If you have ever been to the big, bold, brilliant city that is Berlin, you know about Curry Wurst! It is Berlin’s street food, and it’s everywhere. Which is great. Cuz I love it.
It’s ridiculously simple though; in it’s most basic form it is just a big ol’ juicy sausage, cut into pieces and drizzled (or more often drenched) in ketchup and sprinkled with curry powder. Some places will make a special curried-ketchup sauce. Almost all places serve it in a little white paper vessel along with a 2-prong wooden fork, designed for eating it right there, standing on the sidewalk. It’s not fancy, but its DARN TASTY.
I have been lucky enough to get to visit Berlin TWICE thus far in my life and you bet on my second time round I was stoked to get another curry wurst experience. It was everything I hoped for and more. I must say eating street food in a city where it is also legal to drink in public makes things all the more fun.
During my free-time-wanders I stumbled upon none other than the Curry Wurst Museum. Yes, Berlin has a museum dedicated to their infamous street food. I had to check this out. Although I did not have the time to pay to go into the museum, I did enjoy wandering through the gift shop. There I found such wonders as ceramic versions of the paper plates they are served on, and even stuffed-crochet curry wurst sculptures... along with Curry Wurst t-shirts, magnets, keychains, and all the usual gift shop paraphernalia. I also managed to obtain a recipe for a Curry Wurst sauce! SCORE. I knew that this was something I must create in my own kitchen back home. Danke!
I’m sure there is a specific type of sausage that you are supposed to use for making Curry Wurst, however I am not really sure what it is. I think whatever you like to eat and whatever you have on hand will suit just fine. You could slice it up and eat it as is, standing in your kitchen, street food style. You could maybe make some french fries to go with it on the side ya? Or put it in a bun like a fancy Berlin style hot dog. Follow your heart. But don’t forget the extra sprinkle of curry powder dusted over top before you serve it. That part is essential ;)
Recipe sourced from the Curry Wurst Museum in Berlin, Germany
Heat the water in a pan. Add sugar, curry powder, paprika, salt, Sambal Oelek and tomato paste. Bring to a boil, stirring frequently. Remove the pan from the heat, stir in vinegar and ketchup. Bring to a boil once more. Let cool before serving.
Cook up some sausages, on the grill or stove however you like, and serve with the curried ketchup. Sprinkle with an extra dusting of curry powder over top. YUM
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