Sliced sausage under curry-spiced tomato sauce, but with a Frankfurt twist: graded chilli heat levels that climb from mild to legally dubious, ordered by letter at the counter.

Currywurst may be Berlin's invention, but Frankfurt built its own cult around heat. Best Worscht in Town, grown by Lars Obendorfer, whom the local press calls Frankfurt's Godfather of Worscht, grades its curry sauces from gentle Bissi Prickeln through Godfather's Deathkiss to the waiver-worthy FBI level, served on handmade sausage with Huck bakery sourdough. The format spread across a dozen branches and turned the humble curry sausage into a Frankfurt endurance sport, complete with regulars who order letters most humans should not.

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2 editor picks for Currywurst, Frankfurt style in Frankfurt, ranked by editorial score. All Frankfurt signature dishes · Currywurst, Frankfurt style across every city.

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Make it at home

Serves Serves 425 minEasy

Ingredients

  • 4 coarse bratwurst or Rindswurst
  • 300ml passata
  • 2 tablespoons ketchup
  • 1 tablespoon curry powder, plus more to dust
  • 1 teaspoon smoked paprika
  • Cayenne or chilli sauce to taste
  • 1 tablespoon vinegar and 1 teaspoon sugar
  • Fresh bread or fries to serve

Method

  1. Simmer the passata with ketchup, curry powder, paprika, vinegar and sugar for 10 minutes until glossy.
  2. Adjust the heat with cayenne, from polite to reckless, and keep the sauce warm.
  3. Grill or pan-fry the sausages until browned and cooked through.
  4. Slice into rounds, drown in sauce, dust with more curry powder and serve with bread or fries.

Editor tip. Build heat in the sauce, not on the sausage, and taste as you go; the Frankfurt way is a ladder you climb one rung at a time.

Common allergens: Gluten.