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FijiFlavors · Berlim
Sausage sliced into rounds, topped with tomato sauce and curry powder, served with french fries or bread. The creation of the sauce is attributed to Herta Heuwer, who sold it in Berlin in 1949.
Traditional dish from Berlim, Berlim
Also known as: Berliner Currywurst, Currywurst ohne Darm
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Currywurst — Berlim, Germany
Currywurst is Berlin’s most famous sausage: a pork sausage grilled or fried, sliced into rounds, topped with a seasoned tomato sauce and sprinkled with curry powder. It is served on a cardboard tray, with a small wooden fork, accompanied by french fries or a small bread roll.
The creation is attributed to Herta Heuwer. On September 4, 1949, she was selling sausages from a stall on the corner of Kantstraße and Kaiser-Friedrich-Straße in the Charlottenburg neighborhood and created a sauce from tomato paste, curry and other seasonings. She said she obtained curry from British soldiers who were occupying that part of the city after the war. In 1959 she registered the sauce as a trademark under the name Chillup, a blend of chili and ketchup. A plaque on Kantstraße commemorates the spot.
Other cities also claim Currywurst. Writer Uwe Timm placed the invention in Hamburg in 1947 in a novel; the character is fictional, but has a plaque in that city. The Ruhrgebiet, the industrial region in the west, also has its stories. Berlin, however, regards Herta Heuwer as the creator, and that is how the story appears in the German trademark office and at the Goethe-Institut.
There are two versions in Berlin. One uses sausage with casing; the other, without casing, spread mainly on the city’s eastern side where natural casings were often scarce. That skinless version is called Berliner Currywurst ohne Darm. The sauce varies from stall to stall, and many offer different levels of spiciness.
Berlim , Berlim
The creation of the Currywurst sauce is attributed to Herta Heuwer, who sold it in Berlin-Charlottenburg in 1949.
Pork sausage (with or without casing), tomato sauce with curry and other seasonings, curry powder on top. Accompaniments: french fries or a small bread roll.
Sliced into rounds, with sauce and curry on top, eaten with a small wooden fork, standing at the stall. Comes with french fries or a small bread roll.
All year round, at any time, as a quick snack.
Your questions
The creation is attributed to Herta Heuwer, who on September 4, 1949 created the tomato-and-curry sauce at her stall in Berlin-Charlottenburg. Hamburg and the Ruhrgebiet have other versions of the story.
It is the Berlin version made with skinless sausage, spread mainly in the city’s former eastern side. The Berliner Currywurst ohne Darm is a protected geographical indication.
Sliced into rounds, with sauce and curry powder on top, on a cardboard tray with a small wooden fork, accompanied by french fries or a small bread roll.
Flavors of Germany
Aachen spice cookie, sweetened with syrup and with small pieces of brown candi sugar that crackle when you bite them. It can be hard or soft, plain, with almonds or coated in chocolate. It has a protected geographical indication from the European Union.
Fresh pasta dough filled with ground meat, spinach, soaked bread, onion and herbs, served in broth, browned with onions, or sliced and fried with egg. A Swabian dish with protected geographical indication since 2009, traditional at Easter week.
Layered chocolate sponge cake soaked in Kirschwasser, the cherry brandy of the Black Forest, with cherries and whipped cream, topped with chocolate shavings. Black Forest tourism presents it as the region’s most famous sweet specialty.
Dark beer with a smoky flavor, made with malt dried in the smoke of beech firewood. Bamberg tourism presents it as part of the city’s identity, and the traditional preparation is listed in the Slow Food Ark of Taste.
Paste of camembert or brie cheese mashed with butter, paprika and, depending on the recipe, onion, cumin or beer; eaten with bread or a pretzel. A beer‑garden dish from Bavaria, with protected geographical indication since 2015.
Kale slowly cooked with bacon, served with the smoked sausage Pinkel, smoked pork and potatoes. Bremen’s official portal presents it as the city’s best-known specialty, a winter dish of the Kohlfahrt.
Light, pale beer with top fermentation, served in a thin cylindrical 0.2‑liter glass by the breweries’ waiter, the Köbes. It is a protected geographical indication and may only be made in Cologne and in a few breweries in the region.
Sweet Christmas bread with raisins, candied orange and lemon peel, almonds and plenty of butter, coated with powdered sugar. Mentioned in Dresden since 1474, it has had protected geographical indication status since 2010.
Amber-colored beer, top-fermented with a pronounced bitterness, brewed in Düsseldorf’s brewery-taverns from a mid-19th-century recipe. The city’s tourism promotion presents it as the typical drink of the Altstadt.
Cold sauce of seven chopped fresh herbs with sour cream, served with hard‑boiled eggs and potatoes. The mixture of the seven herbs, grown largely in the Oberrad neighborhood, has protected geographical indication.
Sweet made from fermented, laminated dough with butter, sugar and cinnamon, rolled and pressed until it takes its characteristic flattened shape. Hamburg’s official portal presents it as a specialty of the city.
Dry, acidic apple wine, fully fermented, served in the Bembel ceramic jug and in the diamond-patterned glass called the Gerippte. It is a protected geographical indication of Hesse, and the apple wine culture of the state is listed in the German inventory of intangible heritage.
Little tart of shortcrust pastry filled with marzipan, almonds and a touch of jam or a cherry, with two strips of pastry crossed on top. It replaced the roasted lark, a Leipzig dish until the hunting ban in 1876.
White veal sausage with bacon and parsley, warmed in hot water and served with sweet mustard and a pretzel, traditionally before midday. It is one of Munich’s best-known specialties.
Honey cake with spices, walnuts and almonds, often baked on a thin wafer and covered with chocolate or icing. It has a protected geographical indication since 1996 and may only be made within Nuremberg.
Pork sausages 7 to 9 centimeters long, seasoned with marjoram and grilled, served by the dozen with sauerkraut or inside a roll. They have protected geographical indication since 2003 and may only be made in Nuremberg.
Ball of strips of shortcrust pastry, fried and dusted with confectioners’ sugar, resembling a snowball. Rothenburg ob der Tauber tourism presents it as the city’s regional specialty.
Cake baked in thin layers on a spit that turns in front of a fire; when sliced it shows rings like those of a tree trunk. Made in Salzwedel since the early 19th century, it has been a protected geographical indication since 2010.
Long, thin pork sausage, 15 to 20 centimeters long, seasoned with marjoram, cumin and garlic, grilled over charcoal and eaten in a small roll with mustard. The earliest known mention dates from 1404, and the name has protected geographical indication status since 2004.
