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This homemade curry ketchup turns regular sausages into Germany's famous street food favorite, currywurst. The tasty mix of sweet, sour, and spicy flavors makes you feel like you're at a food stand in Berlin while staying right in your own kitchen.
I came across this sauce during my trip to Germany and I've been tweaking it at home ever since. Now my family asks for "German sausage night" a couple times each month, and this sauce always gets the most praise.
Ingredients
- Vegetable oil: Perfect neutral starting point that helps spices release their flavors
- Yellow onion: Adds gentle sweetness and richness when slowly cooked
- Spicy curry powder: The key flavor you can't skip; grab a good quality mix for best taste
- Tomato puree: Creates that ideal smooth texture; pick ones without extra additives
- Balsamic vinegar: Brings depth and tartness better than regular vinegar can
- Honey: Balances out the sour notes; local honey adds nice flavor touches
- Worcestershire sauce: Gives that savory kick that makes everything taste better
- Salt: Brings out all the other flavors; kosher salt works best
Step-by-Step Instructions
- Cook The Onions:
- Put vegetable oil in a medium pot over medium heat until it shimmers but doesn't smoke. Toss in diced onions and cook them for 4-5 minutes, stirring now and then. You want them soft and clear without browning, so they don't add any bitter taste.
- Toast The Spices:
- Sprinkle your curry powder over the soft onions and keep stirring for exactly 60 seconds. This key step wakes up the oils in the spices, bringing out their full flavor without burning them. You'll notice the smell gets really strong.
- Mix The Sauce:
- Add tomato puree right away and stir quickly so the spices don't stick to the bottom. Pour in the balsamic vinegar, honey or sugar, Worcestershire sauce, and salt. Mix until everything's blended together nicely.
- Let It Cook Down:
- Turn the heat to low and let the sauce bubble gently for 10 minutes, stirring every so often so it doesn't stick. The sauce should get a bit thicker and darker. If it's too thick, add a tablespoon of water at a time until it looks right.
- Fix The Flavor:
- Give it a taste and add more curry powder if you want it spicier, more honey if you need sweetness, or a tiny bit of baking soda if it's too tangy. The perfect sauce should have a nice balance of sweet, tangy and spicy flavors.
- Make It Smooth:
- Let it cool a bit, then dump it in a blender or use a stick blender right in the pot. Blend until it's completely smooth with no onion bits showing.
The curry powder really makes or breaks this recipe. Try different brands until you find one with the right mix of warmth and kick. I really like using a Madras curry powder I found at a little spice shop, which brings just enough heat without drowning out the other flavors.
Traditional Serving Ideas
For a real German currywurst experience, pour this curry ketchup generously over sliced bratwurst or bockwurst. Cook your sausage on a grill or in a pan until it's a bit crispy outside, then cut it into bite-sized chunks. Germans typically serve currywurst with french fries or a crusty bread roll, with sauce poured over the sausage pieces and a light sprinkle of dry curry powder on top for looks and extra flavor.
Make It Your Own
You can easily change this basic recipe to fit what you like. Want it hotter? Throw in some cayenne pepper or a few drops of hot sauce while it's cooking. If you've got a sweet tooth, add another spoonful of honey. For more layers of flavor, try mixing in a teaspoon of apple cider vinegar along with the balsamic. The best thing about making curry ketchup at home is you can tweak it exactly how you want it.
A Bit Of History
Currywurst was created in Berlin back in 1949 by a woman named Herta Heuwer, who mixed ketchup from American soldiers with curry powder. This simple street snack grew into an iconic German dish that shows how people got creative with what they had after the war. These days, Germans eat more than 800 million currywursts every year, and there are even museums dedicated to this popular food. Making real curry ketchup at home lets you connect with this food tradition that started from such humble beginnings.
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This DIY curry ketchup lets you enjoy authentic German flavors that you can adjust to your liking for a truly mouthwatering experience!
Frequently Asked Questions
- → What sausages work best with curry ketchup?
The real German experience calls for bratwurst or bockwurst, but honestly, any mild pork sausage will do the trick. Just make sure to fry or grill them until they're nice and crispy before cutting them up and adding your sauce.
- → Can I make curry ketchup less spicy?
Absolutely! Just cut back on the curry powder or grab a milder curry mix. Maybe start with half what the recipe says and taste as you go - you can always add more if it's too bland.
- → How long does homemade curry ketchup last?
Pop it in a sealed container in your fridge and it'll stay good for about 2 weeks. The flavor actually gets better after sitting overnight, so it's great to make a day ahead.
- → What can I substitute for tomato puree/passata?
No tomato puree? No problem. You can throw canned tomatoes in a blender until smooth or use regular tomato sauce instead. In a pinch, plain ketchup works too - just cut down on the sweet stuff since ketchup already has sugar in it. The taste won't be exactly traditional, but it'll still be good.
- → How do you serve currywurst authentically?
For that real German street food vibe, cut your sausages into chunks, drench them in the sauce, dust with extra curry powder, and serve with fries or a bread roll on the side. Germans often eat it with those tiny wooden forks you get at food stalls - perfect for munching while walking around.
- → Why add baking soda to the sauce?
Baking soda takes away some of the tomato sharpness if your sauce tastes too tangy. Just add a tiny bit at a time and stir it well until everything tastes balanced. You don't need much to make a big difference.