It has given the world Wienerschnitzel and bratwurst – but currywurst is our German national treasure of choice, and the fact that it isn’t as well known outside its homeland makes it all the more special. Making it couldn’t be easier: take one steaming pork sausage, cut into slices with a suitably sharp knife, and season generously with curry sauce made from ketchup, Worcestershire sauce and curry powder.
If it sounds like something you’d grab on the way home from a Pilsner-fuelled night, then that’s because it is; invented as a take-out dish by Herta Heuwer in 1949, currywurst is usually served with chips and/or bread rolls, providing a quick, cheap and filling snack. The Currywurst stalls found on every other corner have now inspired a new museum dedicated to the dish in Berlin.