The currywurst is a dish based on würstel, or better than bratwurst as the Germans call it, seasoned with a spicy sauce prepared with curry and tomato puree.
If you have never tried this recipe, as famous in Germany as street food especially in the city of Berlin where it originated and where it is sold in many baracchini, you absolutely have to make up for it because it is really a mouth-watering thing, one of those delicious snacks that put you back in peace with the world when you feel like dropping off to pamper yourself a little.
The ideal match is with a generous portion of fries to be dipped strictly in the sauce.
What to say, invite your friends immediately, uncork some beer and enjoy the evening.

A currywurst museum

The currywurst, or rather the sauce Chullup made with curry and tomato, it was invented in the 40s by Herta Heuwer who prepared it in his small kiosk in Berlin, then transformed over the years into a very famous venue on the Kaiser-Friedrich-Strasse.
The currywurst recipe is so beloved in Germany that an inauguration was held in the German capital museum dedicated this specialty, the Deutschland Currywurst Museum.

The currywurst recipe

First prepare curry sauce.
Start by slowly frying in extra virgin olive oil chopped white onion and also add a pinch of sweet paprika.
Once softened add the onion 250 grams of tomato sauce and 250 grams of ketchup.
Finally add a pinch of cumin, a little salt and 4 teaspoons of curry.
Cook slowly pouring too two ladles of hot water until the sauce has taken the right consistency and then moved on to frankfurter cooking.
You can choose the sausages you prefer, but the classic recipe includes those of calf.
Boil them in hot water for 5-6 minutes with a spoon of curry and then drain and cook them on the plate.
Cut them into rounds and serve covered with sauce with fries as an accompaniment.
In Germany, currywurst is sold in shacks in disposable bowls to be eaten hot in the street.