The Currywurst a Bratwurst (Fried sausage) served with a sweet and spicy tomato and curry based sauce is for many Germans what a Burger is for Americans or Fish and Chips for the English.
According to the German Currywurst museum there are more than 800 million "Currywürste" eaten in Germany every year with 70 million in Berlin alone. There are a few different people that claim to be the inventors of this filling and tasty dish. With claims from the Ruhrgebiet being not so well supported there are mainly Lena Brückner from Hamburg who claimed to have invented it in 1947 and Herta Heuwer from Berlin, with the latter being supported as the one who really struck Gold when she put her secret recipe together in 1949 at her fast food stand in Berlin Charlottenburg.
Considering that she had her recipe patented which no one can dispute, she had a good point supporting her claim. There are 2 important components for a great Currywurst.
My preferred sausage of choice is a Bratwurst (fried pork sausage) but any good sausage like Rindswurst (Beef), Frankfurter, Vienna's, Boerewors or your preferred sausage for a barbecue or braai can be used.
But in the end the sausage will need to be combined with a really tasty sauce to get a satisfying final product. There are lots of secret recipes of curry sauce which convert sausages usually but not exclusively Bratwürste into Currywürste. My curry sauce recipe with it's sweet and spicy flavors is definitively one that my family and I have learned to love. It is quick to prepare and so much better than the products sold in grocery stores, not only for its taste but as well for its lack of added chemicals, colorants and preservatives. Try it out and see for yourself.
Preparation time: 10 minutes
Cooking time: at least 30 minutes
Resting time: 5 minutes
Total time needed: 45 minutes
Grade of Difficulty: easy
This recipe was inspired by Sarah you can find her recipe here
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