Who wants currywurst?

When it comes to fast food in Germany, currywurst aka sausage with curry sauce is always on top of the list. The sausage used for currywurst is usually a bratwurst (“fry sausage”) which is cut up and smothered with a curry-ketchup mixture. Yes, that’s right: curry-ketchup mixture is what we call curry sauce here in Germany.

Bratwurst smothered in sauce.

I probably had one currywurst in my whole life and never missed it. But when I was a kid, I really loved curry ketchup. Me and my sister refused to eat regular ketchup, so my father always had to buy a large bottle of curry ketchup when he went grocery shopping. It was probably only because of the curry sauce/ketchup that I wanted to veganize currywurst. I know, I could just have grabbed a bottle of curry ketchup. For those, who are not familiar with the whole bratwurst/currywurst/currysauce obsession, here’s a recipe.

Bratwurst (makes 4 sausages)

144 g (1 cup) gluten powder (vital wheat gluten)
10 g (2 tablespoons) chickpea flour
25 g (4 tablespoons) yeast flakes
2 teaspoons dried marjoram
1 teaspoon granulated onion
1/2 teaspoon ground black pepper
1 teaspoon salt
65 g (2.3 oz) smoked tofu
2 cloves garlic, minced
240 ml (1 cup) cold water

Preheat oven to 200°C (400°F). In a bowl, combine gluten, chickpea flour, yeast flakes, marjoram, granulated onion, black pepper, and salt. Mix well.

Mash tofu as finely as possible (or process into a paste using a food processor).

Add mashed tofu, garlic,and water to gluten mixture and knead until everything is well combined. Let rest for five minutes and knead again for 30 seconds.

Divide dough into four equal parts, form into logs (about 30 cm or 12 inches long) and tightly wrap in aluminium foil. Seal the edges by twisting the foil and bake for 25 minutes. Let cool completely before unwrapping.

Naked bratwurst

Currywurst (serves 4)

Heat a large pan and add 1 teaspoon of oil. Fry the sausages until brown and crispy. Meanwhile prepare the sauce in a small saucepan:

For the sauce:
250 g (1 cup) ketchup (use a sweet version)
60 ml (1/4 cup) water
1 tablespoon soy sauce
2 teaspoons mild curry powder
1/2 teaspoon cayenne pepper

In a small saucepan, mix all the ingredients and cook sauce for 1 minute. Cut the sausages into bite size pieces and add to sauce. Stir and divide between four plates. Sprinkle with curry powder and serve with fries.

62 thoughts on “Who wants currywurst?

  1. Großartiges Bratwurstrezept. Ich bin begeistert!
    Es stimmt einfach alles, Geschmack, Konsistenz und nicht so aufwendig in der Herstellung.
    Danke für das tolle Rezept.

  2. Das Rezept hört sich wahnsinnig interessant an und ich werde das sicherlich mal ausprobieren. Bin noch am Anfang und suche grade viele Rezepte und Varianten. Den Tofu würde ich gerne weglassen. Dient der auch nur dem Geschmack oder hat er was mit der Konsistenz zu tun?

    1. Hallo Ela,
      der Tofu dient sowohl dem Geschmack als auch der Konsistenz. Du kannst ihn weglassen, dann werden die Würstchen wahrscheinlich fester. Vielleicht musst Du dann auch die Flüssigkeitsmenge anpassen, es könnte sein, dass Du etwas mehr Wasser brauchst.

  3. Ich bin gerade auf Deinen Blog gestoßen und muss sagen: Super!!! Ich würd gern dieses Rezept ausprobieren und hab dazu eine Frage. Wozu dienen die Hefeflocken? Können die ggfl. auch ausgetauscht oder weggelassen werden? Ich wohne eher ländlich und bekomme hier keine Hefeflocken. Ich weiß, das ich die auch online kaufen kann, aber zzgl. der anfallenden Versandkosten ist mir das ehrlich gesagt einfach zu teuer…

  4. Guten Morgen.
    Ich habe die Bratwürste gestern vorbereitet. Nun komme ich vielleicht soch nicht dazu, sie heute zur Currywurst “zu verarbeiten”. Wie lange sind sie wohl etwa im Kühlschrank eingetuppert haltbar? :(

  5. Ich habe dein Blog gerade erst jetzt entdeckt (danke Vegan Mofo!) aber ich bin schon total verliebt! Currywurst habe ich immer so gerne gegesen, und jetzt muss ich dieses Rezept unbedingt probieren :)

  6. I just made the sausages and they we’re delicious! I used parsley insted of majoram and fresh onion, which i pureed with the tofu, and they tasted exactly like “Weißwürste”! Thanks again for the recipe – from now on, I never have to buy the expensive sausages from the grocery store anymore :D

    1. Glad you liked them. I never had Weißwurst, so next time I make these, I will try out your changes.

  7. Hi, I cooked your sausages today and they were delicious, but instead of baking them I steamed them. They were too tight and not very tender, do you have any clue why did it happen?

  8. Made this tonight and it was crazy delicious! So simple and quick to throw together and filling, yum! I had it with a side of mashed potatoes. Next time I will cut down on the cayenne pepper, though!

  9. I have most of the ingredients, but do you think I could sub out the chickpea flour and use un-smoked tofu (is this silken or what texture?)? I’m sure it won’t come out the exact same but I’ve been craving something like this and don’t have my big pot around to do steamed sausage.

  10. Mmm mmm mmm. I don’t believe I’ve ever had currywurst or bratwurst in my pre-vegan days (I was a very picky, close-minded eater) but I would love to try this. I’m curious about the yeast flakes–would regular yeast do? I’m new to making vegan sausages. Thanks :-)

    1. I was the same back in those days. Veganism makes us adventurous!
      Yeast flakes are completely different from regular yeast. They are also called “nutritional yeast” and taste nutty and a bit like cheese.

  11. Curry ketchup sounds… interesting in a not very tasty way :P But the sausages look so good. I’ve never thought about mixing tofu into a seitan sausage, how different is the texture?

  12. I made this last weekend for a vegan German dinner and it was a hit! There was even a meat eating German in attendance who confirmed that it tasted great.

    Some how I think I messed up the amount of wet ingredients and ended up having to add a cup and a half of wheat gluten. And one of my Würstchen exploded out of it’s foil wrapper in the oven. But other than that everything went smoothly!

    1. I am very sorry about the explosion incident! I hope it didn’t make a great mess. But glad you and your friends liked it and thank you for reporting back.

      1. Nope, it didn’t make a mess at all! It only popped out in the middle, which just meant that I had three normal Wurst and one that was at a 90 degree angle :) When I cut it open there was a pretty big air bubble in the middle, so I must not have kneaded it enough/correctly.

      2. Oh and I had a question. You’ve used liquid smoke in some of your recipes and by going through your archives it seems that you had a hard time buying it in Germany, and that you ended up buying smoked salt. I live in Berlin and have no idea where to look for either, do you have any advice?

        1. Liquid smoke is available online in Germany and I’ve ordered some bottles a while ago. Search for BBQ stores or Mexican online stores, they usually carry it.

          I bought smoked salt at Karstadt. They had different brands but you’ll want to make sure it doesn’t have any animal ingredients listed with the “Aroma”. I think I bought the “Spice Islands” brand. You can also order Rauchsalz/smoked salt online from “Bremer Gewürzhandel”.

          1. I’ve not been able to purchase smoked salt or smoked tofu as yet. So how much liquid smoke should I use like in the water measure?

        2. Hi, there is a russian supermarket near S-Bahnhaltestelle Landsberger Allee, they have liquid smoke, it’s cheap too and it only consists of water and condensed smoke. I haven’t used it yet, but I opened it and it smells like Bockwurst. :-))

  13. omg..omg…I can’t wait to try this! We haven’t done currywurst in a while because our market stopped carrying the good kind of vegan wurst (boca) and I was too lazy to make my own. Your recipe looks pretty easy so I’m going to give it a try. yay!!

  14. Curry ketchup sounds interesting, and your currywurst looks excellent! I made Greek food for my upcoming “G” E.A.T World entry, but I will make it a double entry and visit Germany and Greece in one post. This looks too good! Thank you for the recipes! :)

  15. Well, I can’t say that I’ve ever been a huge fan of curry wurst. But your cruelty-free version does sure look great!!!

  16. currywurst sounds awesome, Mihl – and they look so pretty, too! i’ve never heard of curry ketchup, but i looooove all things ketchup and now i need to make myself something similar to try. yum! would you believe that i’ve never made vegan sausages before?! i can’t either. ah ha ha! i have a feeling dan would love these so i’m gonna print off the recipe and try ’em out. thanks, Mihl!

  17. This takes me back to my trip to Germany, 6 years ago now. Unfortunately I wasn’t vegan so I did get to try currywurst and I loved the sauce. I’m going to make some gluten free vegan sausages and try your sauce!!

  18. That looks so good, Mihl! I love that this sausage recipe uses smoked tofu. I’d been looking for a recipe like that, because I think I’d really like the texture AND it probably gives the sausage a nice smokey flavour (I never have liquid smoke around). So thanks!! I can’t wait to try this.
    Do you know, by any chance, if the curry ketchup in the Netherlands is the same as the kind you have over there?

  19. Wäre gut, wenn es jetzt einen virtuellen Geschmackstest geben würde. Oder ich schick Dir mal ein paar selbstgemachte Würstchen. Dann weißt Du, ob Du dem Rezept trauen kannst. :)

  20. Wow, it look´s amazing!
    I like Fake-Meat, especially some kind of “bratwurst” :-)
    I once made some by myself with glutenpowder, smoked tofu, spices and so on, it looked as well, but tasted awful! I couldn´t eat it because it had an immense taste of bread and I didn´t like it. Do you have any idea what maybe went wrong??
    I would like to try it one more time, but don´t want to throw it away again.

    1. Hm, nach Brot haben meine Würstchen noch nie geschmeckt. Vielleicht war das Glutenpulver nicht in Ordnung? Oder nicht lange genug gebacken? Tut mir Leid, aber ich habe da auch keine Idee.

      1. Doch, das Glutenpulver war/ist völlig normal und in Ordnung, lange genug gebacken waren sie auch, aber dieser brotige Geschmack, wäh…
        Aber vielleicht bin ich da nur mal wieder zu pingelig, irgendiwe scheinen das andere zu mögen oder nicht rauszuschmecken.
        Ich glaube, ich kaufe meine Seitan-/Tofu-Würstchen doch lieber, da weiß ich, dass ich sie mag:-)
        Nur irgendwie blöd, weil ich doch soooo gerne sowas selber mache und die Fotos und Rezepte wie bei dir so gut klingen und aussehen, hach, weiß auch nicht…*seufz*

  21. OMGGGGGGGGGGGG MIHL!!!!!!!!! I’ve only had currywurst like twice but I fell in love with it in Düsseldorf. I am going to make this soon!

  22. oh my god, daiku is going to LOVE this. and I love you for posting it! Sometimes, I wish he would stop talking about currywurst, but now I can make it for him, and we can both have fond memories of Berlin!

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