Krasselts

As with many trademark dishes around the world, various German cities claim to have invented the wildly popular Currywurst. Berliners know this is nonsense, and there’s a commemorative plaque on the corner of Kantstrasse and Kaiser-Friedrich-Strasse in Charlottenburg to prove it. On the afternoon of 4 September 1949, 36-year-old Herta Heuwer grew bored with waiting for customers at her humble sausage stand and began to experiment with spices and seasonings. Adding chilli powder to ketchup and some Worcestershire sauce for extra kick, she smothered a sliced bratwurst ohne darm (skinless) in the sauce then liberally sprinkled curry powder on top. The story should also be taken with a liberal pinch of salt but to enjoy a real genuine Currywurst, avoid the long queues at tourist favourite Curry 36 and step out further afield to Krasselts, which has been knocking them out for over half a century. Still family-run, they guard their secret sauce recipe and grind and stuff all their own sausages. The East traditionally ate their sausage with skin (pig intestine), but these days the distinction has mostly disappeared. Enjoy at a standing table with a side of fries or a crusty white roll.