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Curry Catsup Recipe

1 tablespoon margarine or oil
2 tablespoons finely minced onion
2-4 tablespoons good quality curry powder
1/2 to 1 tablespoon sweet Hungarian paprika
2 cups ketchup
1 cup water

Sauté the onion in the margarine or oil until it is transparent (DO NOT BROWN). Add curry powder and paprika to onions and quickly sauté just to bring out the flavor, then add the ketchup and water. Simmer uncovered until the sauce is the thickness you desire. Taste and adjust seasonings if desired. Serve over Bratwurst or Rindswurst with an extra sprinkling of curry powder.


The most important part of currywurst is the right ketchup.
A good German curry ketchup. TRY "Zeisners' Kurry Ketchup"
found at German

Thanks to one of our readers Doug Toth, for sending me a link to this wonderful movie.
This gives a great view of modern Berlin and some of their culture and a window into this craze of Currywurst
Best of the Wurst currywurst.html

You need cooked bratwurst, not the raw, coarsely ground kind. Score them about three times, very lightly on two sides. Brush them with oil.Grill over medium heat till browned and heated through. Cut them up in 3/4-1 inch bites and shake curry powder and paprika over the wurst segments. Smother liberally with the curry ketchup. It's a nice touch to warm the ketchup before using. Geniesse!!!

Currywurst is now the rage in Berlin. Currywurst Stands are everywhere.
They even have a museum dedicated to currywurst


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Last updated June 22, 2010