Street food
Párek v rohlíku – sausage in a rohlík roll
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A hot sausage is tucked with mustard or ketchup into a lengthwise hollowed rohlík. This Czech crescent-shaped roll is plain white bread rather than a sweet croissant. This version divides the sauce allowance between mustard and ketchup.
Timing
- Preparation: about 10 minutes, including about 5 minutes during heating
- Heating: about 10 minutes
- Total time: about 15 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 405 kcal
- Protein
- ≈ 16.7 g
- Carbohydrates
- ≈ 34.9 g
- Fat
- ≈ 21.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Rohlík uses 240 g wheat rolls and sausages 320 g frankfurters as comparisons. Includes 40 g mustard and 40 g ketchup; a single-sauce version differs accordingly.
Quantity assumptions and ingredient mapping
- 4 elongated rohlík rolls, about 240 g total · ≈ 240.0 g · Assumed quantity / reference product
- 4 already cooked Vienna sausages, about 320 g total · ≈ 320.0 g · Assumed quantity / reference product
- 40 g medium-hot mustard · ≈ 40.0 g · Assumed quantity / reference product
- 40 g tomato ketchup · ≈ 40.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 elongated rohlík rolls, about 240 g total
- 4 already cooked Vienna sausages, about 320 g total
- 40 g medium-hot mustard
- 40 g tomato ketchup
Instructions
- Heat water in a pan, then hold below a boil. Add already cooked sausages and heat for about 8–10 minutes until thoroughly hot without boiling vigorously.
- Cut a small tip from each roll. Carefully press a lengthwise cavity with a clean narrow blunt wooden-spoon handle without piercing the far end. Do not push a sharp knife blindly into bread.
- Spread 10 g mustard and 10 g ketchup into each cavity. Drain hot sausages well and slide inside. Serve immediately.
Tips
- Mustard alone or ketchup alone is also common; redistribute the sauce quantity accordingly. Nutrition figures refer to both sauces combined.
- A narrow white roll is an identified substitute if rohlík is unavailable. Do not use croissant or puff pastry.
