Whole30 Currywurst
Indulge in a bold and wholesome twist on a German classic with this Whole30 Currywurst recipe! Perfect for anyone following a Whole30, Paleo, or clean-eating lifestyle, this homemade version of the iconic street food features juicy, herb-infused sausages made from a flavorful mix of ground pork and beef, seasoned with garlic, smoked paprika, and fennel seeds. The sausages are paired with a rich, tangy curry ketchup sauce crafted from tomato paste, apple cider vinegar, curry powder, and sweetened naturally with date syrup. With just 20 minutes of prep time and 30 minutes of cooking, you'll have a hearty, comforting dish that's both healthy and satisfying. Serve it sliced and generously coated in the spiced sauce for a crowd-pleasing dinner that's bursting with flavor and free of refined sugars and additives. Perfect for weeknight meals or special gatherings, this Whole30 Currywurst is a delicious way to enjoy guilt-free comfort food!
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Recipe Information
Ingredients
- 500 grams ground pork
- 500 grams ground beef
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 200 grams tomato paste
- 250 milliliters water
- 2 tablespoons apple cider vinegar
- 2 tablespoons curry powder
- 1 teaspoon dried oregano
- 2 tablespoons date syrup
Instructions
In a large mixing bowl, combine ground pork, ground beef, garlic powder, onion powder, smoked paprika, coriander, fennel seeds, salt, and black pepper.
Mix thoroughly until all the spices are evenly incorporated into the meat.
Divide the mixture into 8 equal portions and shape each into a sausage.
Heat 1 tablespoon of coconut oil in a large non-stick pan over medium heat.
Add the sausages to the pan and cook for about 10-12 minutes, turning occasionally, until browned and cooked through. Remove sausages and set aside.
In the same pan, add another tablespoon of coconut oil and then the tomato paste.
Cook the tomato paste for 2-3 minutes, stirring frequently, until it darkens slightly.
Add water, apple cider vinegar, curry powder, oregano, and date syrup to the pan, stirring to combine.
Bring the mixture to a gentle simmer and cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the sausages to the pan, turning them to coat in the sauce.
Simmer gently for an additional 3-5 minutes, then remove from heat.
Serve the Currywurst hot, slicing the sausages and drizzling with the sauce.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 13.9 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
