Currywurst
Sliced pork bratwurst under a curry-spiked tomato sauce — invented by Berlin food-stand owner Herta Heuwer in 1949 using curry powder and Worcestershire sauce she got from British soldiers, and patented as her own 'Chillup' sauce in 1951.
Meat
⚠ Contains: Gluten, Soy, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 pork bratwurst sausages
- 1 cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tsp curry powder, plus more for dusting
- 1 tsp paprika
- 1 tbsp water
- French fries or bread rolls, to serve
Steps
- Grill or pan-fry the bratwurst until cooked through and lightly browned all over.
- Meanwhile, warm the ketchup, Worcestershire sauce, curry powder, paprika, and water together in a small saucepan, simmering for a few minutes.
- Slice the cooked sausages into bite-sized rounds.
- Spoon the curry sauce generously over the sliced sausage.
- Dust with more curry powder and serve with fries or a bread roll.