Homemade Currywurst

There’s a reason over 800 million Currywursts are consumed each year in Germany – they’re delicious and have been a German institution since 1949! Learn how to make the BEST homemade curry ketchup and traditional German Currywurst!

In the words of Berlin’s Currywurst Museum director, “No other German dish inspires such excitement.” That sums up the ever popular Currywurst. It’s a German fast food dish typically sold by street vendors and food trucks and is simply a German sausage doused in curry ketchup and served with fries and/or a crispy Brötchen (bread roll).

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1 small clove garlic
• 1 1/2 tablespoons quality curry powder
• homemade curry powder
• 1 tablespoon paprika
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1 cup ketchup
• 1 tablespoon tomato paste
• 5 tablespoons vegetable or chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar
• 1/4 teaspoon prepared yellow mustard
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• pinch of cayenne pepper (optional, for more heat)
• 4 German bratwursts, rotewurst, bockwurst, or even weisswurst
• homemade bratwursts
• extra curry powder for sprinkling

• French fries or crispy bread rolls (Brötchen) for serving

Homemade Curry Powder

• 1/4 cup coriander seeds
• 4 teaspoons cumin seeds
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 1 teaspoon yellow mustard seeds (optional, for added heat)
• 4 small dried red chili peppers
• 4 dried curry leaves (can substitute 1 large bay leaf)
• 2 tablespoons ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

Homemade German Bratwurst

• 2 1/2 pounds boneless pork shoulder (can substitute part veal if desired) , cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding
• 12 ounces pork back fat , cut into 1/2 inch chunks and put in freezer for 45 minutes prior to grinding
• 2 cups crushed ice
• 1 1/2 tablespoons salt
• 1/4 cup dried milk powder
• 1 1/2 teaspoons freshly ground white pepper
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon ground mace (can substitute nutmeg but strongly recommend mace for traditional German flavor)
• 1 teaspoon ground ginger
• 1 teaspoon dried marjoram
• 3/4 teaspoon mustard powder
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon crushed caraway seeds
• 32mm natural hog casing , about 4 feet