Currywurst from the barbecue

Eating currywurst in die Raststätte when traveling on der Autobahn. That’s the ultimate holiday feeling. Because we did not visit Germany this year, we made a version of der currywurst ourselves. With Nena on the radio, you imagine yourself in der Heimat.

Actually, it is not the wurst that makes the currywurst. It’s the sauce. Of course, it matters what kind of bratwurst you take, but in the end, the curry sauce is the star. And all because a German lady once got curry masala spices from England and made a sauce with it.

You discover the best recipes by just trying something, right? In Berlin, currywurst has now such an iconic status that there is even a currywurst museum. That is why we had to make our own version.

The best sausage is grilled on the barbecue on charcoal. Nothing beats authentic grilled bratwurst. And if the Kamado Joe is on fire, we make the sauce while grilling the sausage. You can also make the sauce a few days earlier. But then you have to heat it up again.

We make the sauce with our own spice mixture. Our curry seasoning consists of curry powder, smoked paprika, mustard powder, and cinnamon. We like to keep it simple. Of course, you can make it as crazy as you want with extra additions such as ginger, cumin, and chili powder. Start experimenting yourself.

Any sauce needs a little acidity. We thought we shouldn’t go overboard with this curry sauce, so we used orange juice. That made the sauce a lot fresher. Officially there should be Worcestershire sauce in curry sauce, but we used Tabasco. In addition to the extra spice, that also added some more acidity to the sauce.

When the sauce is warm and the sausages grilled, you’re done. The sausages have already cracked open a bit. What happens when you grill them directly over the coals. No problem. If they are still completely closed, be careful of fat spraying out while you cut them. That fat is scorching.

Cut the sausages into pieces, pour the sauce over it and sprinkle some extra curry powder on top. As far as we are concerned, that really completes this recipe. It gives a little extra spice to the sauce.


Some nice bratwursts
For the curry powder
2 tablespoon of curry powder
3 tsp paprika powder
2 tsp mustard powder
1 tsp cinnamon
For the curry sauce
1 tbsp olive oil
250 grams of tomato pulp
1 shallot
30 grams of tomato paste
1 tbsp brown sugar
juice of 1 orange
1 tsp Tabasco
1 tablespoon of the curry powder
pepper and salt


Cut the shallot very finely and fry it in a little olive oil. Add the tomato paste and immediately the tablespoon of curry powder. Keep stirring this until all the herbs are well mixed with the tomato paste.
Then pour in orange juice and Tabasco. Stir this well again, and then the tomato pulp can be added. Let this simmer for 15 minutes. Taste the sauce and season it with salt and pepper.
Grill the sausages for 10 minutes until they are nicely brown with some grill edges.
Cut the sausage into slices. Pour over the sauce and sprinkle a little curry powder on top. Serve with a few small wooden skewers.

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