after the second world war, herta heuwer had a small food store and she always saw the gis eating outplicate that but it was not possible to have a steak. it was really expensive after the war. and so she just tried it with local ingredients and one day she mixed up curry and ketchup by accident and tried to refine it with more spices, she put on a sausage, customers tried it, they loved it and that was the birth of currywurst. there is currywurst with casing. it is a smoked sausage, a bit more salty, a bit more on the savoury side. and the local thing is currywurst without casing. it is a boiled sausage that is fried afterwards and just a little more softer and tender. currywurst without casing, it was born out of necessity because after the second world war, berlin was isolated, it was in eastern germany, so we did not have enough casing for sausages. there was no way to get the casing into berlin. it was just too expensive. one of the things that stands out is the purity of the ingredients — the tomato sauce is as important as the sausages. basically, it is what we are famous for.

after the second world war herta heuwer had a small food store and she always saw the gis eating out,ied to refine it with more spices, she put on a sausage, customers tried it, they loved it and that was the birth of currywurst. there is currywurst with casing. it is a smoked sausage, a bit more salty, a bit more on the savoury side. and the local thing is currywurst without casing. it is a boiled sausage that is fried afterwards and just a little more softer and tender. currywurst without casing, it was born out of necessity because after the second world war, berlin was isolated, it was in eastern germany, so we did not have enough casing for sausages. there was no way to get the casing into berlin. it was just too expensive. one of the things that stands out is the purity of the ingredients, the tomato sauce is as important as the sausages. basically, it is what we are famous for. this is only about 200 litres of it and on a regular day we go through a ton of it in all three restaurants. it is 87% tomato, some salt, sugar, spices, that is it. some curry sauces have less than 50% t