Curry Wurst Langos Recipe

Activate yeast

In a small bowl combine warm water (about 105-115°F / 40-46°C), sugar, and instant yeast. Stir and let sit 5–8 minutes until foamy.

Make dough

In a large mixing bowl whisk together flour and salt. Add the foamy yeast mixture, warm milk, sour cream, and 2 tablespoons vegetable oil. Mix until a soft, slightly sticky dough forms. If dough is very dry add up to 1–2 tablespoons water.

Knead & rise

Turn dough onto a lightly floured surface and knead 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 45–60 minutes.

Portion dough

Punch down the dough and divide into 6 equal pieces (about 120–140 g each). Cover and let rest 10 minutes. Flatten each piece with your hands to a disk about 5–6 inches (12–15 cm) across, making the center slightly thinner than the edges.

Fry langos

Heat 3–4 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry each dough disk 1.5–2 minutes per side until golden brown and puffed. Use tongs to flip. Drain on a paper towel-lined rack. Keep warm in a low oven (200°F / 95°C) while finishing remaining pieces.

Cook bratwurst

Heat 1 tablespoon olive oil in a skillet over medium heat. Sear bratwurst for 3–4 minutes per side until browned. Reduce heat to medium-low, add 1/4 cup water, cover, and simmer 6–8 minutes until cooked through (internal temperature 160°F/71°C for pork). Remove and let rest 3 minutes, then slice each sausage into 1/4-inch rounds.

Prepare onions and herbs

Peel and finely dice the yellow onion. Reserve 1/2 cup for garnish. Chop fresh parsley (and chives if using). Set aside.

Sauté base

In a saucepan heat 1 tablespoon vegetable oil over medium heat. Add the finely chopped 1/2 medium onion and sauté until translucent, 3–4 minutes.

Build sauce

Stir in 2 tablespoons curry powder and 1 teaspoon smoked paprika and cook 30 seconds to bloom the spices. Add tomato passata, ketchup, honey, apple cider vinegar, 1/4 cup water, salt, and black pepper. Stir to combine.

Simmer & adjust

Bring sauce to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning — add a pinch more salt, 1/2 teaspoon sugar, or a splash more vinegar if needed. If too thick, thin with up to 2 tablespoons water. Keep warm until assembly.

Place a warm langos on a plate. Arrange 4–6 slices of cooked bratwurst across the center of each langos.

Spoon 3–4 tablespoons of the warm curry sauce over the bratwurst; for a traditional presentation, drizzle in quick strokes so sauce covers sausage and some of the bread. Dust lightly with 1/4 teaspoon curry powder per serving.

Scatter a tablespoon of the raw diced onion over each langos, sprinkle chopped parsley and optional chives, and finish with a light pinch (about 1/8 tsp) of salt over the onion if desired.

Serve immediately while langos are crisp and the sauce is warm. Provide extra curry sauce on the side for dipping.