word of the week: bratwurst

Are you a sausage-lover? If so a trip to Germany is right up your street! There are probably as many types of sausage as there are regions in Germany. Wikipedia lists 36 pages of sausage varieties and each page features a few sub-varieties.

Bratwurst is the most well-known sausage. There are over 40 different recipes for Bratwurst alone. The main ingredient is always chopped meat, usually pork, beef or veal, and flavoured with herbs and spices. The Nürnberger Rostbratwurst is similar in size to a British banger (whereas most German sausages are about twice the size) and is a pork sausage lightly seasoned with marjoram. They are traditionally grilled over a beechwood fire. In a pub they are served on a plate with plenty of delicious sauerkraut and eye-watering horseradish.

If you are in a hurry you can buy them from a street vendor at an Imbißstube. They are usually sold in threes inside bread rolls, slathered in hot German mustard.

Recently Germans have acquired a taste for Currywurst. This is simple and filling fast food, German style. One pork sausage, steamed then fried, is cut into slices and served with generous amounts of warm curry ketchup. This is simply what it sounds like - tomato ketchup blended with curry powder. The Currywurst is usually accompanied by chips or bread rolls.

Currywurst probably owes its existence to British soldiers living and working in Berlin after World War Two. They used curry powder in their own cooking and it is thought that they traded the spicy seasoning with resourceful  German entrepreneur Herta Heuwer. She then put a German spin on the traditional Indian flavours by mixing them with ketchup and serving her creation up with good old German sausage. It has been a firm favourite with young and old ever since.



Here stood the snack stand in which on September 4th 1949 Herta Heuwer invented the spicy
Chillup® sauce for the now world famous Currywurst.