- Sauté the onion in the oil
- Add curry powder and paprika to onions and quickly sauté to bring out the flavor
- Add the ketchup and water
- Simmer uncovered until the sauce thickens
- Serve over bratwurst, knockwurst, or rindswurst
- Add a sprinkling of curry powder on the top for taste and presentation
Makes sufficient sauce for 4-6 servings (4-6 six inch bratwurst sausages)
HISTORY OF CURRYWURST:
Currywurst is the most famous fast food dish in Berlin, Germany and its surrounding suburbs. It is to Berlin, what a McDonald's hamburger is to America or a hot dog street truck is to New York City. It consists of steamed and fried pork sausage, usually bratwurst, or rindswurst, seasoned with a unique curry ketchup sauce.
Currywurst was invented by Herta Heuwer in 1949 in Berlin, after she decided, on the fly, to created a sauce made from ketchup, Worchester Sauce, and curry powder, she had received from British soldiers. At the time, many Berliners, under occuption, had to make due with what food and food rations were available. Soon after, she began selling her new
invention in the Charlottenburg District of Berlin, and eventually, grew to the point where she was serving over 10,000 servings a week. Today, Currywurst is a popular, if not, the most popular fast food in Berlin, and is commonly served by street vendors, in diners, and at take-out restaurants throughout the city. It has grown in popularity through the rest of the country.
Currywurst is common at restaurants and diners in the German areas surrounding Austin and in the Hill County, including in the towns of Fredricksberg and New Braunfels.