When I go to Germany, the first two things I look for are currywurst and beer. No one makes either like the Germans.
My favorite beer while stationed in Pirmasens in the late 1970s and early 1980s was Parkbrau’s Pirminator. A local fest beer, this stuff was and I believe still is, strong. I mean strong. For soldiers new to the country, the goal was to be able to drink five of the .5 liter bottles, the “grosse flasche.”
The first time I drank it, I barely made it through one bottle. By the time I left, my record was seven or eight. I think, I may have blacked out. But, I have never had a German beer (in Germany, the imported German beer in the US just ain’t the same) I didn’t like.
German curry ketchup
Indian sweet curry powder
good quality bratwurst
Grill the brat on a grill or you can heat them in a cast iron pan, get them nice and hot.
To be fancy, place the brat on a plate and cut slices about a half inch wide, but don’t cut all the way through. In other words, the sliced brat should stay in one piece.
Generously coat the brat with German curry ketchup. You can find this in the states, especially if you know someone in the military who can get it for you at the Commissary. DO NOT USE REGULAR AMERICAN KETCHUP!
Sprinkle a generous amount of curry all over the brat. Pop open the best beer you can find. Enjoy.