German Currywurst Rice Bowl

About This Recipe

Currywurst is a Berlin street food institution, grilled or fried bratwurst sliced and doused in a curry-spiced ketchup sauce, and this version spoons that same sauce over rice for a heartier, fork-friendly meal. The sauce combines ketchup with curry powder, a touch of Worcestershire and a pinch of cayenne, simmered until it thickens into a glossy coating for the pan-seared sausage slices. Served over rice rather than with the traditional fries, this bowl keeps currywurst's signature sweet-spicy-savory flavor while turning it into an easy, single-dish weeknight meal.

Ingredients

Serves 4

• 2 cupswhite rice
• 3.5 cupswater
• 1 tspsalt(for rice)
• 4bratwurst sausages(sliced into rounds)
• 2 tbspvegetable oil
• 1onion(diced)
• 1 cupketchup
• 2 tspcurry powder(plus more for dusting)
• 1 tsppaprika
• 1 tspworcestershire sauce
• 1/4 tspcayenne pepper
• 1/2 cupwater(for sauce)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Cook the rice

   Cook rice with water and salt according to standard method, about 18 minutes; fluff and set aside.

2. 2

   Sear the sausage

   Heat oil in a skillet and sear the sliced bratwurst until browned on both sides, about 6 minutes; remove.

3. 3

   Cook the onion

   Cook onion in the same pan until soft, about 6 minutes.

4. 4

   Make the sauce

   Stir in ketchup, curry powder, paprika, worcestershire, cayenne and water, simmering 8-10 minutes until slightly thickened.

   Simmer the sauce until it visibly thickens and coats the back of a spoon — a thin sauce won't cling properly to the sausage.

5. 5

   Combine

   Return the sausage to the pan, tossing to coat in the sauce.

6. 6

   Serve

   Spoon over rice, dust with a bit more curry powder, and garnish with parsley.

Variations

• •

  A spicier version increases the cayenne for more heat.

• •

  Using a mix of bratwurst and a spicier sausage variety adds extra flavor complexity.

• •

  Serving with fries alongside the rice, as in the traditional format, is a heartier option.

Storage

Refrigerate sauce and rice separately up to 3 days; reheat gently, adding a splash of water to loosen the sauce if needed.

Frequently Asked Questions