Did you know that currywurst isn’t a type of German sausage made with curry, but rather a perfectly grilled brat served with a heaping squeeze of curry ketchup and sprinkle of curry powder? This was one of my revelations under the full moon last night at Buck’s Beer Garden & Bonfire’s inaugural event, where we played sponge for all things German thanks to guidance from helpful countrymen (that’s you, Frank!) The right amount of sauce is also when you think it’s too much. You’ll use every bit of it until the last bite of linked meat in crusty roll is gone. The story dates back to 1949 Berlin when Herta Heuwer obtained ketchup (or possibly Worcestershire sauce) and curry powder from British soldiers in Germany. She mixed these ingredients with other spices and poured it over grilled pork sausage and currywurst was born! Street food in Germany was never the same again! We can’t wait for our next food history lesson, or pick up game of ping pong on March 19, our second and last event of the month. You won’t want for sauce, Wynwood brews to your heart’s content, nor ping pong balls! And don’t forget to try the Schwenkbraten, a delicious cut of pork (neck) bathed in paprika-oregano’d onions, served with a side of cabbage. It was a knockout, and cooked to perfection on the Schwenker grill. Click here for last night in pictures. Prost!