Homemade Currywurst Sauce: Your New Go-To German Condiment

This Homemade Currywurst Sauce delivers a bold flavor explosion, ideal for enhancing your favorite German dishes.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 4 cups

Course: Sauces

Cuisine: German

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup Tomato Puree Use organic for a fresher taste.
1 medium Onion Finely chopped for even distribution in the sauce.
2 tablespoons Curry Powder Toast slightly before using for depth.
2 tablespoons Worcestershire Sauce Can be substituted with soy sauce for a vegetarian option.
1 tablespoon Vinegar Apple cider or white vinegar works well.
1 teaspoon Sugar Optional, balances the acidity.

Equipment

medium saucepan

Method

Step-by-Step Instructions for Currywurst Sauce

In a medium saucepan over medium heat, add a splash of oil and finely chop one onion. Sauté the onion for about 5-7 minutes until it becomes translucent and soft.
Reduce the heat to low and sprinkle in 2 tablespoons of curry powder. Toast the curry powder with the onions for about 1-2 minutes, stirring constantly.
Pour in a generous 1 cup of tomato puree along with 2 tablespoons of Worcestershire sauce, and a splash of vinegar. Stir well to combine.
Allow the sauce to come to a gentle simmer. Cover and let it cook for about 10 minutes on low heat, stirring occasionally.
Taste your Currywurst Sauce and adjust the seasoning as needed; you can add a pinch of sugar to balance the acidity. Let it cool for a few minutes.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 18gProtein: 1gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store any leftovers in an airtight container in the refrigerator for up to a week. To freeze, portion into freezer-safe containers or bags for up to 3 months.

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