The Bosna was born in Salzburg in 1949, when a Bulgarian cook named Zanko Todoroff started serving grilled sausages in bread with onions and a spice mix he never revealed. The following year he opened a tiny shop in a passage off the Getreidegasse, the street where Mozart was born, and the line has rarely gone away since. The name nods to Bosnia, and the dish has spread to sausage stands across western Austria, where a Würstelstand counter is as much a social institution as a place to eat.

It is the most Austrian kind of street food, which is to say a sausage dressed with great care. Two thin bratwursts sit side by side in a toasted roll with raw onion and parsley, mustard, and a warm dusting of curry powder and paprika. It is fast, grill friendly and perfectly suited to a campsite outside Spielberg.

The onion and parsley mix

Ingredients

• 1 small yellow onion
• 1/3 cup flat leaf parsley
• 1 pinch salt

Method

1. Stir the onion, parsley and salt together in the small bowl.

The spice mix

Ingredients

• 2 teaspoons mild curry powder
• 1 teaspoon sweet paprika
• 1/4 teaspoon hot paprika or cayenne
• 1/2 teaspoon fine salt

Method

1. Stir the curry powder, paprikas and salt together in the second small bowl.

The sausages and rolls

Ingredients

• 8 thin bratwurst sausages
• 1 tablespoon (15 ml) sunflower oil
• 4 long white rolls
• 3 tablespoons medium hot mustard
• 2 tablespoons ketchup

Method

1. Heat the grill or skillet over medium heat. Brush the sausages lightly with oil and cook for 10 to 12 minutes, turning every 2 minutes with the tongs.
2. Split the rolls lengthwise without cutting all the way through. Open them and toast the cut sides on the grill or in the pan for 1 minute.
3. Spread mustard and a little ketchup if using inside each roll. Spoon in some of the onion and parsley mix. Lay two sausages side by side in each roll, sprinkle generously with the spice mix and add the rest of the onion.
4. Close the rolls and press each one for a moment in the hot pan or under a spatula on the grill, about 30 seconds per side, to warm it through.

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