sauce

1 tbsp. neutral oil
1 small onion
1 clove garlic

  • roughly chop the onion and garlic if you plan to purée the sauce, otherwise, mince them
  • heat oil in a saucepan and sauté onion and garlic until softened and starting to brown in places, about 10 minutes

1 cup (272g) ketchup
1/4 cup water
2 tbsp. apple cider vinegar
1 tbsp. brown sugar
2 tsp. curry powder
1/2 tsp. paprika

  • add to pan and mix well
  • simmer for 10-15 minutes, stirring frequently to prevent spattering

1/4 tsp. garam masala
1/4 tsp. cayenne or chipotle powder (optional)

  • add to sauce and stir well, simmering for 1 additional minute
  • purée the sauce for a smoother consistency

currywurst

  • grill or pan-fry bratwurst, slice into bite-sized rounds, and top with sauce
  • serve with suace and french fries or roasted potatoes

source: https://germanculture.com.ua/german-recipes-home/the-best-homemade-currywurst-recipe/

08/13/2026: tried making this on a lark and it was great. based on a few other variants, i added some garam masala and used the maximum amount of curry powder. but based on the first iteration, i’ve dialed those back a tiny bit.