Frankfurter Würstchen
Thin pork sausages warmed in hot water for 10 minutes and served in pairs with mustard and bread, ready in 15 minutes.
Photograph credit: Frankfurter Würstchen, Weck, Heiße Scholade, outside on Großer Feldberg by Gerda Arendt · CC0 · Wikimedia Commons
Making Frankfurter Würstchen Ahead
Best fresh.
How to Make Frankfurter Würstchen
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Bring the water to the boil in a wide pan, then take it off the heat for 2 minutes.
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Add the sausages, cover and leave for 10 minutes.
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Lift out and serve in pairs with the rolls, mustard, horseradish and potato salad.
Worth Knowing
- Never boil the sausages.
- Cover the pan to hold the heat.
- Serve at once.
Behind the Recipe
It is the quickest supper in the German kitchen, and one of the oldest: a pair of thin pork sausages in a pot of hot water. Frankfurter Würstchen are lightly smoked, pale pink and cooked before they are sold, and the only job at home is to warm them through.
The water must be hot, not boiling, as a rolling boil splits the thin skins and washes out the fat. Bring the water to the boil, turn off the heat and let it settle for 2 minutes. Lower the sausages in and cover the pan, then leave them for 8 to 10 minutes. They plump up and the skin turns taut and glossy.
Serve a pair on each plate, with a pot of mustard, a bread roll and a spoonful of potato salad. In Frankfurt they are eaten with a dab of horseradish and a glass of the local apple wine. They are also good split and grilled for a minute to add a little colour. Eat at once.
What to Put Next to It
Mustard · Horseradish · Potato salad · Apple wine
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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