Although far more flavorful than fast food, Currywurst is easily and quickly prepared, leading to its popularity among street vendors. Most German cities have dozens of street-corner stands (called "Imbiss") at which pedestrians stop to enjoy this delicacy.
As its name indicates, Currywurst begins with a sausage, usually a mild Bratwurst, which is gently grilled over coals or browned on a griddle. Once ready, the sausage is cut into coin-shaped slices. A sauce, made from ketchup or tomato sauce, and containing a dash of curry or other spices, is warmed separately, and then poured over the sausage slices. Finally, a generous amount of curry power is dusted over the dish.
It is usually served with a crusty roll ('Brötchen'), and eaten with a fork.
There are numerous variations on the basic design; the type of sausage can vary, including some varieties with no skin. The exact composition of the ketchup sauce also varies, being thicker or thinner, and seasoned variously.
The dish was apparently created in Berlin in 1949 by Herta Heuwer. Her original recipe apparently included a dash of Worcestershire sauce. The concoction was immediately popular, and has sold steadily ever since.
