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    You are in: Home / Recipes / Frankfurter Wurstchen Im Schlafrock (Hot and Crusty Frankfurter Recipe
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    Frankfurter Wurstchen Im Schlafrock (Hot and Crusty Frankfurter

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    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    0 mins

    12 mins

    Amis's Note:

    Theae are great. They make a good BBQ dish, a light lunch or part of a great dinner. I love curry wurst so this is a dish that's made a lot. Zaar Worl Tour 05

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 slices white bread, large thin slices
    • german sweet mustard or german medium-hot mustard
    • curry ketchup (optional)
    • 6 frankfurters or 6 bratwursts
    • 3 gherkins, cut in slivers
    • 1 3/4 ounces butter, melted

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Cut the crusts from the bread and using a rolling pin, roll to make the bread a little pliable.
    3. 3
      Spread thinly with the mustard making sure it reaches the edges evenly, then drizzle over a little curry ketchup, if used.
    4. 4
      Place a Frankfurter at the top end and tuck in a couple or more the gherkin slices.
    5. 5
      Roll up quite firmly, place joint side down on a baking tray and secure with a wooden toothpick.
    6. 6
      Brush the top and sides with the melted butter.
    7. 7
      Bake for 12-15 minutes until golden brown and crisp. Remove and cool until warm.
    8. 8
      Take out the sticks before serving.
    9. 9
      Note: Burkhardt, Zeisner, Hela are some of the brands that make curry ketchup. Check out your local gourmet stores, look in the european isles of the local supermarkets, order offline, or make your own. Combine small amounts of ketchup and curry until you reach your desired taste.

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    Ratings & Reviews:

    • on January 06, 2007

      55

      You hit a home run with this recipe! I've been looking for recipes that would get my children interested in cooking. The familiar ingredients and the fun rolling of the bread got them all (ages 18/13/11) involved. They each chose their own condiments: two ketchup, one mustard, DH chose feuersenf that we bought in Germany, and I used mustard with Wallawalla onions. We used your instructions to mix up some curry ketchup for dipping. The franks and cheddarwurst that we used were fully cooked - uncooked brats would require much more time and would probably release a bit too much grease. We didn't need the toothpicks - ours stayed in place - and we used parchment paper for easy cleanup (I buy it in bulk at a restaurant supply). Everyone was happy, especially me - because they want to do this again and they tasted great! Thanks Amis!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2005

      55

      This is a great simple idea that could be exploited in many different ways. I didn't put anything in with the hotdogs, just rolled them up, but next time I'm going to play around a bit more. Could even be cut in pieces for appetizers. This is the kind of thing you never think of, but is so easy you can't believe you didn't think of it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2012

      45

      My mom used to do something like this for quick dinners. It was something that she could have us kids make. I'm not going to use the recipe as is, but am going to use chopped sauerkraut instead of pickles. I have raw brats, that I'm going to simmer in beer first. Thanks for posting the recipe, and reminding me of a simple dinner idea. Sometimes, we forget ideas like this, and get wrapped up making complex and time consuming dinners.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Frankfurter Wurstchen Im Schlafrock (Hot and Crusty Frankfurter

    Serving Size: 1 (110 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.9
     
    Calories from Fat 180
    67%
    Total Fat 20.0 g
    30%
    Saturated Fat 9.2 g
    46%
    Cholesterol 40.2 mg
    13%
    Sodium 975.1 mg
    40%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.5 g
    6%
    Protein 7.3 g
    14%

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