Berlin’s iconic currywurst is celebrating its 75th birthday this year. This popular street food has a unique feature that sets it apart from other sausages: the option to have it with or without casing.
The origins of Berlin’s skinless currywurst
In a recent survey of the news website t-online, currywurst emerged as the most popular regional specialty, specifically the Berlin currywurst. What makes this dish unique is the option to have it “mit oder ohne Darm” (with or without casing), a choice familiar to Berliners but perhaps surprising to outsiders.
The skinless version of the currywurst has been officially recognized since 2020. The German Patent and Trademark Office ruled that the term “Berliner Currywurst ohne Darm” (Berlin currywurst without casing) is now a protected geographical term, meaning it must actually come from Berlin.
Post-war innovation
The origins of the skinless currywurst can be traced back 75 years. In the early post-war years, restaurateur Herta Heuwer is said to have invented the currywurst in Berlin in 1949. Today, there’s a commemorative plaque for her on Kantstraße.
The lack of animal casings during this period reportedly led to the practice of simply omitting the skin. This variant ultimately prevailed in Berlin even after the shortage ended. The legally protected designation of “Berliner Currywurst” is defined as a skinless sausage served with tomato sauce and curry powder.
Where to find Berlin’s famous currywurst
The most well-known and perhaps most popular places to eat currywurst in Berlin are Curry 36 near the Zoological Garden in Charlottenburg and Konnopke’s Imbiß on Schönhauser Allee in Prenzlauer Berg.
Interestingly, during the GDR era, the snack bar in Prenzlauer Berg reportedly only offered currywurst without casing. Whether this was also due to a shortage of casings is unclear.
