German Currywurst with Roasted Potato Wedges and Garlic Mayo

This German-inspired currywurst recipe brings together juicy bratwurst, crispy potato wedges and tender broccoli, all topped with a rich curry-fig sauce. The sweet and savory sauce, made with fig jam, ketchup and curry powder, perfectly complements the smoky sausage. A side of creamy garlic mayo adds the finishing touch.

Everything comes together on a single sheet pan for easy cleanup, while the sauce simmers on the stovetop. It’s a hearty, satisfying meal that’s sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

4 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

9 ounce Bratwurst SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and finely dice half the onion. Cut broccoli into bite-size pieces if necessary. In a small bowl, combine mayonnaise, half the garlic powder and 1 tablespoon water. Cover with plastic wrap and set aside.
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes. Meanwhile, in another small bowl, whisk together ketchup, Worcestershire sauce, fig jam, half the balsamic vinegar, ¼ cup water, 1 teaspoon sugar, salt and pepper. Set aside.
3. Remove baking sheet from oven. Carefully add bratwurst to the opposite side of the sheet. Return to top rack and roast until potatoes are browned and tender and sausage is cooked through, 10-15 minutes more.
4. While everything roasts, heat a drizzle of oil in a small pot over medium-high heat. Add diced onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Reduce heat to medium-low; add curry powder, smoked paprika and remaining garlic powder. Cook, stirring, until fragrant, 1-2 minutes. Add ketchup mixture; stir to combine and cover. Cook, stirring occasionally, until flavors meld, 5-6 minutes.
5. Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes. Microwave until tender, 1-2 minutes. Carefully uncover; toss with 1 tablespoon butter, salt and pepper.
6. Transfer bratwurst to a cutting board; slice diagonally into ½-inch-thick pieces. Add sliced bratwurst to the pot with curry sauce; stir to combine. Divide potato wedges, broccoli and currywurst between plates. Spoon curry sauce over bratwurst. Serve with garlic mayo on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any smoked or cooked sausage like kielbasa or chicken sausage works well in this recipe.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the garlic mayo ahead of time?

Absolutely! The garlic mayo can be prepared up to 2 days in advance and kept refrigerated.