Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 pork bratwurst links (about 1 lb / 450 g)
- 1.5 lb (680 g) russet potatoes, cut into fries
- 2.5 tbsp neutral oil, divided
- 1 small yellow onion, finely chopped
- 2 tbsp curry powder, divided (1.5 tbsp for sauce, 0.5 tbsp for dusting)
- 2 tbsp tomato paste
- 1 cup (240 g) ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp sweet paprika; pinch cayenne (optional)
- Kosher salt and black pepper
Do This
- 1. Heat oven to 425°F (220°C). Soak cut potatoes 10 minutes in cold water; drain and dry very well.
- 2. Toss fries with 1.5 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper. Roast 30–35 minutes, flipping halfway, until crisp and deep golden.
- 3. Sauce: In a saucepan, warm 1 tbsp oil. Toast 1 tbsp curry powder 30 seconds. Add onion + pinch salt; cook 6–8 minutes until soft.
- 4. Stir in tomato paste 1–2 minutes. Add ketchup, vinegar, Worcestershire, brown sugar, paprika, pinch cayenne, and 1/4 cup water. Simmer 5–8 minutes; keep warm.
- 5. Grill brats over medium heat (about 400°F/200°C) 10–12 minutes, turning, to 160°F (71°C). Or pan-cook 12–14 minutes.
- 6. Slice brats into coins, smother with warm curry-ketchup, dust with remaining curry powder. Serve with fries; extra sauce on the side.
Why You’ll Love This Recipe
- Authentic Berlin-style flavor: tangy, gently sweet curry-ketchup with warm spice.
- Weeknight-friendly: fries bake while you make the 10-minute sauce.
- Flexible: grill, pan, or air-fry; adjust heat from mild to extra scharf.
- Crowd-pleaser: juicy bratwurst, crisp fries, and extra curry dust for finishing.
Grocery List
- Produce: Russet potatoes, yellow onion, chives or parsley (optional)
- Dairy: Mayonnaise (optional for serving)
- Pantry: Pork bratwurst links (meat counter), ketchup, tomato paste, curry powder, sweet paprika, cayenne, apple cider vinegar, Worcestershire sauce, brown sugar, neutral oil, kosher salt, black pepper
Full Ingredients
Curry-Ketchup Sauce
- 1 tbsp neutral oil (15 ml)
- 1 small yellow onion, finely chopped (about 3/4 cup / 100 g)
- 1.5 tbsp mild curry powder (about 12 g)
- 1 tsp sweet paprika (3 g)
- 2 tbsp tomato paste (30 g)
- 1 cup ketchup (240 g)
- 2 tbsp apple cider vinegar (30 ml)
- 1 tbsp Worcestershire sauce (15 ml)
- 1 tbsp packed brown sugar (12 g)
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup water (60 ml), plus 1–2 tbsp more as needed
- 1/2 tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Bratwurst
- 4 pork bratwurst links (about 1 lb / 450 g total)
- 1 tsp neutral oil, for brushing
Fries
- 1.5 lb (680 g) russet potatoes, peeled if desired, cut into 1/4–1/3 inch (6–8 mm) fries
- 1.5 tbsp neutral oil (22 ml)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- Alternative: 1 lb (450 g) frozen shoestring fries
Finishing & Serving
- 1 tsp curry powder, mixed with 1/4 tsp sugar for dusting
- 1 tbsp finely chopped chives or parsley (optional)
- Extra curry-ketchup and mayonnaise on the side (optional)
Step-by-Step Instructions
Step 1: Heat the oven and prep the fries
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Cut the potatoes into 1/4–1/3 inch (6–8 mm) fries. For maximum crispness, soak the fries in cold water for 10 minutes, then drain and dry very thoroughly with towels. Toss with 1.5 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, and garlic powder if using.
Step 2: Bake fries until deeply golden and crisp
Spread fries in a single layer on the prepared sheet; avoid crowding. Bake for 18 minutes, flip with a spatula, then bake 10–17 minutes more until deep golden and crisp at the edges. Keep warm in the oven (200°F/95°C) if needed. Air-fryer option: 400°F (200°C) for 16–20 minutes, shaking halfway.
Step 3: Toast curry and sauté onions
Meanwhile, set a small saucepan over medium heat and add 1 tbsp oil. Sprinkle in 1 tbsp of the curry powder and toast for 30 seconds until fragrant. Add the chopped onion and a pinch of salt; cook, stirring, for 6–8 minutes until soft and translucent without browning. Stir in the tomato paste and cook 1–2 minutes to caramelize it slightly.
Step 4: Simmer the curry-ketchup
Add the ketchup, vinegar, Worcestershire sauce, brown sugar, paprika, cayenne (if using), and 1/4 cup water. Bring to a gentle simmer and cook 5–8 minutes, stirring, until glossy and spoonable. Adjust thickness with a splash more water as needed. Season with 1/2 tsp salt and black pepper to taste. Reduce heat to low to keep warm.
Step 5: Grill or pan-cook the bratwurst
Grill method: Preheat the grill to medium (about 400°F/200°C). Lightly oil the brats and grill, covered, turning every 3–4 minutes, for 10–12 minutes until evenly browned and the internal temperature reaches 160°F (71°C). Pan method: Warm a film of oil in a skillet over medium heat; cook brats 12–14 minutes, turning to brown all sides. If needed, add 2 tbsp water and cover for the last 2 minutes to finish through. Rest 2 minutes.
Step 6: Slice, sauce, and serve with curry dust
Slice the brats into 1/2-inch (1–1.5 cm) coins on the bias. Spoon over plenty of warm curry-ketchup, tossing to coat. Plate with hot fries, dust the sausage and fries lightly with the finishing curry-sugar mixture, and sprinkle with chives. Serve extra sauce (and mayonnaise, if you like) on the side.
Pro Tips
- Toasting the curry powder in oil blooms its flavor; do not skip this step.
- Preheat the sheet pan for even crisper fries, and avoid overcrowding.
- Score brats lightly on the diagonal before cooking to encourage browning and sauce cling.
- Keep the sauce warm, not boiling, so it stays glossy and smooth.
- Balance to taste: add a splash more vinegar for tang or a pinch of sugar for roundness.
Variations
- Plant-based: Use vegan bratwurst and a vegan Worcestershire. Cook times are similar; still aim for a nicely browned exterior.
- Extra scharf: Add 1/2 tsp cayenne or 1 tsp hot curry powder, and finish with a pinch of chili flakes.
- Air-fryer night: Fries at 400°F (200°C) for 16–20 minutes; brats at 375°F (190°C) for 10–12 minutes, turning halfway.
Storage & Make-Ahead
The curry-ketchup can be made up to 1 week ahead; refrigerate in a sealed jar and rewarm gently. It also freezes well for up to 3 months. Cooked bratwurst keeps 3 days chilled; reheat in a skillet with a splash of water. Fries are best fresh; re-crisp leftovers in an air fryer or hot oven at 425°F (220°C) for 5–8 minutes.
Nutrition (per serving)
Approximate: 600 calories; 14 g protein; 60 g carbohydrates; 30 g fat; 5 g fiber; 1,500 mg sodium. Calculated with 1 brat, 170 g fries, and 1/4 of the sauce.
