AI-generated image
Frankfurter Würstchen
Frankfurter sausages with potato salad
Frankfurter Würstchen with Frankfurt-style warm potato salad
Real Frankfurter Würstchen are slim, delicately smoked pure-pork sausages from the Frankfurt region, sold in pairs and eaten at Christmas markets, family suppers and Christmas Eve, when many Hessian families have them with potato salad. They come ready-cooked, so the only skill is warming them gently until they are hot without bursting. Here they go with a warm Hessian potato salad dressed with stock, vinegar, onion and chives, plus mustard and rye bread. Vegetarians can warm vegetarian sausages the same way and keep the salad. Chef's tip: dress the potatoes while they are still warm; they drink up the dressing and turn silky instead of sitting in it.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the potato salad
- 2 lb waxy potatoesscrubbed
- 1 tsp salt
- 1 onionfinely chopped
- ¾ cup hot vegetable stock
- 4 tbsp cider vinegar
- 1 tsp medium mustard
- 1 pinch sugar
- 4 tbsp sunflower oil
- ½ small cucumberthinly sliced
- 3 tbsp chopped chives
- ½ tsp black pepper
For the sausages
- 4 tbsp medium-hot mustard
- 4 slices rye bread or rolls (optional)optional
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Boil the 2 lb waxy potatoes in their skins with the 1 tsp salt for 20 minutes, until a knife slides in. Drain, and peel them while still hot, holding them on a fork. Slice 5 mm thick into a bowl.
25 minStep 2: Simmer the 1 onion in the ¾ cup hot vegetable stock for 2 minutes, then stir in the 4 tbsp cider vinegar, 1 tsp medium mustard and 1 pinch sugar. Pour over the warm potatoes, fold gently and leave for 15 minutes; the potatoes should look glossy and the liquid mostly absorbed.
17 minStep 3: Fold in the 4 tbsp sunflower oil, ½ small cucumber, 3 tbsp chopped chives and ½ tsp black pepper and taste for salt and vinegar. Common mistake: adding the oil first, which coats the potatoes and stops them absorbing the dressing.
3 minStep 4: Heat a pan of water until small bubbles appear, then turn off the heat. Put in the 8 Frankfurter sausages (smoked pork), cover and leave for 6–8 minutes until hot right through (160°F in the middle). Don't let them boil, or they split.
8 minStep 5: Serve two sausages per person with a mound of potato salad, a spoon of 4 tbsp medium-hot mustard and 4 slices rye bread or rolls if you like.
1 min
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 20 g
- Carbs
- 46 g
- Fat
- 36 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does frankfurter Würstchen take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian