WATCH NOW: Fox 8 News at Noon


This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Most cultures have their own version of street or fast food. In Germany, it’s called Schnell-Imbisse and this is where you’ll find Currywurst, essentially a curry powder–flavored ketchup served over plump sausages. It’s a recipe that’s quick, easy and one you’ll want to include in your next Oktoberfest celebration.



(Makes 12 appetizer servings)



  • 2 tablespoons canola oil
  • 1 finely chopped large yellow onion
  • 2 tablespoons curry powder
  • 1 tablespoon hot paprika
  • 2 cups whole crushed tomatoes
  • ½ cup sugar
  • ¼ cup red wine vinegar
  • 1 teaspoon salt
  • 8 cooked (boiled, fried or grilled) weisswurst or bratwurst, cut into chunks.



Heat the canola oil in a saucepan over medium heat. Add the onion and cook until soft, 8 to 10 minutes. Add the curry and paprika and cook an additional minute. Add the tomatoes, sugar, vinegar and salt. Stir well. Increase the heat to high and bring to a boil.

Reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 25 minutes.

Cool slightly. Transfer the mixture to a blender and puree. (You can also puree using an immersion blender). Serve hot over sausage. Makes about 1 ½ cups.