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As good as it will ever get here in Ohio! Hi, I have just returned today from Berlin today, I was staying in Charlottenburg.
I found there was something different about every one of them I tried, the spiciest I found was in Frankfurter Allee just outside the station so will be modifying the recipe after a few attempts as it is.
I have a high spice tolerance and this actually hit me hard, I mainly cook indian food so will try some other spices from the cupboard.
I did notice while there they add spices over before the sauce, would you think this is likely a curry powder, it had very much the taste of a standard mild curry powder mix.
I also think Garam masala could be a nice addition to it. Seems you have started the creative juices flowing in both mind and taste buds, if only I could head out for one now, they are addictive.
Hi Ritchie! Yes, the spice that they add on top of the currywurst before they serve it to you is just your standard curry powder.
I forgot to add it to mine when I was taking photos. Hope you enjoy the recipe. Would love to hear about the alterations to make to it! Went to Hamburg two years ago and had currywurst at 2 in the morning in the Reeperbahn.
I loved it and have been craving it ever since. Made your recipe tonight and as soon as I added the dry spices, I was transported.
Thanks for the great and easy recipe! I lived in mannheim, germany for 6 years and i loved the food so much that for the past 4 years that ive been back in america i have been searching for recipes for currywurst and doners.
I foubd yours and im going to try it today, so hers hoping its ad i temember it. But then I thought I should see what I could find locally, and I came across your recipe.
I figured I should try it out before the party, and the test was a roaring success! I was asked if any veggies go with it, so I put together Gurkensalat: thinly slice a cucumber, salt it liberally and let it sit for about half an hour.
Then season it with oil, white vinegar, and some sugar. That rounded off the meal in a very traditional way. When it comes from a native German, it always seems a little extra special.
Thank you! I have to ask… why leave the dill out of the Gurkensalat? Definitely a good vegetable side for currywurst.
I think what Stefan meant was that he forgot to mention the dill and parsley in his first comment. Anyway, I just came across this site and I am anxious to try your curry sauce.
I am also a native German from Heilbronn transplanted to sunny Ca. My memories of home definitely include grabbing a curry wurst at an Imbiss with friends after school.
I usually just use the German curry ketchup and sprinkle Madras curry on top. Really looking forward to making a home made sauce. Sorry, I mean I left out the dill and parsley from my recipe above.
It was most definitely in the salad! If I make it again I will definitely omit these ingredients and maybe replace with something else.
Hope you get a chance to visit Germany sometime and try the real thing. I have German friends that visit from the Rhur valley every year.
Thank you for the great recipe. One question, do you think it is possible to make it in advance and keep it in the fridge for say a couple of days?
Thanks for the compliment! Yes, you can definitely make it in advance and keep it in the fridge for a couple of days.
It might even make the flavours meld better if it sits overnight. I lived in Denmark till I was As we lived near the German border, we often went to Germany on the weekend to shop for cheap beer and wine.
A Germany shopping trip often included curry wurst at the sausage stand. I have now lived in Canada for close to 15 years and all of a sudden I had a hankering for curry wurst again.
Saw a few recipes on Google, but something about yours just sounded good…. And let me tell you, I was not disappointed. Thank you so much.
Now all I need is to find somewhere that sells German curry ketchup. This recipe looks great, thanks for posting it and researching it.
I thought of making Currywurst for my husband as a surprise when my mother-in-law took our daughter for a couple of days. It turned out just fine with it, especially with the cayenne pepper.
Let me tell you, it did give it quite a kick! After you were done eating, the heat kept going so I ate more noodles without anything on it and it remedied it in my mouth.
Thank you for sharing this wonderful recipe! Thanks so much for taking the time to reply and letting me know all the alterations you made!
Everyone benefits. By the way, I think your instinct to add more water next time is a good one. Thank you so much for your sweet reply.
I definitely think to become better, you take every criticism and apply it good and bad. You made me a fan with one recipe.
Viel dank! Bitte bitte, Cindie. Means a lot. Dear Diony, I was lucky enough to find your recipe straight away. Yours was great!
Just the right consistency, spice and flavor to replicate a very popular Curry Wurst stand in Berlin that I enjoyed. Danke Schoen!
Bitte, bitte, Rebecca! Thank you for taking the time to comment and letting me know that this recipe worked out for you and your husband.
I really appreciate the feedback. This was amazing! My autistic son who is picky about everything he eats inhaled this and asked for more!
My daughter who hates condiments of any kind including ketchup asked for more! The flavors are delicious. I even dipped potato chips into the sauce haha!!
Oh, I like the idea of dipping potato chips in the sauce. To make it hot, I add a bit of cayenne.
I have yet to find hot smoked paprika. Good luck. I agree! Any brand you can find. I live in Texas and I usually buy the store brand.
The recipe turned out absolutely delish! I made this recipe last night and it was outstanding. I used Schilling brand curry and added just a bit more ketchup to sweeten it slightly, but otherwise followed your recipe.
I think the smoked paprika is key. I ate mine with some sauteed onions, and for a non-traditional way to serve, I put the sliced brats and curry ketchup over roasted potato wedges and asian coleslaw including some ginger dressing with grilled onions and it was like a big plate of nachos, but better!
Thanks for the recipe, this variation you have come up with really tastes great. Thanks for letting me the alternations you made and how you ended up serving it.
Love that sort of info. It is of course thoroughly German now. Also seems I missed out on this in Berlin when I was there a whole week!
How could that happen to a curry lover? I have always loved German sausages and meats, and the curry connection seems a pairing made in heaven!
I really hope you enjoy the recipe, though I believe you will. Now I want to try some Great British curry! Incredibly delicious—took me right back to eating one outside a shop in Berlin, shivering in the early chill of Fall and enjoying my warm, delicious food!
Outstanding recipe. Love the color along with the recipe, which I will make shortly. I will be using the liquid smoke with the sweet stuff.
There was a great Currywurst stand in Zehlendorf at the main intersection, and there were a couple on the Kuhdamm I really liked.
If I did not have enough for the meat, I could also get the Schrippe mit Sausa. I went back for a class reunion, and one of the first runs I made with my old friends was to the Curry mit Biss stand on the Kuhdamm.
Happy to see it was still there, but I could not locate the Zehlendorf one. Thanks for your very pleasant article.
Thank you for this! A fantastic recipe! Made this a few months back and it instantly became a new favourite in our household!
Making my second tonight! I have made your recipe twice. The first time I made it almost exactly as soften, except I used regular paprika because I did not have smoked at the time.
Tonight I made it with the smoked paprika and I must say, it really does make a difference! With the smoked paprika this recipe is just like the currywurst I have had in small kiosks in Göttingen, Berlin, and Hamburg.
So delicious! My family loves it! I know, spell check is just silly sometimes. Thanks for letting me know that, Elizabeth. Glad your family loves it!
Thanks for this curry sauce recipe — I made a half order with my own homemade bratwurst, and it turned out great! Hi, i used your recipe a few days ago for currywurst and tripled the recipe.
I tripled it with a few modifications. First, I used low sodium ketchup for the first cup,and plain tomato sauce for the next two cups.
The baking soda was a brilliant idea, by the way. I boiled one package of beer bratwursts from Aldi and two packs of brats from a local sausage company.
Once boiled, I used kitchen shears to cut the brats into bite size pieces and then pan fried them with a little bit of olive oil.
We just made some store bought french fries to go along and dip into the sauce, as well. It was delicious.
Since we had plenty of sauce to go around, we decided to use it the next night with some chicken thighs in the oven. After cleaning the boneless thighs and placing them into a 13 X 9 stoneware dish, we poured the rest of the sauce on top and mixed the thighs around.
They cooked for about minutes at degrees. While that was cooking, my wife made some nice rice to go along with the dish, and I made some mixed veggies..
Once all was done, i placed a bed of rice with veggies on top, and then some chicken, and it was amazing. Thank you for your versatile recipe.
We turned currywurst into an Indian dinner. So glad to hear that it worked out for you so well. Your alteration as using it as a sauce over chicken thighs sounds wonderful.
Gruss gut, Diony! Turned out to be EVEN better with the smoked paprika! If anything, splurge on the smoked paprika if you can find it!
It had a kick that grew slightly with each bite. Also, I made some homemade Spätzle and simply seasoned season salt, pepper, and butter green beans.
It us expensive but it really is worth it. I like your idea of adding extra water too. Really enjoyed this currywurst recipe.
Instantly took me back to our lovely Vaca in Germany! This recipe will become a favorite in our house…!
Just made these for dinner and they reminded me of my childhood in Germany! Loved the recipe and will make them again for sure! Hi there, Thanks so much for this recipe, I tried it and it was pretty good!
I had it with frankfurter sausages and with a bed of leafy veg and it was a super different and interesting meal.
Will definitely be looking into more of your stuff, thanks again! Kind regards, Victoria Monk. This was so quick, easy, and most importantly delicious!
I halved the recipe for just two people and still had some sauce leftover. Your email address will not be published. Recipe Rating.
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A quick and easy currywurst recipe that will bring back memories of Germany. Prep Time 5 minutes. Cook Time 15 minutes. Author The Kitchen Maus.
Liquids 2 teaspoons of Worcestershire Sauce 4 tablespoons of Beef Broth 2 or more tablespoons of Water. Instructions Put 1 cup of tomato ketchup in a small saucepan and heat on medium low.
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