Frankfurter in Brioche with German Mustard

Frankfurter in Brioche with German Mustard

Recipes with Frankfurter Würstchen

A Frankfurter Würstchen in a brioche bun with German mustard. The key is temperature: hot water at 70 to 75°C, never boiling. The casing stays intact and snaps when you bite through it.

Prep Time

5 min

Cook Time

10 min

Servings

2

Difficulty

Easy

Ingredients

  • 2 Frankfurter Würstchen
  • 2 brioche buns
  • 2-4 tablespoons German mustard
  • Optional: crispy fried onions

Steps

1

Heat water in a pot to 70–75°C — hot but not simmering or boiling. Submerge the Frankfurter Würstchen and leave for 8 minutes. No bubbles. The casing must not burst.

2

While the sausages heat, lightly toast the brioche buns. This adds texture.

3

Spread German mustard generously inside each brioche bun.

4

Place a hot Frankfurter in each bun. Top with crispy fried onions if desired. Serve immediately.

Tips

Never boil and never grill a Frankfurter Würstchen — both destroy the delicate casing. The PGI-protected Frankfurt method is poaching in water below simmering. Use a thermometer if uncertain.