Currywurst (Germany)
The creation of Currywurst is often credited to Herta Heuwer, who, in 1949, began serving the dish from her food stand in Berlin. She is said to have developed the unique curry ketchup by mixing various ingredients she obtained from British soldiers, including curry powder, which was then a novelty in Germany. The dish quickly gained popularity, becoming a staple among Berlin’s working class and eventually spreading throughout Germany. Currywurst is often enjoyed at food stalls, casual eateries, and even high-end restaurants, with variations that include different types of sausages and homemade curry sauces. The dish has become a symbol of Berlin’s culinary scene and is celebrated annually during the Currywurst Festival.
After filming, I realized this isn’t officially the national dish. In many cases, a national dish isn’t formally declared, so I reached out to my friend Dennis Löschmann for their input.
Ingredients
- 4 Currywurst sausages (Any pork sausage will work)
- Chips
Curry Powder
- 2 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp salt
- 1/2 tsp sugar
Curry Sauce
- 1 onion
- 50g concentrated tomato paste
- 1/ 2 apple grated
- 1 tsp Worcestershire
- 1 tsp mustard
- 1 tsp balsamic
- 1/2 tsp salt
- 2 tbsp sugar
- 1 tsp curry powder
- 50g water
Step 1
Slice the sausages and deep fry until golden and crispy.
Step 2
Deep fry the chips until they reach your desired crispiness.
Step 3
Sauté the onions, then stir in the tomato puree and cook for 5 minutes.
Step 4
Add the grated apple and continue to cook.
Step 5
Stir in the Worcestershire sauce, mustard, balsamic vinegar, salt, sugar, and curry powder.
Add a splash of water, then blend until smooth.
