Professor at Hochschule Düsseldorf
Studied Political Science & Sociology at Ruhr University Bochum. Graduated 1999.
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Interesting story. The Currywurst was invented by Hertha Heuwer who operated a bratwurst and fast food stand in Berlin-Charlottenburg in September 1949. Hertha’s husband worked with American officers and noticed that they put huge amounts of ketchup on their steaks and told his wife.
Once, on a rainy day, when she had no custumors, Hertha cut a bratwurst in slices and played around with sauces and spices, however without much success. But the butcher Frank Friedrich who delivered bratwursts without casings to Hertha helped her to improve the sauce which finally was made up from tomato paste, bell pepper, paprika powder, spices and especially curry powder. Hence, the wurst was named Currywurst.
In the post-war era, this “exotic” version of traditional bratwurst was a huge success. Hertha’s recipe was immediately imitated by other operators of bratwurst stands and quickly Currywurst was sold all over Germany.
There are variations how to make the sauce. The simplest version is to take just commercial ketchup and curry powder. More elaborate versions use onions, fresh tomatoes and fruit to make the sauce.
The typical Berlin-style Currywurst uses a bratwurst without casing. After the war, casings were in short supply, and Frank Friedrich’s partner had developed a procedure to make sausages without casings. In other parts of Germany, however, ordinary bratwursts with casings are used for Currywurst.
The recipe is simple: Just take a bratwurst, sear or grill it, cut it into pieces and put the sauce on it. Sprinkle with curry powder. Recently, some wurst stand operators have started to add ultra-hot chili sauces. One operator in my hometown boasts that he makes “the world’s hottest Currywurst” because, for his number ten, he uses pure capsaicin. But this is a different story.
So, Currywurst is a kind of fusion. The sausage is traditional German. The curry powder came from England, with roots in Indian masala. The tomato-based sauce was inspired by American ketchup.
