Germany and curry make for an unlikely pair. This is a country most famous for colossal cuts of pork served with salted potatoes in every variety — boiled, pan-fried or shaped into cricket-ball-sized dumplings. Black pepper, to many here, is considered a spicy flavour. And yet, currywurst — sliced sausage topped with a tomato sauce flavoured by spices including yellow curry powder, paprika and potentially a few secret ingredients too — has been a German favourite for over half a century. It can be eaten at almost any time of day, and at any level of intoxication. You’ll find versions sold for €4 (£3.40) from shabby stands and haute interpretations costing €25 (£21) and paired with Champagne. It’s the fuel served in factory canteens and there are pop songs dedicated to it, politicians have even posed with it and there are festivals celebrating the best of the wurst. So how did it come to be?