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Danish Currywurst with Chips, Remoulade and Cucumber Salad
🛒 Ingredients
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2 curry sausages
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400 g chips (frozen or fresh)
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2 tbsp sunflower oil
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4 tbsp ketchup
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1 tsp curry powder
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150 g Danish cucumber salad, well drained
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3 tbsp Danish remoulade
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2 tbsp crispy fried onions
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Salt to taste
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
Danish currywurst is a quick, savoury version of classic currywurst topped with curry ketchup, Danish remoulade, well-drained cucumber salad and crispy fried onions. The result tastes closer to Danish hot dog flavours while still keeping the familiar currywurst-and-chips format. For the best texture, the sausage should be browned evenly, the chips should be crisp and the cucumber salad must be drained well so it does not water down the sauce. The remoulade adds creaminess, the cucumber salad brings acidity and freshness, the curry powder adds warmth, and the crispy onions give the dish its final crunch.
You may also find it useful to look at recipes Currywurst with Potato Salad, Currywurst with Mushroom Sauce and Crispy Chips, and Currywurst with Hoppel Poppel, in addition to this one.
👨🍳 How to make Danish Currywurst with Chips, Remoulade and Cucumber Salad
- 1
Cook the chips according to the packet instructions in the oven, air fryer or deep fryer until golden and crisp. Season them with salt only just before serving so they do not draw moisture too early.
- 2
Drain the Danish cucumber salad thoroughly in a sieve. Do not squeeze it aggressively, but remove as much liquid as possible so it does not make the currywurst watery.
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Score the curry sausages lightly a few times on the diagonal. This helps them cook more evenly and reduces the risk of splitting.
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Heat the sunflower oil in a frying pan over medium-high heat. Brown the sausages on all sides until they take on colour and the outside becomes lightly crisp.
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Reduce the heat to medium and continue cooking the sausages gently until they are hot all the way through without becoming too dark. Turn them regularly.
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Mix the ketchup with the curry powder, or spread the ketchup over the cooked sausages and sprinkle the curry powder on top. Mixing first gives a more even quick curry ketchup.
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Place the sausages on plates or in shallow bowls, spoon over the curry ketchup and top with the well-drained cucumber salad.
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Add the Danish remoulade, then finish with the crispy fried onions. Always add the onions at the very end so they stay crunchy.
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Serve the Danish currywurst immediately with the hot chips. If preparing ahead, keep the chips, sausages, cucumber salad, remoulade and crispy onions separate until serving.
🧠 Why It Works
Danish currywurst works because it combines the spicy, savoury comfort of pan-fried currywurst with the contrasting toppings of Danish-style fast food. The sausage provides fat, salt and browned flavour, while ketchup and curry powder create the sweet-spiced curry base. Danish cucumber salad adds acidity, freshness and a little sweetness, which cuts through the richness of the sausage, chips and remoulade. The remoulade makes the dish creamy and rounder than curry ketchup alone. Crispy fried onions are essential for texture, adding crunch and a lightly roasted sweetness. To prevent the dish from becoming soggy, the chips must be crisp, the cucumber salad well drained and the fried onions added only at the last moment.
🛠️ Troubleshooting
Why is my currywurst not crisp on the outside?
The pan may not have been hot enough, or the sausage may have been cooked too gently from the start. Brown it first over medium-high heat, then reduce the heat so it cooks through without burning.
Why do my sausages split during cooking?
Sausages often split when heated too quickly over very high heat. Score them lightly, sear them briefly and then finish cooking over medium heat.
Why does my Danish currywurst turn watery?
The cucumber salad is usually the cause. Drain it well before serving, and add the cucumber salad and remoulade only at the end so they do not dilute the ketchup and curry powder.
How do I keep the chips from becoming soggy?
Cook the chips at a high enough temperature until crisp and salt them just before serving. For reheating, use an oven or air fryer rather than a microwave.
What if the remoulade is too runny?
Runny remoulade can make the dish soft and messy. Thicken it with a little mayonnaise or finely chopped pickled cucumber, and make sure the cucumber salad is also well drained.
How can I adjust the spice level?
Use mild curry powder for a gentle version or add hot curry powder, cayenne pepper or chilli powder for more heat. Add extra spice gradually because ketchup and remoulade soften the heat.
How do I reheat leftovers without making everything soft?
Reheat the sausages separately in a pan over medium heat and warm the chips in the oven or air fryer. Add cucumber salad, remoulade and crispy onions fresh after reheating.
💡 Tips and Variations
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For the best flavour, choose good-quality pork curry sausages or bratwurst with enough fat to stay juicy during frying.
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For a deeper curry ketchup, mix ketchup, curry powder and a small pinch of smoked paprika before spooning it over the sausages.
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Never heat the crispy fried onions with the sauce. They lose their crunch quickly once they touch remoulade or cucumber salad.
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For a fresher version, stir chopped pickles, dill or a little lemon juice into the remoulade.
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For a vegetarian or vegan version, replace the sausage with a seitan, pea-protein or tofu-based vegan sausage and use vegan remoulade.
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For a lighter version, cook the chips in an air fryer and use a slightly smaller amount of remoulade.
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Instead of Danish cucumber salad, you can use coleslaw or thinly sliced pickled cucumbers. The key is to keep a tangy element that balances the sausage and sauce.
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For a gluten-free version, check the sausages, chips, crispy onions, ketchup, curry powder and remoulade carefully, as ready-made products vary by brand.
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The most important detail is assembly: combine the hot, crisp elements with the cool, creamy and tangy toppings only just before serving.
📦 Storage
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Leftover sausages and chips can be stored covered in the fridge for up to 2 days. Keep the cucumber salad, remoulade and crispy onions separate whenever possible so the warm components do not become soft.
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Reheat the sausages in a pan over medium heat. Chips reheat best in the oven or air fryer, not in the microwave, because they regain more crispness.
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Fully assembled Danish currywurst does not store particularly well because the remoulade, cucumber salad and crispy onions change the texture. It is much better assembled fresh.
🍷 Pairing
A cold pilsner or lager pairs especially well with Danish currywurst and chips because its freshness and light bitterness balance the fat, remoulade and curry ketchup. A dry Riesling from Pfalz or Rheinhessen is a good wine option, as its acidity works with the cucumber salad and creamy remoulade. A light Spätburgunder can also complement the browned sausage without making the meal feel heavy. For an alcohol-free option, serve apple spritzer, lemon water or unsweetened iced tea.
❓ F.A.Q.
What is Danish currywurst?
Danish currywurst is a currywurst variation inspired by Danish hot dog toppings. Fried sausage is served with curry ketchup, Danish remoulade, cucumber salad and crispy fried onions, usually with chips.
What sausage is best for Danish currywurst?
A good-quality curry sausage or bratwurst with enough fat works best because it stays juicy when pan-fried. You can use a fine sausage, classic bratwurst or a vegetarian alternative depending on your preference.
How do I keep currywurst juicy but still browned?
Sear the sausage first over medium-high heat to build colour, then lower the heat and cook it through more gently. This gives flavour without drying out the sausage.
Can I make homemade chips instead of using frozen chips?
Yes, homemade chips work well if you use potatoes suitable for frying or roasting, dry them thoroughly, coat them lightly with oil and cook them at a high temperature until crisp.
Can I make Danish currywurst vegetarian or vegan?
Yes, use a vegan sausage and vegan remoulade. Also check the chips, crispy onions and sauces if you need the whole dish to be fully vegan or gluten-free.
How do I stop cucumber salad and remoulade from making the currywurst watery?
Drain the cucumber salad thoroughly and add both cucumber salad and remoulade just before serving. Add the crispy onions last so they stay crunchy.
What can I serve with Danish currywurst besides chips?
Coleslaw, potato wedges, fried potatoes or a simple green salad all work well. If you want a lighter meal, choose a tangy salad to balance the remoulade and sausage.
🏛️ History and Tradition
Currywurst originated in post-war Germany as an affordable, quick street food combining sausage with a spiced ketchup sauce. It became a cultural icon in Berlin and spread nationwide, symbolising German fast-food ingenuity. Traditionally served with chips, it reflects working-class roots and regional adaptations, such as the Danish cucumber salad in this recipe. Its enduring popularity during festivals and everyday meals underscores its place in German culinary identity and contemporary comfort food culture.
Danish currywurst is a quick, hearty everyday meal built on contrast: hot sausage, crisp chips, creamy remoulade, tangy cucumber salad and crunchy fried onions. The key is timing. Keep the hot and crisp components separate from the cold, creamy toppings until the last moment, then assemble and serve immediately. This keeps the dish balanced, savoury and satisfying without turning soggy.
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