Currywurst
Berlin's post-war icon: a steamed-then-fried pork sausage drowned in curry-spiced ketchup, with fries under a snowfall of mayonnaise. Ingredients: bratwurst or bockwurst, ketchup or tomato sauce, curry powder (plenty), Worcestershire sauce, cayenne, paprika, french fries, mayonnaise.
What it is
Berlin's post-war icon: a steamed-then-fried pork sausage drowned in curry-spiced ketchup, with fries under a snowfall of mayonnaise. Ingredients: bratwurst or bockwurst, ketchup or tomato sauce, curry powder (plenty), Worcestershire sauce, cayenne, paprika, french fries, mayonnaise. Recipe: 1) Score and fry or grill the sausage until crisp at the edges. 2) Warm ketchup with curry powder and a dash of Worcestershire until it tastes like Berlin. 3) Slice the sausage; pour the sauce over generously. 4) Dust with more curry powder. Serve: on a cardboard tray at an Imbiss stand, with a wooden fork and fries 'rot-weiss' (ketchup and mayo). Flavor: sweet, tangy, curry-warm comfort. History: credited to Herta Heuwer in 1949 Charlottenburg, who traded spirits with British soldiers for ketchup and curry powder; Berlin even built it a museum. See also: Bratwurst, Pretzel (Brezel).
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Questions we ask to fine-tune the help
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Related topics
World Cuisines
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