Currywurst is a German national dish consisting of hot pork sausage cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. French fries or bread rolls serve as a side dish.
- 3 cans tomato sauce (15 ounce)
- 1 pound kielbasa
- 2 tablespoons chili sauce
- 1/2 teaspoon onion salt
- 1 tablespoon white sugar
- 1 teaspoon ground black pepper
- 1 pinch paprika
- 1 tablespoon curry powder
- Preheat oven to Broil/Grill.
- Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper.
- Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low.
- Simmer another 5 minutes.
- Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
- Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.
The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949 after she obtained ketchup, Worcestershire sauce and curry powder from British soldiers. She mixed these ingredients with other spices and poured it over grilled pork sausage. Heuwer started selling the cheap but filling snack at a street stand in the Charlottenburg district where it became popular with construction workers rebuilding the devastated city. She patented her sauce, called Chillup, in 1951. At its height the stand was selling 10,000 servings per week. She later opened a small restaurant which operated until 1974.