Currywurst has become a well-loved comfort food in Germany, despite its relatively new arrival on the country’s proverbial stage of cuisine.
The invention of currywurst is attributed to Herta Heuwer, who in 1949 in post war Berlin, obtained ketchup or Worcestershire sauce and some curry powder from British soldiers stationed in West Germany. She mixed the ingredients with other spices and poured it over grilled pork sausage and sold it as a cheap but filling snack. It was an immediate hit and she sold eventually sold 10,000 portions a week.
350 ml (1 ½ cups) water
3 heaped teaspoons curry powder
2 teaspoons sambal oelek
200 g (1 can) tomato paste
1 teaspoons apple vinegar
2 heaped teaspoons sugar
1 teaspoon paprika
1 dash salt
500 ml (2 cups) ketchup
Heat water in pot and add and add sugar, curry powder, paprika, salt, sambal oelek, and tomato paste, then bring to a boil. Take pot off stove, add ketchup and vinegar, and thoroughly mix. Place back on stove and again bring to a boil.
Separately, heat oil in pan then place sausages in pan and fry on all sides. When done, take out and cut into bite-sized pieces. Place on plate and add sauce over-top.
Currywurst is traditionally served with a bun or fries.
Credit: Deutsche Currywurst Museum Berlin.