Currywurst – classic or vegan

Fruity Curry Sauce to Prepare & Freeze

Whether at a barbecue with guests or as a quick weeknight meal in your home office – a good currywurst always hits the spot. This fruity sauce works equally well with meat or vegan sausages and can be easily made in advance and stored.

Once made, it tastes almost even better when reheated.

Ingredients

• 3 bratwursts (classic meat)

• 3 vegetarian or vegan bratwursts

• 1 large onion

• 1 red bell pepper

• 1 large apple

• 2–3 tbsp curry powder

• 500 ml strained tomatoes

• 50 ml cola

• 1–2 tbsp sunflower oil

• Salt & pepper

• Parsley (optional)

Optional for more depth:

• 1 tsp paprika powder (sweet or smoked)

• 1 tsp sugar or honey

• 1 splash of apple cider vinegar

Preparation

1️. Prepare the sauce

Finely dice the apple and bell pepper, chop the onion.

Heat oil in a pot or Dutch Oven and sauté the onions until translucent.

Add bell pepper and apple and sauté for 3–4 minutes.

Stir in curry powder and optional paprika powder and toast briefly – this helps the flavors develop better.

Deglaze with cola and reduce briefly.

Add strained tomatoes, bring to a boil, and simmer gently for 10–15 minutes.

Puree the sauce until smooth.
Season with salt, pepper, and optionally a little sugar or vinegar.

👉 If you prefer a thicker sauce, let it reduce further.

2️. Fry the sausages

Fry meat and vegan sausages separately.

Heat some oil in two pans.
Fry sausages until golden brown all around (approx. 6–8 minutes).

Only then slice them – this keeps them juicier.

3️. Serve

Arrange sausage slices on plates and generously cover with the warm curry sauce.

Dust with a little curry powder and garnish with chopped parsley if desired.

Goes well with

• French fries
• crusty baguette
• rolls
• or classic: Currywurst with fries and mayo/ketchup