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Traditional Currywurst Recipe

Did you know that the currywurst was invented in Berlin in 1949?

The currywurst is an icon of German popular culture. Former Chancellor Gerhard Schröder is a noted fan of currywurst. By tradition, every candidate for Bürgermeister (mayor) of Berlin is photographed at a currywurst stand. More than 800 Million are eaten each year in Germany

The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949 after she obtained ketchup (or possibly Worcestershire sauce) and curry powder from British soldiers in Germany. She mixed these ingredients with other spices and poured it over grilled pork sausage. Heuwer started selling at a street stand in Berlin where it became popular with construction workers rebuilding the devastated city. She patented her sauce, called Chillup, in 1951.


For 4 People

4 brewed veal sausages

6 tablespoons olive oil

1 red onion

1 red chilli pepper

20g fresh ginger

2-3 tsp hot curry powder

150 ml Cola

3 doses lumpy tomato (each 400 g )



Preparation (30 minutes)

1. Cut sausages on both sides several times and fry in 3 tablespoons medium heated olive oil from both sides until golden brown.

2. Meanwhile, finely dice the onion and chilli pepper. Fry in 3 tablespoons olive oil. Peel the ginger, grate it finely and sauté together with the curry powder. Deglaze and boil up with cola. Add tomatoes, heat it all through and season to taste with salt and 1 pinch of sugar.

3. Cut the sausages into slices, serve with the sauce and serve sprinkled with curry powder. Serve with fries. 

Bon appetit!

Or maybe you want to enjoy the wide range of the traditional Berlin Currywurst directly in Germany? The event locationDeutsches Currywurst Museum Berlin provides an extraordinary ambiance for different events which can be booked exclusively: