Sliced bratwurst tossed in a curry-spiced tomato sauce over rice, a rice-bowl take on Berlin's iconic currywurst.
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.
Serves 4
Cook rice with water and salt according to standard method, about 18 minutes; fluff and set aside.
Heat oil in a skillet and sear the sliced bratwurst until browned on both sides, about 6 minutes; remove.
Cook onion in the same pan until soft, about 6 minutes.
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.
Return the sausage to the pan, tossing to coat in the sauce.
Spoon over rice, dust with a bit more curry powder, and garnish with parsley.
Sear the sausage slices well before saucing them — this browning adds a lot of flavor that a simple simmer alone wouldn't develop.
Simmer the sauce until it thickens enough to coat a spoon; a thin, watery sauce won't properly cling to the sausage.
Dust with extra curry powder right before serving, a traditional currywurst finishing touch that boosts the aroma.
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.
Refrigerate sauce and rice separately up to 3 days; reheat gently, adding a splash of water to loosen the sauce if needed.
Currywurst was invented in Berlin in 1949 by Herta Heuwer, who mixed ketchup with curry powder and Worcestershire sauce for grilled sausage, and it has since become one of Germany's most iconic and beloved street foods.
Yes, any good pork sausage works; bratwurst is traditional, but knackwurst or a similar variety can substitute.
A splash of soy sauce with a bit of vinegar can approximate its savory tang in a pinch.
Simmer it longer, uncovered, to reduce and thicken it to a proper coating consistency.
Per serving (400g / 14.1 oz) · 4 servings total
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