Recipes Dinner Meat Dishes Sausage Dishes Currywurst 4.3 (3) 3 Reviews A double dose of curry powder in the sauce and on the brats gives this simple dish extra flavor. By Marianne Williams Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Food & Wine's Editorial Guidelines Published on June 12, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle Active Time: 35 mins Total Time: 45 mins Servings: 4 Currywurst is just as the name suggests, a bratwurst (or sausage) served in a curry tomato sauce. The sausage is tender, juicy, and flavorful, but the curry tomato sauce is the real winner here. The flavors are well-rounded from the tamari and brown sugar, with brightness from the tomatoes and tangy vinegar. The curry powder adds warmth and a spicy kick. Served with perfectly crisp and salty fries, this is a dish not to be missed. Frequently Asked Questions What is the difference between currywurst and bratwurst? A bratwurst is a type of sausage while currywurst is the name of the dish. Currywurst is essentially a bratwurst covered in a tomato curry sauce. What is a bratwurst made of? A bratwurst is a type of German sausage that’s typically made from pork and sometimes beef or veal and spices like marjoram, coriander, nutmeg and pepper. The term “braten” means to fry and “wurst” means sausage. Notes from the Food & Wine Test Kitchen Madras curry powder is readily available at most grocery stores, but if you can’t find it, use any curry powder and adjust the spice to taste. Make ahead The curry tomato sauce can be made up to a week ahead. Keep in an airtight container in the refrigerator. Warm it gently in a saucepan before serving, or serve it cold. Ingredients Tomato-Curry Sauce 1/4 cup canola oil 1/3 cup finely chopped yellow onion 1 tablespoon tomato paste 2 teaspoons Madras curry powder 1 teaspoon smoked paprika 2 tablespoons light brown sugar 1 tablespoon tamari or soy sauce 3/4 teaspoon kosher salt 1 medium garlic clove, grated 1 (15-ounce) can crushed tomatoes 1 (3-inch) cinnamon stick 1 1/2 tablespoons apple cider vinegar 6 tablespoons tap water Currywurst 1/4 cup canola oil, divided 4 (4-ounce) bratwursts 1 teaspoon Madras curry powder 1 (28-ounce) package frozen golden shoestring French fried potatoes (such as Ore-Ida) 1 teaspoon kosher salt Directions Prepare the Tomato-Curry Sauce Heat oil in a medium saucepan over medium. Add onion; cook, stirring often, until softened and starting to caramelize, about 8 minutes, reducing heat, as needed, to prevent burning. Add tomato paste, curry powder, and paprika; cook, stirring constantly, for 1 minute. Add brown sugar, tamari, salt, garlic, crushed tomatoes, and cinnamon stick; bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until slightly thickened, about 10 minutes. Remove and discard cinnamon stick; add vinegar. Remove saucepan from heat; process mixture using an immersion blender until smooth, 30 seconds. Stir in water. Place saucepan over medium-low heat, and cook, stirring occasionally, until warmed through, about 1 minute. (Sauce will be smooth and spreadable, similar to ketchup consistency.) Keep warm. Prepare the Currywurst Place 2 baking sheets on middle rack in oven; preheat oven to 450°F. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add bratwursts, and cook until browned on all sides and an instant-read thermometer inserted into center of bratwursts registers 155°F, about 10 minutes. Remove skillet from heat; add curry powder to bratwursts, and toss until sausages are evenly coated. Transfer bratwursts to a cutting board; let rest for 5 minutes. Meanwhile, place frozen fries in a large bowl; add remaining 3 tablespoons oil, and toss to coat. Carefully pour fries evenly onto preheated baking sheets, and bake in preheated oven for 8 minutes. With baking sheet still in the oven, increase oven temperature to broil; cook, stirring occasionally, until very crispy and golden brown, 6 to 8 minutes. Remove from oven, and sprinkle evenly with salt; toss to coat. Slice bratwursts on an angle into 1-inch pieces; spoon over Tomato-Curry Sauce. Serve with fries. Rate It Print