🇩🇪 GermanyCatalog recipe · Berlin
Sliced pork sausage bathed in a smoky ketchup-curry sauce and dusted with more curry powder, fries piled alongside — the paper-tray classic of every Berlin Imbiss stand.
For 4 servings.
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Bake the fries according to the package until crisp.
Meanwhile, warm ketchup and curry powder together in a small saucepan; keep it barely simmering.
Brown the sausages whole in a lightly oiled skillet until the skins blister, about 8 minutes.
Slice the sausages into coins on a cutting board.
Spoon the warm curry sauce over the sliced sausage and dust with more paprika and curry powder.
💡 Slice, then sauce — cutting after saucing just makes a mess and dulls the coating.
Serve with the fries alongside, ketchup and mayo optional.
A Berlin food-stall cook is credited with inventing the dish in 1949, blending ketchup with curry powder sourced from British occupation soldiers and pouring it over sliced sausage for hungry factory workers. It became the city's defining street food and spread nationwide through snack stands, still eaten standing up off a paper tray with a small wooden fork.
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