This homemade currywurst is a German street food staple. This version, while much like the traditional one, is sugar-free, Whole30 and paleo! You’ll love it because it’s such a burst of flavor, comforting, and cooks in under 30 minutes. It also only requires very few ingredients, making it perfect for lunch or an easy weeknight dinner recipe.
What Is Currywurst?
Currywurst originated in Berlin in 1949. In the aftermath of WWII, the city was divided into four different sectors, each one controlled by either the United States, French, British and Soviet Union. During this time, food was in short supply and the country had been under rations for many years at this point.
A resourceful woman was able to obtain curry spices and ketchup from a few British soldiers and mixed it together to use as a sauce to pour over her pork sausages. It caught on quickly, and is now found on many corners as a quick and cheap street food, and in restaurants all over Berlin! You may also see it called a Berliner Currywurst.
Currywurst Ingredients
Most traditional recipes use sugar, but to keep this Whole30 and paleo, it is omitted here. I don’t think it really needs sugar anyway because it’s so flavorful all on it’s own. For Whole30 currywurst, you’ll need a sugar-free ketchup option, such as Primal Kitchen. You’ll also need chicken broth, a small white or yellow onion, red wine vinegar, curry powder and paprika.
For the brats, choose pork sausages that are incased, and don’t contain any sugar in the ingredients. You’ll have the best luck with those at meat counters or delis. You can check this post for Whole30 compatible sausage options, too.
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How to Make Whole30 Currywurst
This recipe is really easy to make. There’s two main steps: cooking the bratwursts and making the sauce. To cook the brats, you can grill them if you’d like, or follow the instructions to do it over the stovetop. You’ll start by adding a bit of water to a skillet, placing the bratwursts in and then covering the pan with a lid. They’ll be cooked on medium-high heat for about 4-5 minutes until the water evaporates.
Then you’ll add a tablespoon of olive or avocado oil to the pan, and the diced onion. Leave the skillet uncovered and let the onions and sausages cook, stirring and flipping occasionally, for 10-15 minutes (or until browned and no longer pink in the middle). Remove the sausages and place on a cutting board to let cool for a few minutes until they’re not too hot to handle, and then slice in half inch thick rounds.
While the sausages are cooling, add the sauce ingredients into that same pan with the browned onions. Use a whisk to stir and incorporate everything together to make your curry ketchup. Reduce the heat to medium and bring the sauce to a low simmer, and then add in the sliced bratwurst. Stir them into the sauce and let cook for only a few minutes to warm them back up.
Serving Currywurst
Currywurst is typically served over french fries, with the fries, bratwurst and curry ketchup eaten all together in the same bowl or dish. You can really eat Whole30 currywurst over any type of potatoes. My favorite way is to throw fries or diced potatoes into the air fryer to cook while I’m preparing the currywurst. They’re done right at the same time and makes preparing lunch or dinner really easy. You can also bake or fry potatoes, too.
Other Whole30 Pork Recipes You’ll Love:
Slow Cooker Pork Roast, Vegetables and Gravy
Country Potatoes, Bacon and Eggs
PrintHomemade Currywurst: Whole30, Sugar-Free, Paleo, GF
This homemade currywurst is a German street food staple. This version, while much like the traditional one, is sugar-free, Whole30 and paleo! You’ll love it because it’s such a burst of flavor, comforting, and cooks in under 30 minutes. It also only requires very few ingredients, making it perfect for lunch or an easy weeknight dinner recipe.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Pork
- Method: Stovetop
- Cuisine: German Inspired
- Diet: Gluten Free
Ingredients
- 4–6 bratwursts
- 1/3 cup water
- 1 tablespoon olive or avocado oil
- 1 medium yellow or white onion, diced
- 1 cup sugar-free ketchup
- 1 cup chicken broth
- 1 tablespoon red wine vinegar
- 2 tablespoons curry powder
- 2 tablespoons paprika
- Fries or crispy potatoes for serving
Instructions
- Place the bratwursts and water in a large skillet over medium high heat. Cover and let cook for 10 minutes, or until the water has evaporated
- Uncover, add 1 tablespoon oil and diced onions. Stir onions/flip sausages every few minutes until the onions are browned and the sausages are no longer pink. Remove the sausages from the pan and transfer to a cutting board
- Add the remaining ingredients into the skillet with the onions and use a whisk to combine. Leave uncovered and bring to a simmer, about 5 minutes, stirring occasionally. While it’s coming to a simmer, slice the bratwursts in half-inch rounds
- Once the curry ketchup is hot, place the sliced brats back into the skillet and stir into the sauce. Let the bratwursts rewarm in the sauce, about 3 minutes
- Serve over fries or crispy potatoes
Notes
- Bratwursts can be grilled
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