Visit our profiles
Recipe for currywurst from Morliny
40 min
Easy
Our currywurst – such a sausage is definitely no punishment!”
Rise up like a phoenix! “, Sang Conchita Wurst on the Eurovision stage, and we are 99% sure that the inspiration to create this hit was the recipe for our currywurst – a dish that will get everyone on their feet! Ladies and gentlemen, here it is: a recipe for true gourmets dreaming about a land of milk and curry.
Currywurst in the flesh can already appear on your table today practically effortlessly. The secret to a perfect currywurst is the cutting technique, which does not need to be learned — it comes naturally: chop-chop and you will enjoy currywurst in a jiffy! The original recipe from aunt Brunhilde’s notebook is available in a free, albeit accurate translation. Remember about the spices and you won’t screw up the recipe!
Ingredients
- A pack of Podwawelska sausage from Morliny (about 0.5 kg / 1.1 lb)
- 2 tablespoons of tomato paste
- 1 tablespoon of powdered curry
- 1 teaspoon of honey
- Salt and pepper to taste
- About half a litre of water
Preparation
Step 1
Cut the sausage into 10–15 cm (4–6 in) pieces with a knife, then transfer them to a baking dish.
Step 2
Use a separate dish to mix water, curry seasoning, honey, salt, pepper, and tomato paste. Pour it all over the sausage and put in the oven preheated to 180 °C (356 °F). Bake the sausage for 10–15 minutes, then rotate it, and bake for another 10–15 minutes. You can also stew it all in a large saucepan.
