With fruity-spicy curry sauce & crispy fries
Currywurst is and remains a true cult classic. The sauce is crucial: fruity, slightly smoky, with a pleasant spiciness and a delicate sweetness.
This recipe brings true snack bar feeling directly to your grill – including homemade sauce and golden-brown fries.
Ingredients (4 servings)
For the Currywurst:
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8 bratwursts
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1 tbsp oil
For the curry sauce:
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250 g tomato ketchup
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60 ml orange juice
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60 ml cola
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1 tbsp apricot jam
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1 tsp curry powder
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½ tsp paprika powder (smoked or sweet)
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1 pinch cayenne pepper or chili
For the fries:
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1 kg waxy potatoes
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4–5 tbsp oil
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2 tsp paprika powder
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Salt
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Optional: ½ tsp garlic powder
Preparation
1. Prepare fries
Peel potatoes and cut into sticks about 1 cm thick.
Important: Soak the potato sticks in cold water for at least 30 minutes to remove excess starch – this ensures extra crispiness.
Drain and pat very dry.
Mix with oil and spices.
Grill in a grill basket or on a baking sheet at approx. 200 °C indirect heat for about 40–60 minutes, until golden brown and crispy. Turn or rotate occasionally.
2. Prepare curry sauce
Heat oil in a small saucepan.
Stir in ketchup, orange juice, cola, and apricot jam.
Season with curry powder, paprika powder, and cayenne.
Simmer gently for 5–8 minutes until the sauce slightly thickens.
Season with salt and pepper to taste.
3. Grill bratwursts
Grill bratwursts over medium direct heat until golden brown all around.
Let rest briefly, then slice.
4. Serve
Pour hot curry sauce over the sausage pieces.
Optionally, sprinkle with a little extra curry powder.
Serve with the crispy fries.
💡Tips
- For extra smoky flavor: use ½ tsp smoked paprika powder
- If you like it spicier: more cayenne or fresh chili
- Sauce can be perfectly prepared in advance and reheated the next day
Many thanks to Hamburg Southside Barbecue for the inspiration and photos!
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