Currywurst & Pommes

Name: Currywurst & Pommes
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 Onion, small, finely chopped; 1 tbsp Neutral Oil, e.g., sunflower; 2 tbsp Tomato Paste; 300g Tomato Ketchup; 80ml Water; 1 1/2 tbsp Curry Powder, mild, plus extra to sprinkle; 1 tsp Sweet Paprika; 1/4 tsp Hot Paprika, or cayenne, to taste; 1 tbsp Apple Cider Vinegar, or white vinegar; 1 tsp Sugar; 1/4 tsp Salt, fine; 4 German Bratwursts, 120–150 g each; 1 tbsp Neutral Oil, for frying; 1 kg Potatoes, starchy, e.g., Russet or Bintje; 1.5 l Neutral Oil, for deep-frying; 1 tsp Salt, fine, or to taste; 4 tbsp Mayonnaise, optional, common in Germany; 1 pinch of Pepper (Black); Some Curry Powder, extra, to dust over the sauce

Currywurst & Pommes is a comforting German street-food classic: juicy bratwurst sliced and smothered in a tangy, spiced curry-tomato sauce, served alongside crisp golden fries. The sauce balances sweet ketchup and tomato paste with vinegar and warm spices, while a simple curry mayo adds a creamy finish. Perfect for a casual dinner that feels both hearty and exciting.

Currywurst & Pommes is a comforting German street-food classic: juicy bratwurst sliced and smothered in a tangy, spiced curry-toma... Show more

Traditional German Recipe

Health Grade

C · Balanced

Rating

4.4

Time

50 min

Price

3,29 €

Calories

996 kcal

easy

kid friendly

comfort food

potluck

Method

Prep the potatoes

Peel the Potatoes, cut them into even fries about 1 cm thick, and rinse them briefly. Dry them very thoroughly with a clean towel, then finely chop the Onion so it softens quickly in the sauce.

Make the sauce

Warm the Neutral Oil in a saucepan over medium heat. Add the chopped onion and cook for 4 minutes, stirring, until soft and translucent. Stir in the Tomato Paste and cook for 1 minute more to deepen the flavor. Add the Tomato Ketchup, Water, Curry Powder, Sweet Paprika, Hot Paprika, Apple Cider Vinegar, Sugar, Salt, and Pepper, then simmer for 10 minutes, stirring now and then, until the sauce is thick, glossy, and spoonable.

Brown the bratwurst

While the sauce simmers, heat a thin film of oil in a skillet over medium heat. Add the German Bratwurst and cook for 4 minutes on one side, turn them over, then cook for 4 minutes more, until nicely browned and cooked through.

Fry the potatoes

Pour enough of the frying oil into a large, heavy pot so the fries can move freely and heat it over medium-high. Fry the potatoes in small batches for 5 minutes until pale and just tender, lift them out to drain for 5 minutes, then fry them again for 3 minutes more until deep golden and crisp. Drain on paper towels and season immediately with salt.

Serve the currywurst

Slice the sausages into bite-sized pieces if you like, spoon the sauce generously over them, and finish with a light dusting of extra curry powder. Add the fries on the side and offer a spoonful of Mayonnaise alongside if you want the classic German touch. Serve immediately while everything is hot and crisp.