Bosna with pickled onions

Ingredients for 2 servings:

• 2 m.-sized sausages
• 2 rolls, long, relatively soft, hot dog buns also work
• 1 m.-large onion(s), red
• 150 ml water
• 150 ml white wine vinegar or other vinegar
• 2 tsp sugar, honey or maple syrup
• 2 tsp cayenne pepper or chili flakes, vary depending on the desired spiciness or omit
• 1 tsp caraway seeds
• 1 tsp salt
• 4 tbsp mustard, medium hot or hotter
• 4 tbsp ketchup
• 1 tbsp, heaped curry powder
• 1 tbsp Worcestershire sauce
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Lightly press in the caraway seeds. Heat the water, vinegar, sugar, salt, caraway seeds, and cayenne pepper/chili flakes in a saucepan and simmer gently for about 5 minutes. Meanwhile, finely dice the onion. Allow the vinegar and water to cool slightly, then transfer it to a clean, airtight screw-top jar with the onion and let it steep for at least 30 minutes, shaking occasionally. Mix the mustard, ketchup, curry powder, and Worcestershire sauce well. Roughly chop the parsley. Warm the rolls in the oven. Fry the sausages in a pan or on the grill. Serve the sausages in the roll with the sauce, onions, and parsley.