The currywurst, a curry pork sausage, is a Berlin specialty now enjoyed all over Germany. Legend has it that it was invented in 1949, just after the Second World War, in the Charlottenburg district, and was an immediate runaway success with the US military stationed there. Today, about 70 million are sold annually. Boiled or fried, it is traditionally cut into small pieces, doused in a sauce consisting of ketchup or tomato paste, Worcestershire sauce, and curry powder, and served in a brötchen (roll) or on a small tray with chips. You will find them sold at stands almost everywhere throughout the city and in the many Stehcafés (stand-up coffee kiosks), but rather try one at Curry 36, in Kreuzberg. For more than 30 years, the emblematic 36 Mehringdamm address has been known as the best currywurst stand in all of Germany. The wait can be long but worth it for the taste.
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