Food wise, there is one real local classic: The “Currywurst”, which is basically a fried pork sausage in a sauce with a close resemblance to Ketchup, enhanced with curry and other spices. In most cases it is served with fries and it used to be the most common street food until people started to eat doner kebap a lot.
Berlin is so obsessed with its currywurst, that there is a museum devoted to the currywurst and every candidate for Berlin mayor get’s photographed next to a currywurst stand.
Some History: Herta Heuwer invented the currywurst in 1949, at least that’s what most people believe. The city even honored her with a plaque on the corner of Kant and Kaiser Friedrich Streets, in Berlin where she first cooked and sold the dish to (mostly) working class people.
Well, about the recipe… I made little appetizers out of the classic take-out dish and altered the sauce a bit by adding some ginger, apple and chipotle while making ketchup, which gives it a bit more interesting and spicy touch.
Ingredients:
2 frying sausages, light and smooth, not grainy
18-ounce can of diced tomatoes
1 medium onion, diced
1/4 apple, diced
1/3 cup of apple cider vinegar
1/8 cup + 2 tbsp of brown sugar
1 tbsp. molasses
1 stick of cinnamon
1 tbsp. of curry powder
2 cloves
2 tbsp. grapeseed oil
1 tsp. mustard
1/4 tsp. chipotle flakes
small piece of ginger
salt & pepper
First of all start with making the sauce. Heat 1 tbsp. grapeseed oil in a saucepan over medium-high heat and sauté onions until tender and lightly browned. Add all other ingredients (except sausages, of course) and simmer over medium-low heat for about 1 1/2 hours. Pass mixture through a fine meshed sieve (use spoon to stir and break up bigger parts). Simmer Ketchup until it’s thickened.
Heat 1 tbsp. grapeseed oil in a frying pan over medium-high heat and fry the sausages until nicely browned from all sides. Slice fried sausages in about 1/2 inch slices, arrange however you want, pour hot curry-ketchup over them and top with some more curry powder.
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