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Recipe for currywurst from Morliny

40 min

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!


  • 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 


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.