Zur Bratpfanne

Currywurst stand on Schloßstraße since 1949, now in its second generation: sausage, ketchup and curry from a family recipe, with or without skin.

On 16 November 1949 Günter Mosgraber stood in front of the Titania-Palast in Steglitz with a sausage kettle strapped to his belly and sold sausages. Two years later he was allowed to set up a stand, a folding table with a canopy on the corner of Schloßstraße and Kieler Straße, which he took down again every evening for fifteen years. Zur Bratpfanne still stands on exactly this spot, since 2011 in a new building that glows in changing colours at night. His son Matthias Mosgraber has run the business since 1990.

The recipes date back to the beginning. Annemarie, who later married Günter Mosgraber, kept house for an American family after the war and learned about ketchup, hamburger relish and curry there. The recipes for the sausage, ketchup and curry mix are unchanged to this day and a family secret. The ketchup is made fresh every day, with plenty of tomato paste and less sweet than usual.

The currywurst comes with or without skin. The skinless version was born of necessity after the war, when natural casings were scarce, and stayed because people liked it. On the side there are twice-fried chips, Bouletten, grilled Rostbratwurst in a roll and burgers with house-made relish.