Sossen Eckart Berlin Curry Sauce. Curry sauce made from tomato, orange juice, and spices – vegan, balanced, handmade in Berlin.
Sossen Eckart Berlin Curry Sauce is a vegan curry sauce made from tomato purée, orange juice, tomato paste, spirit vinegar and apple cider vinegar, onions, garlic, and spices. It is seasoned with sugar, salt, a little soy sauce, and lemon juice. Thomas Eckart and his team cook it by hand in Berlin. 250 ml in a glass bottle, no artificial additives.
In Berlin, the "Currywurst" is as much a part of the cityscape as the S-Bahn and the TV Tower. Whether at a snack stand under the elevated railway or after a football match: what makes it special is the sauce. Curry sauce is essentially a thick, sweet-and-sour tomato sauce seasoned with curry and other spices. It is poured over sliced sausage, often topped with a sprinkle of curry powder. Berlin Curry Sauce by Eckart is his version of this classic, cooked in the city where he has lived for decades. He calls it his "Curry Special in a bottle." All that's missing is the sausage of your choice, fries, and a beer, according to his commentary.
Tomato and orange, round and balanced
The base notes are set by the tomato, both as purée and paste. It gives the sauce body and a deep, fruity color. Orange juice adds a second fruit note that feels fresher and brighter than tomato alone.
Two types of vinegar—spirit vinegar and apple cider vinegar—counter the sweetness. They provide the sauce with the typical acidity a Currywurst needs to feel juicy between the sausage and fries. Onion and garlic provide savory depth, and a dash of soy sauce adds salty complexity. A touch of lemon juice at the end adds extra freshness.
The heart of the sauce is the spices. The ingredient list simply calls them "spices"; the exact blend is Eckart's secret. It gives the sauce its curry character: warm, spicy, with a subtle yellow note in the background.
Eckart emphasizes above all the balance of the sauce. Sweetness, acidity, and spice are in equilibrium, with no single element overpowering the others. At a snack stand, curry sauce is usually served warm over the sausage. If you prefer it that way, warm it briefly in a small saucepan beforehand.
For Currywurst – and everything that goes with it
The most obvious use is for Currywurst. You fry a frankfurter or bratwurst in a pan or on the grill, cut it into slices, and pour the sauce over it. This is best served with fries or a bread roll.
However, Eckart promises that the sauce is good for more than just sausage. It is a spicy alternative to ketchup for fries alone. Serve it as a dip for meatballs, schnitzel, or pan-seared chicken.
Because the sauce is vegan, it is also suitable for meatless Currywurst. A vegetarian or vegan sausage from the pan gets the same "snack stand" character with it. Fried tofu cubes or oven-baked potatoes work just as well. A dollop of the sauce also adds variety to fried potatoes with a fried egg.
As a base for a quick dip, mix the sauce with some sour cream or yogurt. This pairs well with vegetable sticks, potato wedges, and oven-baked fries.
At a barbecue, it stands ready alongside other sauces for anyone who prefers their bratwurst "Berlin style." It also works well on a bread roll with grilled sausage and onions.
Our tip: For Currywurst just like at the snack stand, warm the sauce briefly in a small pot. Then pour it over the sliced sausage and sprinkle a pinch of curry powder on top.
Note: The sauce contains soy and wheat from the soy sauce. According to the manufacturer, it is vegan. Once opened, it should be kept in the refrigerator, where it will last for many weeks according to Eckart.
A Munich native cooks Berlin’s classic snack
Thomas Eckart hails from Munich but has lived in Berlin for more than half his life. A Berlin Curry Sauce from his kitchen is, therefore, the sauce of an adopted Berliner who has long known the city well.
He has been self-employed with his sauces since 2009. His goal from the start was to create a flavorful alternative to the "industrial mush," as he puts it. The curry sauce is one of his newer varieties and bears the number 9 on the label. This makes it the highest number in his range, which began with his Steak Sauce.
Everything is cooked in Berlin, by hand, and together with his team. Eckart emphasizes that his sauces are freshly cooked and not mass-produced for stock. In his words, every bottle passes through his hands at least once. Instead of adding water, he reduces the sauce until it reaches the perfect consistency.
His portrait and the words "Handmade in Berlin" appear on the label. He leaves out artificial additives, flavor enhancers, and preservatives. In addition to private customers, he also supplies restaurants and snack stands. A curry sauce from Berlin that can also be found at snack counters fits perfectly into this picture.
For Currywurst fans and Berliners living far away
The sauce is for everyone who loves Currywurst and wants it at home just like they get it at a snack stand. It fits a quick after-work dinner, a football evening with friends, and a garden barbecue. As a souvenir, it is a piece of Berlin in a bottle, especially for Berliners who have moved away and miss the taste.
For a snack night at home, set grilled sausages, fries, and the sauce on the table. Everyone builds their own portion, with as much sauce and curry powder as they like.
Eckart's Tomato Ketchup, sweetened with maple syrup, also goes great with fries and burgers. For a light chili kick at the grill, there is the Spicy Grill Sauce. You can find all sauces on the Eckart brand page, and more in our Ketchup & Grill Sauces category.
The sauce is not suitable for anyone who needs to avoid soy or wheat.
A vegan curry sauce made from tomato, orange juice, and spices, cooked by hand in Berlin – for Currywurst at home and everything that goes with it.
