry ketchup, a sauce based on spiced ketchup or tomato paste. Then it is topped with curry powder, or ready-made ketchup seasoned with curry and other spices. French fries also typically accompany the dish.

The sources of the currywurst are clearly ascribed to Germany. In 1949 Herta Heuer, a resourceful German housewife, exchanged some spirits for ketchup with British soldiers. The trade developed the meal-made up of German sausage.

Currywurst eventually became a staple food, primarily among construction workers who enjoyed its high protein content, a hint of exotic flavor, and low cost. Its convenience, affordability, low cost, and wide following of film stars, entrepreneurs, and high-profile politicians, including Chancellor Angela Merkel, Gerhard Schröder, and Berlin mayor Klaus Wowereit, represent Berlin’s egalitarian attitude toward food.

German Currywurst

  • Author: Romae Chanice Marquez
  • Recipe Category: Snacks
  • Cuisine: German

The whole preparation and cooking time is 30 minutes. This recipe is suitable for at least 4 servings. 

Photo credit: @schallerstube /

German Currywurst Ingredients

German Currywurst Instructions

Step 1: In a pot, pour the tomato sauce and add the chili sauce, onion powder, sugar, and pepper to taste.

Step 2: Let it simmer and over medium heat, stirring occasionally.

Step 3: Bring to a mild boil, and then bring it to low heat. Simmer for another 5 minutes.

Step 4: Meanwhile, broil or grill kielbasa sausage for 3 to 4 minutes on each side, or until cooked through.

Step 5: Slice the sausage into 1/4 to 1/2 inch pieces.

Step 6: Pour the tomato sauce over the sausage, sprinkle with the paprika and curry powder, and eat.

German Currywurst Additional Information

  • Per serving, this recipe has 451 calories, 31.7g total fat, 75mg cholesterol, 3019mg sodium, 26.1g carbohydrates, 18.4g protein.
  • It will take 30 minutes to prepare this recipe.
  • This recipe will make enough to serve four.
  • Although it can be found in New York City hot dog stands and carries fast food characteristics, currywurst has managed to escape mass production.

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About German Currywurst

Currywurst is frequently sold today as a take-out/takeaway meal at Schnellimbisse (snack stands), diners or “greasy spoons,” on children’s menus in restaurants, or as street food. It is usually served with french fries or broth rolls (Brötchen). It is common throughout Germany but particularly in the Berlin, Hamburg, and Ruhr metropolitan areas.

A significant difference exists between these regions, in both the form of sausage used and the sauce ingredients. Popular variations include adding paprika or chopped onions; halal food stands are often prepared with beef sausage currywurst. Hungry diners can choose between mit darm or ohne darm (with casing or without) at many currywurst spots.

Post-World War II Germany, in particular in Berlin, was a dire, ravaged, and impoverished nation. Resources were scarce, and casings of sausages were in short supply. Traditional currywurst, therefore, is eaten without the casing.


Gastronomic development offers a glimpse into the post-war mindset of Berlin. Its ability to move beyond a terrible past, embrace new trends, and make them its own represents a conventional and yet still changing food culture.

For more international snack recipes, click here.

Featured Image: @knlokal /, @win.kekatze /