Currywurst

Currywurst is credited to Herta Heuwer, a Berlin woman who obtained ketchup and curry powder from British soldiers in 1949, mixed them together, and served the result over grilled sausage, instantly creating a German street food classic.

Currywurst is still one of Germany's most popular sausage-based street foods, especially in Berlin, Cologne, and the Rhine-Ruhr, where it's served with chips and ketchup or mayonnaise or a bread roll. Not the most sophisticated of dishes, but a filling street snack born out of necessity that has enraged the entire German population: 800 million are consumed each year.

Now Currywurst is commonly served with french fries or bread rolls (Brötchen) as a take-out/take-away food, Schnellimbisse (snack stands), at diners or "greasy spoons," on children's menus in restaurants, or as a street food. It is popular throughout Germany, but particularly in the cities of Berlin, Hamburg, and the Ruhr Area. Between these areas, there is a lot of variation in both the type of sausage used and the sauce ingredients. Paprika or chopped onions are common additions, and halal food stands frequently serve currywurst with beef sausage. Currywurst is frequently sold in food booths, sometimes sliced into pieces with a special machine and served on a paper plate with a small wooden or plastic fork.