Currywurst is German comfort food that goes perfectly with the country's other culinary obsession: beer. When the bars close in Berlin, throngs of well-lubricated revelers descend on currywurst stands for a Styrofoam plate of chopped pork sausage drowning in a thick, spiced tomato sauce dusted with curry powder.
The unlikely origin of currywurst, as explained by the Deutsches Currywurst Museum — yes, currywurst has its own museum — dates back to the rubble-strewn streets of post-war Berlin. A housewife named Herta Heuwer traded liquor for curry powder, an exotic spice at the time, with British soldiers. Heuwer added the powder to stewed tomatoes to make a kind of curried ketchup, which she poured over sausages, a cheap national staple. The combination drew crowds of construction workers to her street stand in what would become Berlin's red light district, and the currywurst craze was born [source: Kessler].
Today across Germany you'll find the classic currywurst, as well as spicier Indian and Thai versions, accompanied by a slice of white bread to mop up the juices and a mound of French fries.