Berlin Currywurst

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!

Berlin Currywurst
Berliner Currywurst
Course Entree
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.
Recipe adapted from essen-und-trinken.de