Frankfurter Recipe

Bring a medium saucepan of water to a gentle simmer (do not boil vigorously). Add the frankfurter sausages in a single layer. Heat gently for 5–7 minutes until heated through. If using frozen sausages, add 2–3 extra minutes. Avoid boiling to prevent the skins from bursting.

Alternatively, grill or pan-sear: Preheat a grill or nonstick skillet to medium. If grilling, place sausages on the grate and cook 4–6 minutes, turning occasionally, until they have light grill marks and are heated through. If pan-searing, add 1 teaspoon oil and cook 3–5 minutes, turning to brown evenly.

While sausages heat, split the rolls lengthwise but not all the way through. If toasting, spread butter lightly on the cut sides. Heat a skillet over medium and toast the rolls butter-side down 1–2 minutes until golden and slightly crisp, or place under a broiler 1 minute — watch closely to avoid burning.

Place one heated frankfurter into each toasted roll.

Squeeze or spread about 2 teaspoons of yellow mustard onto each sausage. For a sharper flavor, mix 1 teaspoon Dijon with 1 tablespoon yellow mustard and spread instead, or offer both mustards on the side so diners can choose.

Add optional sliced pickled gherkin(s) or a spoonful of relish on top of the mustard, if using.

If using chopped onion, sprinkle about 1 tablespoon of finely chopped onion over each prepared frankfurter for a classic fresh bite.

Sprinkle a pinch (about 1/8–1/4 tsp) of sweet paprika over each sausage for color and a faint smoky-sweet note. Garnish with a little chopped parsley if desired.

Serve immediately while the sausages are hot, with extra mustard and relish on the side for guests to add to taste.