Frankfurter roll with new potato and bierwurst salad

Name: Frankfurter roll with new potato and bierwurst salad
Yield: Serves 4
Cuisine: German recipes
Ingredients: 4 jumbo frankfurters; 4 bread rolls; 40g butter, softened; Handful of rocket leaves; German mustard; Ketchup (optional); For the salad; 500g waxy new potatoes, halved; 150g bierwurst sausage, sliced thickly; 3 spring onions, sliced diagonally; 1 dessert apple, cut into chunks; 2 gherkins, sliced; 4 radishes, sliced; Chopped fresh chives, to garnish; For the dressing; 1 tbsp quark; 3 tbsp mayonnaise; 1 tbsp German mustard; 2 tbsp olive oil; 1 tsp sugar

Published: 30 Jun 06
Updated: 18 Mar 24

Test kitchen approved

With frankfurters and bierwurst sausage, this hot dog-style roll is a thoroughly German recipe.

These frankfurter rolls make a fun addition to a Eurovision party spread.

Serves 4
Ready in 30 minutes

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Ingredients

4 jumbo frankfurters
4 bread rolls
40g butter, softened
Handful of rocket leaves
German mustard
Ketchup (optional)

For the salad

500g waxy new potatoes, halved
150g bierwurst sausage, sliced thickly
3 spring onions, sliced diagonally
1 dessert apple, cut into chunks
2 gherkins, sliced
4 radishes, sliced
Chopped fresh chives, to garnish

For the dressing

1 tbsp quark
3 tbsp mayonnaise
1 tbsp German mustard
2 tbsp olive oil
1 tsp sugar

Method

Cook the potatoes in boiling, salted water until tender – about 15 minutes.
Meanwhile, heat the frankfurters in simmering water until piping hot. Mix the dressing while they cook. Drain the frankfurters and set aside.
Drain the potatoes and cool in cold water. Drain well and put in a bowl. Add the sausage, spring onions, apple, gherkins and radishes, and toss with the dressing. Garnish with the chives.
Split and butter the rolls. Add the rocket and a frankfurter to each, plus a squeeze of mustard and, if you like, ketchup. Serve with the potato salad.

Recipe from July 2006 Issue

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