The slices of sausage a.k.a. wurst also bear a smaller share of the culpability. What are they to do if some cook - after West Berlin chef Herta Heuwer invented the dish in 1949 - wants to inundate them in a 'curry sose,' a kind of red-brown ooze that usually tastes of tomato, onions and uncooked industrial garam masala? The sauce here was better than at other places. The masala had been cooked in, and the sausages were of good quality. Read The Rest at :
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