Happy birthday, Currywurst!
The Currywurst is celebrating its 70th birthday this month. On 4 September 1949, Berlin-based Herta Heuwer is said to have cooked for the first time a sauce of tomato paste, Worcestershire sauce, curry powder, and other spices in her snack bar in Berlin, and to have poured it over a fried, chopped sausage. 10 years later she even had her sauce patented.
Nevertheless, it is still being debated today who actually invented the Currywurst, because Hamburg and the Ruhr Area also claim to have launched the special sausage dish.
One thing is certain: Currywurst is an indispensable part of German menus and even if it has plenty of calories - around 500 without side dishes - it has been one of the Germans' favorite snacks for decades. We say: Congratulations, Currywurst!
Recipe (for 4 persons)
- 2 onions
- 4 tablespoons oil
- 3 teaspoons curry powder
- 2 tablespoons tomato paste
- 1 tin (425 ml) chopped tomatoes
- 3 tablespoons tomato ketchup
- 100 ml apple juice
- 2 tablespoons apple cider vinegar
- Salt, pepper, 1 teaspoon sugar
- 4 fine, non-brewed sausages
- Peel and dice the onions.
- Heat 2 tablespoons of oil in a saucepan and sauté the onions. Dust 2 teaspoons of curry powder over and sauté.
- Then fry tomato paste in it and deglaze with tomatoes, ketchup, apple juice and vinegar.
- Mince the tomatoes with a spatula. Boil and simmer for about 10 minutes. Season the sauce with salt, pepper and sugar.
- Heat 2 tablespoons of oil in a pan. Fry the sausages in a pan for 5-7 minutes.
- Remove from pan, let cool and slice.
- Serve sausage slices and curry sauce on plates and dust with 1 teaspoon of curry powder.
Quizz on the Currywurst sausage
Currywurst is an indispensable part of German canteens, fairs or food stalls. But what do you know about the popular sausage snack? Test your knowledge with our mini-quiz now!