First Best of the Wurst Museum?

Coming to Berlin in early 2006, is a museum dedicated to currywurst, a specialty there since 1949.
Evidently curry powder is lavishly applied to a wurst " smothered in ketchup," according to a Reuters piece from July 1.  The article says new museum director Birgit Breloh is predicting 350,000 visitors a year.

Here's a recipe for currywurst from www.marions-kochbuch.com.

Currywurst with Ketchup

 

Ingredients: 1 tbsp olive oil 1 onion 1 can tomatoes 1/2 apple 1/8 l / 4 ¾ oz apple cider vinegar 1 tsp salt 50g / 1 ¾ oz sugar   Freshly ground pepper 2 tsp mustard   Basil 3 sausages 20g/2 ½ tbsp shortening 600g / 21 oz French fries   Curry Serves 3 - 1.081 cal per serving Prep-time: 45 min. - Total-time: 45 min.

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Begin with boiling down the home made tomato ketchup. Heat the olive oil and steam the diced onions until glossy. Add the tomatoes with the juices. Cut a ½ apple in chunks and add to the tomatoes. Pour in the apple cider vinegar and season with salt, sugar, freshly ground pepper, mustard, dried basil and a little bit curry powder. Let simmer in the uncovered pot, stirring once in a while. After approx. 45 min. all the liquid should be evaporated and the result is a thickly tomato puree. Strain the tomato puree (use a spoon to strain the tomato puree through a sieve) and season to taste. In a large skillet heat the Oil and roast the sausages for about 5-8 minutes on medium heat until light brown. (You can use knockwurst, large franks or cooked bratwurst for this recipe.) Be careful don?t let them get too dark. The inside should stay pink. Cut them in chunks, pour over the ketchup and sprinkle with curry powder. Serve with French fries.

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