Bosna with onion, parsley and curry
Freshly fried bratwursts fill a toasted roll, with onion, parsley, mustard and curry powder for seasoning. Eat it straight away with your hands, while the bread is still warm.
Ingredients
- 8 thinraw pork bratwursts, 50 g each (400 g in all)
- 4 longwhite bread rolls
- 80 gonion, peeled
- 10 gfinely chopped parsley
- 40 gmedium-hot mustard
- 2 tspmild curry powder
- 15 mlneutral oil
Method
You need a large frying pan, a second dry pan, tongs and a kitchen thermometer. Finely chop the onion and mix it with the parsley. Split the rolls lengthways without cutting all the way through. Set out the mustard and curry powder for assembly.
Heat the oil in the large pan over a medium heat. Lay the sausages beside one another and fry for 12 to 15 minutes, turning regularly with tongs to colour every side. Cook in batches if needed.
Insert the thermometer into the thickest part of a sausage, going in from the side. The centre must reach at least 70 °C and stay there for 2 minutes. If the outside is already dark, lower the heat and continue cooking. Larger sausages need longer.
Briefly toast the opened rolls, cut sides down, in the second dry pan. Spread mustard inside and place 2 fully cooked sausages in each.
Divide the onion and parsley between the rolls and dust lightly with curry powder. Close the bread slightly and serve straight away.
