Currywurst, a.k.a. Curry-sausage belongs to Germany like Snus to Sweden, Hakarl to Iceland or Fugu fish to Japan. And without any doubt, it is the best thing the German cuisine came up with in the past two millenniums. I'd even go so far to call a currywurst a living proof of gods existence - which is probably an understatement but enough of a reason for the Germans to dedicate a whole museum to it. So yes, curry-sausage is delicious, VERY DELICIOUS, the Germans are crazy about it and you miss a great deal if you don't try it - in other words: Get yourself a currywurst by any means necessary.
As already mentioned, there's a currywurst museum in Berlin: It's just around the corner at Checkpoint Charly and definitely worth a visit. You'll find lots of information about the right ingredients and how Herta Heuwer invited Chillup Sauce (her patented currywurst sauce/brand) in 1949. They also serve three different variations of curry-sausage. All three of them delicious and utterly different than the one you'll get at Curry 36, which is the most famous currywurst stand in Berlin nowadays.
Worlds best curry-sausage Recipe:
After trying plenty of recipes and despite the fact that the Berlin currywurst museum makes it clear that the secret to a delicious sauce is to use tomato paste rather than ketchup, my favorite recipe for currywurst sauce is based on Ketchup anyway. It's an awesomely simple recipe. You just need the following ingredients:
- 500 ml Cola
- 6 Tablespoons Apple puree
- 2 Tablespoons Curry powder
- 1 Teaspoon Tabasco
- 2 Tablespoon Worcester sauce
- 2 Teaspoons Lime juice
- 400 ml Ketchup
- Dash of Salt
Start by boiling down the cola to about 100 ml. Then add the remaining ingredients and heathen it up until it boils again. Finally salt to taste.
For a currywurst, pour the Sauce over a boiled or fried sausage and sprinkle it with curry powder. Enjoy it with a bread roll.
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