Currywurst: Fried pork sausage topped with a curry-ketchup mixture and dusted with yet more curry.

After a shocking delay of (by my reckoning) two or three years, April’s Saveur has finally leapt upon the currywurst bandwagon, accurately hailing it as:

A happy intermingling of tangy, sweet, and spicy flavors.

Right on. So, a belated point to Saveur for getting the word out about this marvelously tasty stuff, this potent symbol of Germany’s and Turkey’s culinary and cultural marriage. But two or three highly enthusiastic points for including a detailed but simple recipe for homemade currywurst sauce. That stuff is getting dished up at Chez Norton something fierce this summer.

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