The minister’s wife gave my mum this recipe back in the 1950s. Even for those who claim to detest rhubarb, it has been a family favorite ever since.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 (15 ounce) can tomato sauce
- ¼ cup cider vinegar
- 2 tablespoons sweet curry powder
- 2 tablespoons sweet paprika
- 2 tablespoons white sugar, or more to taste
- ¼ teaspoon cayenne pepper, or more to taste
- salt and ground black pepper to taste
Instructions
- Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.
- This is best served over sliced, pan-fried bratwurst. It is also good with cocktail wieners served in a slow cooker left on warm.
Reviews
I made the currywurst according to the recipe. It was awesome ! I made it for a party and my friends all asked for the recipe. I’ll definitely make it again
Tasted like the street vender Curry Wurst I had in Berlin. Delish!!
Needed a lot more amping up in terms of flavor.
I made another Currywurst sauce last night too but hands down this one was the best. It uses a lot less ingredients yet taste much better. I’m not sure what sweet curry is? I just used the curry powder you find in the spice aisle and it was delicious. The only thing I would change is to reduce the amount of sugar but that is it.