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Currywurst with Pommes

Drizzle curry ketchup all over this currywurst. Serve it with baked pommes, or fries, for the perfect fast meal.

This humble street food classic was created after British soldiers brought exotic goods such as curry powder, ketchup, and Worcestershire sauce to Berlin during the war. These ingredients were combined and poured over sausage and fries. They were served to hungry construction workers and a classic was born. Today, Currywurst with Pommes satisfies the bellies of Berliners and visitors alike. Recreate this classic in your own kitchen, but with a few twists! We drew inspiration from American corndogs and sticky Asian-style glazes to offer a more complex flavor and unique dish.

Currywurst with Pommes

By Marika Netzel

1 hour 20 mins to prep
40 mins to cook
Yields 4


Crispy Like Bratwurst

  • 2 packages LikeMeat Like Bratwurst (8 sausages)
  • 2 tablespoons cornstarch
  • 3 tablespoons sunflower oil

Seasoned pommes

  • 6 medium 1 kilogram Yukon Gold potatoes, washed, peeled, and cut into 1/2-inch (1-centimeter) matchsticks
  • 3 tablespoons sunflower oil
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon fresh ground black pepper

Homemade curry ketchup

  • 2 tablespoons tomato paste
  • 2/3 cup tomato puree
  • 3 tablespoons agave syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons cornstarch
  • 1/2 teaspoon Kosher salt

To garnish

  • 1 teaspoon curry powder
  • 4 tablespoons plant-based mayonnaise (optional)



    • 1
      In a shallow bowl, dredge the Like Bratwursts with cornstarch and insert a skewer through each sausage lengthwise.
    • 2
      Heat a large frying pan over medium heat with oil. Cook the Like Bratwurst until evenly browned and crispy on all sides, turning every 60 seconds, 3-4 minutes total. Drain on paper towel-lined plate.


    • 1
      Fill a large bowl with cold water and soak the potatoes for at least 30 minutes. For best results, soak overnight. This will draw out the starch and allow them to crisp up in the oven.
    • 2
      Preheat the oven to 180°C/400℉ and line 2 baking sheets with parchment paper.
    • 3
      Drain the potatoes and return them to the bowl. Add the oil, lemon juice, curry powder, garlic powder, onion powder, sweet paprika, salt, and black pepper. Toss to coat evenly.
    • 4
      Arrange the potatoes in a single layer on both baking sheets.
    • 5
      Bake for 15 minutes, then increase the heat to 200°C/425℉ and bake for 15 minutes more. Flip the potatoes over with a metal spatula. Bake for an additional 10 minutes until very crispy.


    • 1
      In a small saucepan, whisk 1 cup (250 milliliters) water, tomato paste, tomato puree, agave syrup, vinegar, soy sauce, curry powder, garlic powder, onion powder, and smoked paprika. Whisk in cornstarch until fully incorporated.
    • 2
      Simmer over medium heat, stirring constantly for 2 minutes.
    • 3
      Season with salt. Cover and keep warm over low heat.


    • 1
      Divide the Like Bratwursts among 4 serving plates and spoon curry ketchup over them to coat.
    • 2
      Divide the fries among the plates and sprinkle them with curry powder. Serve with a side of mayo for dipping.

Chef's Notes

For a quick alternative to the curry ketchup: Stir 2 teaspoons curry powder into 1 cup (250 milliliters) ketchup. This makes a smaller amount of curry ketchup than the recipe, but it’s more strongly flavored.

The Like Bratwursts can be cooked without skewering. Slice diagonally to serve.

Too lazy to make fries? Enjoy the currywurst inside a hotdog bun!

Special Equipment: 8 metal or wooden skewers


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