The German street food classic reinterpreted – perfectly accompanied by a strong Dornfelder from the Palatinate
This recipe gives the traditional currywurst a modern twist: grilled sausages are served with a homemade, smoky tomato and chilli sauce. The combination of spicy sausage and savoury ketchup makes this dish a highlight for barbecues. A dry Dornfelder from the Palatinate complements this flavour experience with its fruity depth and strong structure.
Ideal wine accompaniment: Dornfelder dry QbA (Germany, Palatinate)
The Dornfelder from the Palatinate presents itself with flavours of dark berries, cherries and a hint of spices. Its balanced structure and soft tannins harmonise perfectly with the spicy sausage and savoury sauce. The fruity depth of the wine emphasises the spiciness of the dish, while its freshness provides a pleasant contrast to the creamy sauce. A perfect pairing for anyone who wants to combine rustic flavour with German elegance.
Further wine recommendations:
Pinot Noir QbA (Germany, Baden) This elegant representative of German Pinot Noir has aromas of redcurrants, raspberries and fine herbs. The velvety tannins and balanced acidity form a harmonious contrast to the strong flavour of the grilled sausage. The finely integrated wood flavour complements the smoky ketchup without dominating. In Baden in particular, Pinot Noir displays a ripe fruit and subtle earthiness – perfect for this German BBQ classic with character.
Zweigelt (Austria, Lower Austria DAC) Fruity, uncomplicated and with a hint of spice, Zweigelt is a harmonious BBQ partner. Cherry, elderberry and a fine pepper flavour underline the slightly sweet note of the sauce and balance out the spiciness. Its moderate tannin structure prevents it from overpowering the dish and still provides enough backbone. Especially as a light, chilled summer red wine, it is a perfect match for grilled currywurst.
Tempranillo (Spain, Rioja DOCa) The Tempranillo from Rioja brings ripe red fruit, some leather and vanilla from the barrique – a classically matured wine with plenty of depth. The velvety texture and medium acidity combine perfectly with the roasted flavours of the sausage. The sweet and spicy sauce is perfectly captured by its fine, earthy notes and elegant fruit. Ideal for BBQ fans looking for a little more substance in their glass.
Grenache (France, Côtes du Rhône AOC) With notes of ripe strawberry, redcurrant, Provençal herbs and a hint of black pepper, Grenache from the Rhône Valley is a playful but reliable partner to savoury sausage. Its light tannin structure is easy on the palate, while its freshness and fruitiness provide a stimulating counterpoint to the strong sauce. For lovers of southern French flavours and uncomplicated elegance.
Barbera d’Alba DOCG (Italy, Piedmont) A Barbera brings great freshness, juicy acidity and flavours of sour cherry, violets and dried herbs. These characteristics make it the ideal accompaniment for savoury sausages – the freshness balances the fat, the fruit plays with the tomato base of the sauce and the spice complements the curry touch. Piedmontese Barberas with little wood are the first choice here – honest, direct and full of life.
The recipe:
Currywurst vom Grill mit rauchigem Tomaten-Chili-Ketchup
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schneidebrett und Messer
- 1 Topf für die Sauce
- 1 Servierplatte
Ingredients
- 4 Bratwürste
- 1 EL Pflanzenöl
Für die rauchige Tomaten-Chili-Sauce:
- 1 Zwiebel fein gewürfelt
- 1 Knoblauchzehe fein gehackt
- 1 EL Tomatenmark
- 200 ml passierte Tomaten
- 2 EL Apfelessig
- 1 EL Honig
- 1 TL geräuchertes Paprikapulver
- 1/2 TL Cayennepfeffer
- Salz und Pfeffer nach Geschmack
Preparation
Würste vorbereiten:
- Die Bratwürste mit etwas Pflanzenöl einpinseln.
Grillen:
- Den Grill oder die Grillpfanne auf mittlere Hitze vorheizen.
- Die Würste von allen Seiten ca. 10–12 Minuten grillen, bis sie goldbraun und knusprig sind.
Sauce zubereiten:
- In einem Topf etwas Öl erhitzen und die Zwiebel sowie den Knoblauch darin glasig dünsten.
- Tomatenmark hinzufügen und kurz mit anrösten.
- Passierte Tomaten, Apfelessig, Honig, geräuchertes Paprikapulver und Cayennepfeffer hinzufügen.
- Die Sauce bei niedriger Hitze ca. 15 Minuten köcheln lassen und mit Salz und Pfeffer abschmecken.
Servieren:
- Die gegrillten Würste in Scheiben schneiden und mit der Sauce übergießen.
- Nach Belieben mit zusätzlichem Currypulver bestreuen.
Empfohlene Beilagen:
- Pommes frites
- Kartoffelsalat
- Frisches Baguette
