The perfect party dish from the fire pot

Currywurst always goes down well – and in a Dutch Oven, it becomes a real highlight for larger groups. The Currywurst pot is uncomplicated, quick to prepare, and ideal for parties, birthdays, or cozy evenings outdoors.

The best part: it can be prepared in large quantities and kept warm. Whether in a 6QT, 9QT, or large 12QT/18QT Dutch Oven – simply adjust the quantity.

Ingredients (approx. 10 servings)

• 20 bratwurst sausages

• 500 ml tomato ketchup

• 700 ml curry ketchup

• 1,000 ml strained tomatoes

• 5 tbsp tomato paste

• 100 ml water

• 100 ml apple juice

• 3 onions

• some oil for frying

• 1–2 tbsp curry powder (depending on intensity)

• 1 tbsp sweet paprika powder

• 1 tbsp brown sugar

• Salt & pepper

Optional:

• 1 pinch chili for heat

• 1 tsp Worcestershire sauce for more depth

Preparation in the Dutch Oven

1. Preparation

Slice the sausages.
Dice the onions.

Preheat the Dutch Oven (with briquettes or on the grill).

2. Fry the sausage

Add some oil to the fire pot.

Fry the sausage slices in batches until lightly browned.
Remove and set aside.

3. Prepare the sauce

Sauté the onions in the remaining frying fat until translucent.

Add the tomato paste and roast briefly.

Stir in the ketchup, curry ketchup, strained tomatoes, water, and apple juice.

Add curry powder, paprika powder, and sugar.

Mix everything well and simmer gently for about 15–20 minutes until the sauce thickens slightly.

Season with salt, pepper, and chili if desired.

4. Finish

Return the fried sausage slices to the Dutch Oven.

Let it simmer for another 5–10 minutes so that everything combines.

Side dishes

• Baguette or rolls
• French fries
• Rice or pasta
• Baked potatoes

Briquette distribution

For approx. 180–200 °C:
👉 1/3 of the briquettes at the bottom
👉 2/3 at the top

For large pots, plan for a little more heat if necessary.

For this delicious Dutch Oven recipe, we say thank you to Spieka BBQ!