The museum community added a member this Saturday when the Currywurst Museum opened its doors in Berlin, Germany. It's a shrine to the 60-year-old sausage, which is deep-fried, sliced and then liberally coated with ketchup and mustard powder. Eaters have a choice of whether to keep the casing made from intestines on the sliced sausages. If you're asking why build a museum, the new director explains it with simple German efficiency: "The exhibition is a tribute to the currywurst phenomenon,"
