German street food, and a brief demonstration of basic chemistry! I first had Currywurst in Munich in 2006, and decided to make it myself. It originated in Hamburg, but you can go to an Imbiß (snack counter) anywhere in Germany and find it being sold. Here's the recipe I found: https://www.thekitchenmaus.com/home.....de-currywurst/

Ingredients:

Bratwursts (or any sausage, really, if you don't want to take a turn for the wurst)
1 cup of Tomato Ketchup
1/4 teaspoon of Baking Soda (sounds weird, but trust me)
4 – 5 teaspoons of Mild Curry Powder
2 teaspoons of Smoked Paprika
1 teaspoon of Onion Powder
1/8 – 1/4 teaspoons of Cayenne Pepper (optional)
2 teaspoons of Worcestershire Sauce
4 tablespoons of Beef Broth
2 (or more) tablespoons of Water (optional)

1. Put the ketchup in a saucepan at medium-low heat.
2. Add the baking soda and start stirring.
Pay attention to it; as the baking soda interacts with the acid in the ketchup, it will start to foam up. Keep stirring until the foaming stops. What we’re doing with this step is bringing the ketchup to a neutral pH so that it won’t be too acid. You’ll be adding some acid back with the Worcestershire sauce, so don’t worry.
3. Reduce the heat to low; add the other ingredients and simmer about 5-10 minutes, and it’s done. Add more water if it looks too thick.
4. I usually boil my bratwurst until they’re cooked through, then finish them on the grill or in a frying pan to crisp up the skin and add a little color.

Slice up a brat, pour a measure of the curry sauce over it, and add a finishing sprinkle of curry powder. Serve with French Fries, bread rolls (Brötchen), or whatever.

Enjoy!

Verdict: Delicious! The sauce has a nice smooth heat to it, a touch of sweetness, and just the right amount of acid. A+!