Frankfurter Würstchen with Mustard and Potato Salad
Recipes with Frankfurter Würstchen
The Frankfurt standard: two poached Würstchen, a sharp mustard, and a vinegar-dressed potato salad. No grill, no embellishment. This is the meal sold at the Kleinmarkthalle and the Sachsenhausen apple wine taverns every day of the week.
Prep Time
20 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 4 Frankfurter Würstchen
- 600g waxy potatoes
- 3 tbsp white wine vinegar
- 2 tbsp sunflower oil
- 1 small onion, finely diced
- 100ml hot beef or vegetable stock
- Salt, white pepper
- 2 tbsp medium-hot German mustard (Mittelscharf)
- 2 crusty bread rolls
Steps
Boil the potatoes in salted water until just tender. Drain, peel while still hot, and slice into 4mm rounds.
Whisk vinegar, oil, and hot stock together. Pour over the warm potato slices along with the diced onion. Season with salt and white pepper. The salad needs to sit at least 15 minutes — the potatoes absorb the dressing as they cool.
Heat water in a pot until just below simmering — around 75°C. Do not boil. Slide the Würstchen in and poach for 8 minutes. The casing should tighten slightly and the skin turn translucent.
Serve immediately: two sausages per plate alongside the potato salad. Mustard on the side. Bread to tear by hand.
Tips
The potato salad is better warm than cold. Use a stock-heavy dressing — Frankfurt-style Kartoffelsalat uses broth, not mayonnaise. The sausages must be poached, never boiled hard or grilled.