Currywurst sauce

There are more than 1500 different kinds of sausage in Germany, but Berlin’s regional speciality, the Currywurst, is one of the best and this delicious sauce is a traditional accompaniment.



  • 2 tablespoons canola oil
  • 1 onion, finely diced
  • 2 tablespoons curry powder
  • 1 tablespoon hot paprika
  • 2 x 400g cans crushed tomatoes
  • 1/2 cup sugar
  • 1/4 cup red wine vinegar
  • Salt, to taste



Heat the oil in a saucepan over medium heat. Add the onion and cook for 8–10 minutes until soft.

Add the curry powder and hot paprika. Cook for one minute more.

Stir in the tomatoes, sugar and red wine vinegar. Add salt to taste. Bring to a boil then reduce the heat to medium-low and simmer, stirring occasionally until thickened, about 25 minutes.

Purée sauce in a blender until smooth, then serve hot over German sausages.

Written by Andrea