Beyond Brats: Oktoberfest Currywurst Recipe
Bratwurst, beer, pretzels — all words cried out when people caught wind of my trip to Germany during Oktoberfest. It is exciting, because festivals in Germany are quite the sight — stands after stands selling culinary treats and handmade gifts and trinkets. I experienced a month long Christmas festival when I lived in Wiesbaden, Germany for the winter of 2014. Now that’s a place that knows how to celebrate the holidays! And lucky for me, there are culinary staples that can be found at nearly every German festival — like bratwursts, potato pancakes, beer and wine, and chocolate covered marshmallows.
Oktoberfest in Germany — whether you’re in Munich or not — is a lot of fun (and so delicious!). Credit: Danielle Padula
So on my most recent trip that landed right at the start of Oktoberfest, I was geared up and ready to savor all the famed goodies I remembered. And not to my surprise, but certainly to my delight, they were all there in abundance. Then it hit me.
How could I forget? My favorite dish — a Germany favorite that shows its face at nearly every big event — rarely gets spotlight here in the U.S. Now that just doesn’t seem fair, does it? (Especially when it’s just as good, if not better, than the well-known bratwurst!) So consider this article one step for authentic German fair food, and one giant leap for foodie mankind.
Introducing: Currywurst.
The wurst, or salami/sausage, is very similar to a bratwurst. I’ve mostly seen it comprised of pork, but sometimes you can find it with veal or beef. But unlike bratwurst, the sausage isn’t served “mit brötchen,” or in a circular bun. It’s cut into bite-sized pieces with a tomato-based curry sauce poured over it, then sprinkled with curry powder. A toothpick or small plastic fork is all you need to enjoy this Germany classic. The sauce is tangy, slightly sweet, and has a mild curry taste. When I asked a few Germans how to make the sauce, I was surprised to hear that the biggest ingredient is something that very closely resembles ketchup (and I mean very closely). Spices and a few other ingredients, and there you have it: An incredibly good sauce and an authentic German favorite!
Oktoberfest Currywurst Recipe
Beyond Brats: Oktoberfest Currywurst Recipe
Author: Fit Bottomed Eats
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 2 servings
This currywurst recipe brings the best part of Oktoberfest to your own home!
Ingredients
- 2 pork (or chicken) sausage links
- ½ Tbs. unsalted butter
- ¼ cup ketchup
- ¼ cup water
- ½ tsp. Worcestershire sauce
- ¼ tsp. sugar
- 1-1/2 tsp. yellow curry powder, divided
- ½ tsp. onion powder
- ¼ tsp. smoked paprika
Instructions
- Cook the sausages per the packages instructions.
- Meanwhile, in a small skillet on medium-low heat, melt the butter. Add the ketchup and water, stirring with a wooden spoon to combine. Stir in the Worcestershire sauce, sugar, onion powder, paprika and 1 tsp. of the curry powder. You will have a thin sauce.
- Let the sauce simmer, stirring frequently, until it reduces about ⅓, about 4 minutes. The sauce should be thick enough for a spoon to leave a visible trail of the bottom of the pan when sliding across its surface. Remove from heat.
- Cut the sausage crosswise into ½-inch pieces, divide onto separate plates, and spoon the sauce over each portion. Sprinkle with the remaining curry powder, and enjoy!
Do you have an Oktoberfest favorite? You’ll have to let me know how this one ranks once you try it!—Danielle Padula, GreenMitts.com
Comments
Love sausage and love curry so this recipe couldn’t be more perfect! Will definitely give it a go and hope it tastes as good as it sounds.
Love the food, looks delicious, and love you logo and blog title, makes me laugh every time I see. Keep supplying us with these beautiful recipes….
I’ve been looking for the original currywurst recipe, my husband has been asking me to make it for him for a long time.
I was recently in Germany and had currywurst for the first time. I really liked it.
Just wanted to say that Currywurst originates from Berlin, Germany and you will find the best ones there and not at the Bavarian Oktoberfest.
Can this be made a day ahead? Thanks!
We think so! 🙂
—Jenn
One of my favorites since 1970 when i was stationed there. I make it often. Thanks for spotlight.
Thank you for posting this I miss this food and everything about germany. I also love the sweet and sour cabbage that eat there it’s a red cabbage.
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