Chili: Fried – and Steamed sausage (from pork)

A fiery matter lightly golden brown and smoked with a selection of the best grown chilies, a treat for everybody who like it hot.

Chili–Sauce recreated by our senior chef following the recipe of Herta Heuwer. Herta revived Maximilian Fleischwaren GmbH by ordering to create the perfect Bratwurst (Currywurst) for her.

The chili sauce back in the days called "Chill-Up" was the perfect dip for the Maximilian with casing.

Why was the dip called "Chill-Up"?
It’s easy. At the time Berlin was divided by the allied forces. The south of Berlin was occupied by the American forces and they're territory stretched until the centre up to Charlottenburg where Herta lived. Or to be precise, Herta had her snack stand at the Stuttgarter – Platz.

Through the inspiration of the Americans that around 1945 brought their ketchup from America. Seeing how the GIs would drown they're T-bones in the red dip, Hertha thought why not doing it the German way. And this is how the cult of the Berliner Currywurst was born. A Berliner Dampfwurst (steamed sausage) and tomato sauce which was called Chill-Up 60 years ago, and today Maximilians – Chili-Sauce!!!