8 long, thin pork sausages (with herbs if you can find them)
1 cup diced yellow onion
curry ketchup (available at international markets or mix curry powder with ketchup)
Dijon mustard
Curry powder
4 wide sausage buns (large enough to contain 2 of the sausages)
Instructions
Grill sausages (a George Foreman Grill works great for this). Meanwhile, prepare the buns by cutting them open and spreading one side with curry ketchup and the other with Dijon mustard.
When the sausage is cooked through, put two in each bun and grill on a panini grill, Foreman grill, or in a skillet with heavy cans placed on top of the buns.
When bread is nicely toasted and flattened, remove from grill and generously sprinkle the sausages with curry powder and onion.
Maureen- When Trevor and I studied abroad in Salzburg, Austria, we were introduced to this local favorite street food. Although it's hard to get it exactly right without the Austrian ingredients, we've gotten pretty close with this recipe! This is a nostalgic favorite of every University of Portland Salzburger.
Originally Submitted
8/22/2011
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