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Currywurst

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
PERPIGILLIUM

PERPIGILLIUM

This is my adaptation of currywurst. It's always a hit with sauerkraut in my house! Yummy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 2762 mg
  • 110%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
  2. Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
  3. Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.
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Reviews

PERPIGILLIUM
32

PERPIGILLIUM

10/22/2008

Sadly this is not the recipe I submitted. It has been changed significantly. There was even ketchup added, not an ingredient that was even in the original submission. I emailed several times to ask how to fix it with no response. If anyone wants the real recipe please email me. It's a good one!!

AllieDream
4

AllieDream

11/2/2009

I see that the person who submitted this recipe said it wasn't her original recipe, but I have to say that I tried this anyway and loved it! We're big bratwurst fans but I was sick of just grilling them up and serving them on buns with sauerkraut. This will be a new go-to recipe when we want something different. My boyfriend deemed the sauce "fantastic" and said he could eat it forever. I don't know if I could eat it "forever", but it was REALLY good. I made a couple of minor modifications: only one cup of ketchup instead of two (two cups just seemed like it was going to be way too much) and only two tablespoons of curry since I was worried 3 tablespoons would make the curry flavor overpower all the other spices too much. The only reason this didn't get five stars is that it involved too many dishes for my taste: the skillet, the saucepan, a bowl, and another saucepan for making sauerkraut on the side. (You can see from my other reviews that I prefer dishes with minimal kitchen clean-up afterward!) I have no idea how authentic this is, but I think it was a great fall dish.

jayyrn7
3

jayyrn7

1/2/2008

Loved this and can also use plain pork sausages as the whole dish is flexible to do this, my kids loved it

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