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Currywurst Loaded Pub Fries topped with sliced German sausage, curry sauce and cheese sauce in a pub bowl

Currywurst Loaded Pub Fries Recipe

Crispy fries loaded with sliced German sausage, rich Currywurst sauce, optional cheese sauce and crispy onions. These Currywurst Loaded Pub Fries deliver bold flavour, fast service and strong margins—perfect for modern pub menus.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Ingredients Method

Ingredients
  

Core Components
  • 200 –250g pub fries or chunky chips fried until crisp
  • 1 German sausage sliced:
  • Bratwurst classic Currywurst
  • Krakauer smokier, spicier
  • Cheese Frankfurter more indulgent
  • Chilli Beef Frankfurter fiery version
  • 1 ladle of Currywurst sauce German-style curry ketchup sauce
  • 1 –2 tbsp cheese sauce optional but highly recommended
  • Crispy fried onions
  • Chives or spring onions finely sliced
  • Curry powder for dusting

Method
 

Prepare the Fries
  1. Cook fries in the deep fryer at 175–180°C until crisp and golden.
  2. Drain well and season lightly with salt.
  3. Hold under a heat lamp if needed, but serve fresh for best crispness.
Cook the Sausage
  1. Choose the sausage style based on your menu:
Flat-top (recommended)
  1. Cook the sausage for 6–8 minutes, turning until evenly browned.
  2. Rest briefly, then slice into chunky pieces.
Combi Oven
  1. 180°C for 10–12 minutes, dry heat.
  2. Finish colour on the flat-top if needed.
Service Stove / Frying Pan
  1. Light oil, medium heat.
  2. Brown well on all sides before slicing.
Heat the Currywurst Sauce
  1. Warm the sauce in a small saucepan or steam table until glossy and pourable.
  2. Do not over-reduce; it should remain smooth and coating.
Optional: Add Cheese Sauce
  1. If using cheese sauce, warm it in a bain-marie and spoon onto the fries before curry sauce.
  2. This adds richness and increases perceived value.
Assemble the Currywurst Loaded Pub Fries
  1. Place hot fries into a wide serving bowl.
  2. Spoon cheese sauce over the fries (optional but high-impact).
  3. Add sliced sausage pieces on top.
  4. Ladle hot Currywurst sauce generously over the sausage.
  5. Finish with crispy onions, chives or spring onions.
  6. Dust lightly with curry powder for aroma and colour.
Serve
  1. Serve immediately—this dish is built for speed, heat and high satisfaction.
  2. Pairs perfectly with lager, pilsner, wheat beer or any malt-forward brew.