Nothing says Oktoberfest like currywurst. This traditional piece of German street food is known as the most consumed food product of Germany’s annual festival. Why? Because it’s delicious and easy to make! So here is an easy currywurst recipe for you to follow this October or next time you want to try something different.
To start, I want to shoutout my local butcher, Franks Meat and Produce in Louisville for having awesome handmade brats and bockwurst. Not only that, they had Dan-O’s Seasoning on the shelf! And a friend of Dan-O’s is a friend of mine. I liked the bockwurst better, but if you can’t find any, then some good brats will do. Seriously, get good handmade brats or you’ll be missing out.
How currywurst is made is pretty simple. You start by gently boiling your brats to get the insides cooked. When they are no longer pink, you remove them from the water and score them with a knife. After they are scored, you fry them in oil to get them good and crispy. Once they are fried, chop them, add some curry ketchup, and enjoy!
Besides getting good brats, spend some time on the curry ketchup. There is no right or wrong way to make it (even though mine was a hit). Also, definitely add Dan-O’s to your curry ketchup. A lot of recipes call for onion, garlic, and herbs… but Dan-O’s made this part easy for me! It also makes for a great dusting of flavor after you’re done.
This last thing I did might sound weird, but at Oktoberfest, a lot of folks dip their fries in mayo. So, I whipped up a quick seasoned mayo with lemon juice, Dan-O’s, and curry powder for dipping my fries. Because if you’re going to make a currywurst recipe, you’ll need fries to go with it! I’m not going to list that out in the instructions (season to taste) but try it if you’re feeling froggy.
Serve your currywurst with fries, mayo, and a tasty side. My friend Tyler made the red cabbage (thanks Tyler!), which balanced out the meal perfectly. You might not need the bun, but I love all the bread and it made for a better pic. Enjoy, and cheers!
- 4-6 good sausages (handmade brat or bockwurst)
- Vegetable oil for frying
- 1 cup ketchup
- 6 tbs beef stock
- A squeeze of yellow mustard
- 1 tbs honey
- 2 tbs yellow curry powder
- 2 tbs spicy Dan-O’s Seasoning
- Dash of cinnamon
- Dash of brown sugar
- 1 tsp fresh black pepper
- 1 tsp quality salt
- 1 tbs of cayenne pepper (optional)
- Mix ketchup, mustard, beef stock, dry ingredients, and Dan-O’s Seasoning to saucepan and cook on low heat.
- Add in honey (or brown sugar) or cayenne pepper to desired heat level.
- Add in curry powder and Dan-O’s Seasoning to desired flavor level.
- Let curry ketchup simmer for 20-30 minutes on low heat. Add broth or water to thin out as needed and stir occasionally.
- Add sausages to hot water close to boiling point, but not quite boiling. Cook for about 10 minutes.
- Remove from heat, and cut small slits in the bratwurst casing so it doesn’t blow up with you are frying it. Let cool down for 15 minutes before frying.
- Fry bratwursts at around 300-325 degrees until reach desired crispiness on outside (around 8-12 minutes for me)
- Remove brats from oil, and let rest on a paper towel. Slice into bite sized pieces after they rest for 5-10 minutes.
- Spoon the curry ketchup overtop of the brat slices before serving. Dust the sausages with curry power and Dan-O’s Seasoning.
- Serve with french fries, some kind of cabbage, and a german-style beer. Enjoy!