Sunny’s Easy BK Currywurst

  • Yield : 8 servings
  • Cook Time : 30m
  • Ready In : 5m
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  • 2 cups ketchup
  • 1/2 cup honey
  • 2 tablespoons mild yellow curry powder
  • Kosher salt and freshly ground black pepper
  • 8 links knackwurst (white pork bratwurst) or weisswurst (white pork and veal sausage)
  • 2 cups chicken stock
  • Olive oil, for grilling
  • 2 large sweet onions, sliced 1/2 inch thick
  • 8 German-style brotchen rolls or hard-shell rolls (ciabatta is a great substitute!)
  • Mild yellow curry powder, for sprinkling


Step 1

For the curry ketchup sauce: In a medium pot on medium heat, add the ketchup, honey, curry powder, a pinch of salt and a few grinds of black pepper. Cook while stirring until the curry powder melts into the ketchup and the red color deepens, about 5 minutes.

Step 2

For the wurst and onions. In a large pot on medium-low heat, add the wurst in 1 layer, then pour the stock over the top. Cover, bring just to a simmer and gently simmer until the wurst is cooked through, 15 to 20 minutes.

Step 3

Preheat a grill to high heat. Remove the wurst from the pot, place on the grill, drizzle with a little olive oil and cook until charred on both sides and slightly bursting, 8 to 12 minutes total. Remove to a cutting board and cover with aluminum foil. Toss the onion slices with olive oil, add to the grill and cook until charred on only one side, about 5 minutes. Remove the onions to a cutting board and cover with aluminum foil for 10 minutes. Cut each wurst link into 1/2-inch discs and chop the onion slices.

Step 4

Open the rolls by splitting them across the top, then scoop the wurst and onions into the rolls. Sprinkle with curry powder and drizzle with the curry ketchup sauce.

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