YOU ONLY NEED FOUR INGREDIENTS TO RECREATE THIS POPULAR GERMAN STREET FOOD AT HOME
You can probably tell by the surprisingly trivial amount of scrolling you have to do to reach the recipe: I am not a food blogger. If you’re looking for intricate meals that take seven hours to concoct and force you to dish out some serious dough to buy 27 elusive ingredients from the Russian, Peruvian, and Samoan store, google “quick and easy family dinners”.
If instead, you’re aiming for simple, authentic, and delicious German cuisine, continue reading. You’ve come to the right place!
LET’S WATCH OUR STEPS
Will the internet burn to a crisp, if I blog this recipe without dragging you down my memory lane? We’d better not jinx it:
For the first eight years of my life, my parents and I were cramped into a weensy two-bedroom apartment on the third floor with no Rolläden. Since you’ve obviously read my post on How To Keep Your German House Cool During Summer, you know that a place like that turns into an oven, whenever it’s toasty outside. So, we’d try to escape the heat by spending our days at the outdoor pool.
Completely tuckered out after splashing in the water, and romping on the playground for hours, all in the broiling sun, I’d often get coddled with Currywurst and fries for dinner. And even though I have since radically changed my diet, along with the amount of romping I do on playgrounds while at the pool, Currywurst is one of the dishes I’ll make an exception for.
In fact, I just put it on my menu for next week. Right after hitting the see-saw on Wednesday afternoon.
CREATIVITY IS KING
The dish was invented in Berlin in 1949 after a lady called Herta Heuwer had come by some ketchup and curry powder. She whisked the two ingredients together, splattered the relish on sausage, and started offering the meal to dog-hungry construction workers who were helping rebuild the city. Sometimes she sold up to 10,000 servings per week!
The dish grew even more in popularity and today, you can grab it all over the country at food trucks or snack stands. Most restaurants will have it on their kids’ menu.
With this popular street food still being an integral part of Berlin’s culture, to this day, every person who runs for mayor has their picture taken at a Currywurst stand before the election.
THAT’S A LOT!
According to Deutsches Currywurst Museum, an average of 800 million Currywursts get chomped in Germany per year. Seventy million just in Berlin.
But not without the help of one unexpected supplier: Car manufacturer Volkswagen annually churns out roughly seven million of the sausages at their butchery in Wolfsburg – mainly for their employees.
There are many versions of Currywurst. But nobody wants to spend more than 20 minutes knocking dinner into shape after keeping tabs on slithery, squealing kids by the pool all day. So, here’s a fast-track, easy-as-pie way of recreating this popular street food at home.
Prep: 3 min, Cook: 15 min, Servings: 2
- 4 Knackwursts
- 1 tbsp sunflower oil
- curry powder
STEP 1: Carve the casing of the sausages on both sides – either lengthwise or with several parallel sideway cuts
STEP 2: Heat 1 tbsp oil in a frying pan and brown sausages for 10-15 minutes, turning them frequently
STEP 3: Put on plates and sprinkle with curry powder (use a good amount – don’t be shy here!)
STEP 4: Add ketchup
Serve with fries or Brötchen/roll.