Try this recipe for Currywurst!

Currywurst is a tasty German street food dish of Bratwurst (German sausages) with a spicy tomato sauce. There are a couple of different stories of its origin, but a common one is attributed to Herta Heuwer, a lady from Berlin who, in 1949 traded spirits for ketchup (some sources say Worcestershire sauce) and curry powder with British soldiers who were stationed there after the war.

She tested-out different combinations including various spices and created the tasty curry-style sauce. She began selling Currywurst as a street-food dish and it soon became popular - particularly with construction workers that were rebuilding the city because it was an affordable but filling meal.

And today - some 800 million are still consumed each year!

Here’s a recipe - as mentioned there are many variations, why not experiment yourself with different balances of flavours to get your perfect Currywurst sauce?!

Ingredients
Bratwursts (or pork sausages if you can’t get hold of Bratwurst)
250ml of Tomaten-Ketchup (Tomato Ketchup)
1/4 teaspoon of Backsoda (baking soda)
4 – 5 teaspoons of mild Curry Pulver (curry powder)
2 teaspoons of geräucherte Paprika (smoked paprika)
1 teaspoon of Zwiebelpulver (onion powder)
1/8 – 1/4 teaspoons of Cayenne Pfeffer (Cayenne pepper)
2 teaspoons of Worcestersauce (Worcestershire sauce)
4 tablespoons of Buchenbestand (beef stock)
2 or more tablespoons of Wasser (water)

Method
1. Put the Tomaten-Ketchup in a small saucepan and heat on medium low. When the ketchup is warmed through, add Backsoda and rühren (stir) continuously until foaming subsides. The Ketchup should look normal again.
2. Reduce heat to low. Add remaining Zutaten (ingredients) and rühren (stir) until combined. Simmer on the hob for 5 - 10 minutes to reduce.
3. Serve warm over sliced bratwurst with crusty bread or fries!

> For a veggie version, use vegetable stock instead of beef stock & meat-free sausages
> For a milder version leave out the Cayenne Pfeffer!