The origin and evolution of a culinary delight

It's time for a good dose of currywurst knowledge! Before we get to the differences between currywurst with and without casing, let's first clarify the similarities - as a kind of knowledge base.

A cooked sausage is usually used to prepare a currywurst. In contrast to conventional currywurst, the original Berlin currywurst has precise specifications in terms of ingredients and dimensions. Both the currywurst with and without casing are served with a sauce made from ketchup and curry powder after they have been grilled. The preparation of these sauces is often a very well-kept secret, as it is often the in-house sauces that allow visitors to differentiate between currywurst snack bars. In our Currywurst Cooking Masterclass, we have described our recipe for a tasty and uncomplicated way to prepare a currywurst including your own sauce.

The origin of currywurst is now undisputed: Herta Heuwer invented the iconic dish in Berlin in 1949. Due to a shortage of materials in the post-war period, the version without casing was invented out of necessity - a creative solution that became popular in terms of taste. Today, both versions are available at almost every snack bar in Berlin, and the currywurst has become an integral part of Berlin's cultural scene.

Difference in preparation

To make currywurst with casing, the sausage meat is stuffed into natural casings, which gives it a firm shape and a crispy casing. The sausage is then smoked before being freshly grilled in the snack bar.

When making currywurst without casing, the sausage meat is usually filled directly into almost boiling water so that the outer skin is sealed. The sausages are then cooled and cut into the correct portion size.

Both methods result in different textures.

Difference in taste

Of course, the taste of a currywurst stands and falls with the sauce - no question about it. But the currywurst itself also brings its own flavors. The casing makes the sausage really crispy and gives it an intense roasted aroma. The texture is crispy on the outside and juicy on the inside. The caseless version is milder and softer. It has a more even texture and a slightly softer taste. Perfect for those who prefer it tender.

Where can you get the best currywurst with or without casing?

In your search for the tastiest currywurst, you will hear a few top addresses time and time again. One of them is Konnopke's Imbiß. It has been serving snack specialties since 1930 and has been serving the currywurst without casing since 1960, which now has a legendary status among many in Berlin. The currywurst at Reina Lehmann's Curry Baude has also earned itself a firm place in Berlin's snack Olympus. For its fans the snack bar is very popular for its currywurst with as well as without casing. In addition, many other snack bars throughout Berlin offer excellent currywurst - you are sure to discover your favorite in our currywurst finder. Enjoy your currywurst!