The bosna is
Austria’s answer to the hot dog. Very popular as a late-night snack,
post-boozing, it consists of a couple of cooked bosnawurst (a pork and veal
sausage flavored with citrus and marjoram), plus griddled onions and a
curry-enhanced ketchup-based sauce.
Once the
sausages are cooked, split a roll and place it directly where the sausages once
sizzled; this means none of the fat that oozed from the wurst is wasted, and
instead goes straight in your sandwich. Fat should be savored. Fat is flavor.
Makes 1
INGREDIENTS
1 tbsp ketchup
1 tsp mayonnaise
1 tsp German-style or English mustard
1 scant tsp
curry powder
Vegetable oil, for frying
2 bosnawurst or
other wurst-style sausages
1 small onion, sliced
1 large hot dog bun or similar-shaped
bread roll capable of housing 2 wurst
Mix the ketchup, mayonnaise, mustard, and curry
powder together and set aside.
Grease a ridged griddle pan with vegetable oil
and cook the sausages in the pan until cooked through and lightly charred on
the outside. Toss the onion slices in a little vegetable oil and cook them
alongside the sausages in the same pan.
Once the sausages and onions are cooked, remove
them to a plate and keep hot. Split the roll and briefly toast it in the same
pan, making sure to pick up all the lovely flavor that the sausages (and onion)
have been so considerate to leave behind.
Stuff the sausages into the roll, topping with
the onions and then the sauce. Scarf.
