Currywurst

The skinless currywurst is produced by injecting the fine meat mixture directly into a hot water bath, where the protein on the outside immediately coagulates and gives the sausage its stable shape.

When considering the "original", a historical distinction must be made: The general invention of the currywurst is attributed to Herta Heuwer in 1949 in West Berlin (Charlottenburg).

Konnopek's snack bar in Prenzlauer Berg was the very first business to bring currywurst to East Berlin in 1960, and there – due to the acute shortage of natural casings in the GDR – they completely reinvented the casingless version for the East. Since then, it has been considered the original East Berlin cult sausage.