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Parówki
Breakfast frankfurters
Parówki: Polish breakfast frankfurters with mustard, ketchup and bread
In Warsaw, Kraków and pretty much every Polish home, parówki are the quick weekday breakfast children grow up on: thin, mild pork frankfurters, warmed in hot water and eaten with a squeeze of mustard or ketchup, a slice of rye or a roll, and a few slices of tomato or cucumber. The common mistake is boiling them hard, which splits the skins and leaches out the flavour; they're already cooked, so they only need gentle hot water until piping hot in the middle. Choose parówki with a high meat content. Chef's tip: poke one with a knife to check: it should be hot right through, at least 71 °C, but never bubbling in the pan.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 litre water
- 2 tbsp mild mustard
- 2 tbsp ketchup
- 4 slices rye bread or bread rolls
- 1 tomatosliced
- 1 tbsp chives (optional)snipped
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Method
0/3 doneStep 1: Bring 1 litre water to the boil in a saucepan, then take it off the heat.
Step 2: Slide in 6 thin pork frankfurters (parówki), cover and leave for 6–7 minutes, until hot right through (160°F in the centre); don't let the water boil, or they'll split.
7 minStep 3: Lift them out, and serve with 2 tbsp mild mustard, 2 tbsp ketchup, 4 slices rye bread or bread rolls and 1 tomato, scattered with 1 tbsp chives.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 16 g
- Carbs
- 38 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does parówki take?
- About 10 minutes in total: 3 minutes to prepare and 7 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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