isithalal.food · Recipes

Currywurst with Halal sausages

Berlin-style currywurst: Halal beef or chicken sausages instead of pork bratwurst, under a curry-spiced tomato sauce made with Halal beef stock or water.

German · Main · Easy · 4 plates · 50 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Currywurst is usually made with pork bratwurst, the sauce uses beef stock that is only Halal from Halal slaughter, and the balsamic vinegar in this recipe is a scholarly difference.

Halal-critical ingredients

• Bratwurst: Bratwurst is usually pork, and the original uses four of them. Use Halal beef or chicken sausages from a certified pack or butcher, and check the casing. See Bratwurst and Currywurst.
• Beef stock: Beef stock is only Halal when the beef was slaughtered the Halal way. Use Halal beef stock, a certified cube, or water.
• Balsamic vinegar: Balsamic vinegar is made deliberately from an alcoholic liquid, and scholars differ on such vinegar. Use it if your school accepts it, or leave it out. See Balsamic vinegar.
• Worcestershire sauce: Bottles differ by country, and the label can't say where the natural flavourings come from. Read your bottle, or buy one with a Halal mark. See Worcestershire sauce.

Ingredients

Curry sauce

• 15 ml (1 tbsp) vegetable oil
• 1 (1) small onion, finely chopped
• 2 tbsp (2 tbsp) light brown soft sugar
• 2 tbsp (2 tbsp) medium curry powder
• 2 tsp (2 tsp) sweet smoked paprika
• 2 tsp (2 tsp) onion powder
• 2 tsp (2 tsp) balsamic vinegar (see the vinegar check below)
• 500 ml (2 cups + 2 tbsp) passata
• 100 ml (⅓ cup + 1 tbsp) apple juice
• 250 ml (1 cup + 1 tbsp) Halal beef stock, or water
• 1 tbsp (1 tbsp) English mustard
• 2 tbsp (2 tbsp) Worcestershire sauce you have checked
• 2 tbsp (2 tbsp) tomato ketchup
• ½ tsp (½ tsp) bicarbonate of soda

Sausages

• 4 (4) Halal beef or chicken sausages, in place of pork bratwurst

Method

1. Soften the onion. Heat the oil in a deep frying pan over a medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes until it starts to soften. Stir in the sugar, curry powder, paprika and onion powder and cook for 3 to 4 minutes until fragrant.
2. Simmer the sauce. Add the balsamic, passata, apple juice and stock, then the mustard, Worcestershire sauce and ketchup. Simmer for 15 to 20 minutes until bubbling and reduced.
3. Blend. Add the bicarbonate of soda, let it bubble up and stir it in. Season to taste, then blend with a hand blender, or in a blender, until smooth.
4. Cook the sausages. Meanwhile cook the Halal sausages as the pack says, slice them thickly and lay them on a platter. Spoon the sauce over to serve.

Allergens

mustard, fish (Worcestershire sauce)

How this recipe was researched

Method adapted from BBC Good Food's 'Currywurst' (onion softened with sugar, curry powder, smoked paprika and onion powder, then balsamic, passata, apple juice, beef stock, English mustard, Worcestershire sauce and ketchup simmered, bicarbonate added and blended, poured over sliced bratwurst). We replaced its four bratwurst with Halal beef or chicken sausages and specified Halal beef stock or water. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: a currywurst, not the finished dish.