Authentic Currywurst Recipe
Berlin, Germany
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Cooking tips
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types of sausage
The traditional sausage for currywurst is a pork sausage without a casing and with curry powder already in the sausage mixture. This traditional sausage is pale and soft. Today, however, a pork sausage with a casing is more commonly used and is reddish and crispy thanks to the casing. Also, most currywurst joints these days also have chicken and vegan sausages on offer. -
homemade currywurst sausages
Making the sausages yourself is lengthy, mainly because it involves a lot of chilling and resting time. However, it is not a complicated process. The key thing is to have the meat well-chilled, and while grinding it, you should take pauses to check the meat's temperature. It should never heat over 15°C/59°F, or the meat will not grind properly.
Berlin-Style Currywurst with Curry Ketchup
PREP 1h
COOK 25min
RESTING 1d 12h
READY IN 1d 13h
This recipe gives detailed instructions on preparing classic Berlin-style currywurst, both the sausages and the curry sauce. The process of making it is very lengthy, as it will take a few days to make the sausages — first, the meat needs to chill overnight, then once the sausages are made, they need to rest in the refrigerator for a day.
Ingredients
SAUSAGES
750g (1 ⅔ lbs) pork belly (without skin)
250g (8.8 oz) pork round (lean)
18g (½ oz) salt
1.5g (⅓ tsp) white pepper, ground
1.5g (⅓ tsp) nutmeg
1.5g (⅓ tsp) sugar
1g (⅕ tsp) caraway, ground
0.3g (a light sprinkling) clove, ground
3 g (½ tsp) E450 diphosphate
CURRY KETCHUP
250g (8.8 oz) tomato paste
250 ml (1 cup + 1 tbsp) water
60g (2 oz) plum jam
35g (1 oz) cooking oil
10g (⅓ oz) Worcestershire sauce
5g (1 tsp) salt
10g (⅓ oz) curry powder
5g (1 tsp) dark aceto balsamico
a pinch of sugar
Chili, powdered, to taste
Preparation
SAUSAGES
Chill the meat well, meaning place it in the refrigerator right after you bring it home, ideally overnight. The meat should be at 15°C/59°F (use a thermometer to check).
Finely cube the meat.
Add the cubed meat to a strong food processor with all the spices and 150 ml of ice-cold water with ice cubes or crushed ice.
Take pauses grinding the meat so it doesn’t heat too much — the temperature should never go over 15°C/59°F. If it does, add some ice-cold water or ice.
While the meat is grinding, bring a large pot of water to a simmer. The water should not go over 72°C/162°F.
Add the ground meat to a large plastic bag and push it to one corner of the bag. Cut off that corner to make a 2cm/0.8” hole.
Press the meat through the hole directly into the water (which is constantly at 72°C/162°F), forming sausages (10 total).
Cook for a minute — the sausages should rise to the top.
When done, drain well and refrigerate for a day.
CURRY KETCHUP
Add all the ingredients to a medium saucepan and stir well to combine.
Simmer for 15-20 minutes until thickened.
Season with chili powder to taste.
Let cool and it's ready to serve.
TO SERVE
Fry the sausages in abundant amounts of oil. The sausages you don’t fry, you can freeze for later use.
Serve with ketchup and bread or fries.
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