The ‘currywurst’ was born after the war, in a kiosk in Charlottenburg, thanks to a certain Herta Heuwer who enjoyed spicing a grilled sausage with ketchup and curry, unaware that it would become the most popular dish in Berlin imbiss and loved throughout Germany.
Where to eat the best currywurst?Curry 36, 4 locations, popular at all times:
Curry Wolf with a view of the Brandenburg Arch
Konnopke the oldest imbiss in Berlin, guarded by the legendary Marlene Dietrich:
Two delicious imbisses?
Zur Bratpfanne, since 1949, the favorite of true Berliners
Absolut Curry, spicy version, served by a truck-bar parked at the Bellevue exit of the Metro.
Currywurst is a really tasty street food, spicy at the right point and vaguely exotic, thanks to the scented curry sauce. The secret is right there, in that fiery red condiment that abundantly waters the classic wurst, which can be white (my favorite) or red. Can a difficult sauce make? Absolutely not ! Here is the original recipe and … enjoy your currywurst!
RECIPE 
Ingredients
6 large frankfurters (the classic recipe calls for veal ones).
For the sauce:
250 g of tomato puree;
250 g of ketchup;
2 tablespoons of curry;
1 teaspoon of sweet or spicy paprika;
1 white onion;
q.s. salt and pepper
q.s. peanut oil for frying.
Instructions
Start by slowly frying the chopped white onion in extra virgin olive oil and add the curry and paprika (1 teaspoon of curry and 1/2 teaspoon of paprika each) then add the tomato puree, ketchup, spices and a pinch of salt. .
Let it cook by slowly pouring two ladles of hot water until the sauce has the right consistency.
Blanch the sausages for 5-6 minutes in boiling water, drain and grill them on a plate. Cut them into slices and serve covered with the spiced tomato sauce.
If you want to follow the tradition, accompany them with hot fries.!
