Modu Recipes

Solo Cooking God Curry Buerst

A German-style beer snack featuring sausages with deep cuts, pan-fried to crispiness, topped with a thick, custom sauce made from curry and ketchup.

🙋 Recommended for

  • ⭐ Those who want to transform their usual grilled sausage into a sophisticated, exotic appetizer
  • ⭐ People looking for a light, savory-sweet, tangy, and international snack to enjoy with a cold canned beer at home

Ingredients needed 🛒2 servings

  • store-bought sausage as needed
  • generous amount of cooking oil
  • 1 onion
  • small amount of butter
  • 3 tablespoons ketchup
  • 1 tablespoon tonkatsu sauce
  • 0.5 tablespoon sugar
  • 1 tablespoon curry powder (reserve a little separately for finishing)
  • 0.5 cup water
  • some store-bought fries (optional)
  • a pinch of parsley powder (optional)

Recipe 🍳

  1. Score the sausage surface densely with small cuts to prevent bursting during cooking.
  2. Heat generous cooking oil in a pan, add the scored sausages, and cook them like frying—rolling them around until the exterior is crispy and golden brown. Remove and set aside.
  3. Dice 1 onion into bite-sized cubes and add directly to the remaining oil in the pan. Add a small amount of butter.
  4. Cook until the onion turns a deep golden brown and its raw sharpness has disappeared, leaving behind a sweet, rich aroma.
  5. Pour in 3 tablespoons ketchup, 1 tablespoon tonkatsu sauce, 0.5 tablespoon sugar, 1 tablespoon curry powder, and 0.5 cup water in the correct amounts.
  6. Immediately turn off the heat. Use only the residual warmth from the hot pan to stir and mix thoroughly until the sauce thickens to a rich consistency.
  7. Pour the warm, thick homemade curry tomato sauce generously over the pre-cooked sausages.
  8. Finish by lightly dusting the top with a sprinkle of curry powder like snowflakes for extra aroma. Serve with crispy fries and parsley powder if desired.
  1. Score the sausage and pan-fry it in generous oil until crispy. Set aside.
  2. In the leftover oil, sauté diced onion and butter until golden brown. Add ketchup, tonkatsu sauce, sugar, curry powder, and water. Turn off heat and use residual warmth to stir and thicken the sauce.
  3. Place the sauce generously on the sausages, sprinkle a little curry powder on top, and serve with fries if desired.

Cooking tips 💡

  • Cook the onion slowly until deeply caramelized to develop rich flavor and natural sweetness throughout the sauce.
  • Never stir the sauce over direct heat after adding ketchup and curry powder—this can cause burning. Always rely on residual heat to thicken the sauce.
  • If tonkatsu sauce is unavailable, substitute with an equal amount of steak sauce or Worcestershire sauce for excellent results.

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