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Germanic

Frankfurter Würstchen

The smoked pork sausages of Frankfurt, gently drawn in hot water so the delicate casings stay whole, served the Hessian way with a vinegary potato salad, a crusty roll and plenty of mustard.

Lunch & dinnerUnder 400 kcal8g+ fibre
45 min15 prep · 30 cookEasy395 kcalper serving
Frankfurter Würstchen

Method

  1. Put 200 g of waxy potatoes, unpeeled, into a small pan, cover with cold salted water and bring to the boil. Simmer 20 minutes, until a knife slides in with no resistance, then drain.
  2. Peel the potatoes while still hot, holding them in a cloth, and slice them 4 mm thick straight into a bowl. Scatter over 1 small shallot, very finely diced.
  3. Heat 60 ml of beef stock in the empty pan and whisk in 1 tbsp of white wine vinegar and 1 tsp of the mustard, then season with salt and plenty of black pepper. Pour the hot dressing over the warm potato slices and leave to stand 15 minutes so they drink it up.

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Per serving

395kcal
9gprotein
59gcarbs
14gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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