currywurst

Currywurst is a German fast-food dish consisting of a steamed and typically fried pork sausage, sliced and served smothered in a curry-flavored sauce. The sauce is usually curry ketchup, a mixture of tomato sauce or ketchup, curry powder, and other spices.

Origin: The dish is widely claimed to have been created in Berlin in 1949 by Herta Heuwer, who reportedly obtained curry powder and tomato paste from British soldiers and combined them into a sauce she ladled over grilled sausage. The recipe and method quickly spread, and currywurst became a popular street-food across West Germany; Berlin remains strongly linked with the dish.

Preparation: Sausage is precooked, then grilled or fried and cut into coins. It is finished by pouring or spooning the curry sauce over the slices. Common accompaniments include French fries (Pommes Frites) or a bread roll. The exact sauce varies by vendor and region, with additions such as paprika, onion, or vinegar common.

Variations: Pork sausage dominates, but versions using beef, turkey, or chicken sausage are available, as are vegetarian options in some markets. Regional German varieties differ in sauce thickness and curry intensity; some markets offer a drier or wetter presentation.

Cultural significance: Currywurst is a staple of German snack culture, especially in urban areas and at Imbiss stands. It is widely consumed as a quick meal and has become a symbol of postwar culinary adaptation in Germany. There are markets, festivals, and discussions around its place in German food heritage.