Traditional German Currywurst

The traditional German currywurst is a street food dish found in Germany. In the UK the currywurst has also become well known, often found at Oktoberfest events and Christmas markets. However in Germany the currywurst is enjoyed all year round. Now there is no reason why you cannot do the same. Minimal ingredients required, but from time to time we do like to include a few more for extra flavour.

Creating a Currywurst

There are many interpretations as to how you should make a currywurst, these differ in every region of Germany. You will find the north Germany is slightly different to South, the same with east to west. However everyone in Germany knows the main qualities to make a traditional German currywurst. Just three simple ingredients are required – Sausage, Ketchup & Curry powder.

Currywurst Phenomenon

It is said that the currywurst originated in Berlin by Herta Heuwer in 1949. Or if you are from Hamburg you may argue the currywurst was created there.  Whichever story you believe we are glad the currywurst was created. Simple recipe of frying sausages, slicing them into chunks and then covering with ketchup and curry powder. Delicious!

Traditional currywurst sauce

Traditional German currywurst sauce is made using a large variety of herbs and spices. However, since curry ketchup was invented we no longer need to worry about all the individual ingredients. Now all we need the curry ketchup. This sauce is ready to create the perfect currywurst.

Fish and Chips

Now we all know the best accompaniment to fish is chips. And that doesn’t change when it comes to a currywurst. Add a side of chips and you have a delicious meal. Top the fries off with a dollop of mayonnaise – perfection. Chips and currywurst makes a special rustic meal which is what the traditional German currywurst is all about.

Currywurst Sharing Platter

Chef Bjoern Wassmuth joined The Sausage Man once more to treat us to the traditional German currywurst. However as a twist he is serving it as a sharing platter with two varieties of sausages. Of course the Bratwurst is in there but he teams it up with the Krakauer to add in a smoky flavour. Chef Bjoern uses 30 different ingredients to create his currywurst sauce, as mentioned we do not need to do that as we have curry ketchup.

Now it’s your turn

For a step by step currywurst guide check out Chef Bjoerns video and recipe below. Now we know this is geared around valentine’s day, however valentines day can be every day if you are in love. And we are definitely in love with this currwyrst sharing platter. So, share and enjoy!

Currywurst Recipe

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Author: Chef Bjoern Wassmuth


  • 2 x Bratwurst XXL 25cm
  • 2 x Krakauer Bacon Frankfurter XXL 25cm
  • The Dukes of Chippingdom Skin Off
  • Curry Ketchup
  • Mayonnaise
  • Curry Powder


  • Cook up your sausages and chips. Shallow fry the sausages on low heat for 6 - 10 minutes until nice and browned. And deep fry the chips for about 5 minutes.
  • Slice the sausages into small chunks.
  • Place the Bratwurst one side of the plate, chips in the middle and Krakauer on the other side.
  • Cover the sausages in curry ketchup, sprinkle curry powder over these. For extra flavour you can add some spring onions, chillies and coriander.
  • Add mayonnaise to the chips, again you can add jalapenos to the sauce for added flavour.
  • Enjoy your sharing platter!


Upgrade your dish and replace the Krakauer with the VW Currywurst XXL 25cm