Double Chorizo

Among the numerous and crowded stalls in the Borough Market is the outdoor grill connected to Brindisa, the local purveyor of Spanish foods. During lunch hours, especially on Thursday and Friday with City workers migrating south of the river for a tasty and hassle-free lunch and even moreso on a sunny day, the Borough Market is a madhouse. People are milling about eager for samples or debating which stall will best satisfy their hunger. The decision already seems outright near impossible with each stall offering something almost entirely unique to the rest of the market at extremely high quality. But if your mood is for a simple taste of Spain and easy to get to, then perhaps the grill at Brindisa standing slightly on the outer rim of the market with a queue significantly shorter (or moving quicker) than those more inside the building will be the best choice. It is the minimalist and meaty chorizo roll attracting a crowd.


The queue at the stall moves quickly with the assembly line of grill, pay, and serve operating at full steam. The roll is toasted drizzled with olive oil before piled on with a single or double serving of chorizo, argula / rocket, and roasted red peppers and handed to you in a napkin. The combination is beautiful with the spicy richness of hot chorizo, peppery hints in arugula, and the sweetness of the red pepper. In addition to serving as a vessel, the roll is a great sponge to soak up any of the extra oils from the chorizo and peppers. As a mobile choice, you can easily enjoy the chorizo roll while browsing the other stalls at the market.

Brindisa at Borough Market. The Floral Hall, Stoney Street, Borough Market, London SE1

Autostadt Currywurst

Among the museums and pavilions glorifying Volkswagen automobiles and other brands it owns such as Bugatti and Lamborghini is the coveted VW currywurst sitting in the TachoMeter within the walls of the Autostadt. A popular commodity of the German diet, the currywurst, best known for its presence in Berlin, is argued better outside the capital city in Wolfsburg, near Hannover. Often served on a roll of bread with a generous dousing of curry powder, the traditional sausage is set apart by the fact that it is made on-site with sausage machinery at the VW plant. Access to the VW wurst is only granted to company employees and visitors to the Autostadt.

At the Tachometer, currywurst is accompanied by a slathering of tangy tomato sauce, a small salad, and pommes frites. Curry powder is used to preference, though usually enough to cover a visible layer over the tomato sauce. The wurst is cooked on a flat grille slicked with vegetable oil until the skin is nicely roasted and caramelized. The size of the wurst is substantially larger and longer than wursts commonly found on Berlin street corners extending the length of the plate. The flavor of the wurst is not too strong, balancing out the curry powder and the sweet and tangy flavor of the ketchup or tomato sauce also supposedly made on-site.


While enjoying a traditional currywurst, diners can over look the KundenCenter or Customer Center and watch as buyers wait for their new Volkswagen delivered right to their feet from the glass storage towers across the way with an odometer reading of “0”. Indulgence of this German national food is only matched by famed German automotive engineering.