Throughout Germany there are many different recipes and types of currywurst. The invention of currywurst is attributed to a lady called Herta Heuwer from Berlin in 1949. We have seen currywurst as pathetic as some ketchup with a few shakes of curry to elaborate curry sauces. You can buy currywurst from many street vendors, typical restaurants, and sometimes even pretty fancy restaurants. In Germany they even have a currywurst museum :). We had currywurst also at a German wedding we went to last August as a midnight snack! We love currywurst and when we realized it is super simple (and we mean REALLY REALLY SIMPLE) to make a good currywurst sauce at home we could not resist trying...twice :)
For two to four servings (depending on how much you love sauce)
Wurst (white wurst is typical here but we usually only have red so we used that)
500 g tomato sauce (plain, not with sugar or chunks)
2 Tbs (EL) honey
2 Tbs (EL) vinegar (normal not balsamic)
1 1/2 Tbs (EL) instant vegetable broth powder (we used chicken)
1 Tbs (EL) Worcestershire sauce (or Maggi)
1 Tbs (EL) curry
1 tsp (TL) paprika powder (spicy not sweet)
2 shakes Tabasco (or other hot sauce)
Mix all the ingredients (minus the wurst) in a pot over low to medium-low heat. Let cook until warm through. Play with the ingredients depending on your taste.
During this time cook your wurst. You can place them in boiling water until warm, or even better, make smallcuts (without cutting very far into the meat) and cook them on the stove with some oil.
Serve over the wurst. Garnish with curry.
We ate our currywurst and sauce with rolls. You can also save the extra sauce to use for something else like mini pizzas with currywurst sauce.