The story goes that this über-popular German street food is the result of culinary improvisation in struggling post-war Berlin. It’s said that the owner of a small food kiosk, Herta Heuwer, traded some spirits for curry powder and ketchup from British soldiers, and after some inspired mixology, poured the flavored sauce over grilled Bratwurst served on a bun. Others claim had been around for years. Whichever is true, Currywurst is now Germany’s most beloved snack food, and has its own museum to boot!
Berliner Currywurst
Region Berlin
Ingredients
- 1/8 cup fresh ginger
- 1/2 cup pineapple finely cubed
- 1/4 cup sugar
- 3 tbsp red wine vinegar
- 4 tbsp curry powder
- 1-2/3 cups ketchup
- 4 rolls
- 4 pork sausages
- salt and pepper
Instructions
- Peel and grate the fresh ginger. In a sauce pan combine the pineapple, sugar, ginger, and red wine vinegar. Bring to a boil and stir constantly until the flesh of the pineapple becomes soft.
- Add the curry powder and ketchup to the pan. Stir well. Reduce temperature to medium heat and cook for about 5 minutes. Add salt and pepper to taste, if desired.
- Grill the sausages. Serve on rolls with the pineapple curry ketchup.
