Best Frankfurters Recipes

HOMEMADE FRANKFURTERS

Steps:

• Combine all ingredients, mix well and stuff into sheep casings (pork casings will work too, but will end up a little fatter frank).
• Smoke for 2-3 hours at 115 deg or until a rich orange color is reached (you can freeze them at this point, until you want to boil them).
• Then cook in water heated to 160-170 until franks float.
• Cooking time depends on thickness of the hot dog.
• You can simply just grill them as well.
• Again, the yield depends on how long and thick your links are.

EASY FRANKFURTERS

Steps:

• Heat oil in a skillet over medium heat; cook and stir onion in hot oil until slightly pink, about 5 minutes. Add red chili powder and garam masala; stir to coat the onion. Stir the frankfurter slices into the onion mixture; cook and stir until hot, about 2 minutes. Pour the ketchup over the frankfurters; stir to coat.

GERMAN LENTIL SOUP WITH FRANKFURTERS

Steps:

• Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
• Add water, lentils, bay leaf, salt, and pepper.
• Bring to a boil.
• Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
• Add frankfurters and cook another 10 minutes.
• Remove from heat and stir in vinegar.
• Remove and discard bay leaf.

FRANKFURTERS

Steps:

• 1. Cut a gash in the side of each frankfurter. Spread prepared mustard inside; add a strip of cheese and push the frankfurter back in shape. Wrap a strip of bacon around it. Fasten with a toothpick. Grill until cheese melts and bacon is crisp.
• 2. Cut gashes in the frankfurters and spread the inside with garlic butter to which you have added chopped chives and parsley. Wrap with bacon strips and grill.
• 3. Mash blue cheese with a little grated onion and blend in chopped chives and parsley. Gash the frankfurters and stuff them with this mixture. Wrap with bacon strips and grill.
• 4. Cut frankfurters in 1-inch pieces. Alternate these on skewers with tiny whole tomatoes and strips of green pepper. Grill. Serve with a good hot Mexican chili.

FILLED FRANKFURTERS

Steps:

• Cook the macaroni in boiling salted water until tender.
• Drain and rinse in hot water.
• Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently.
• Add the macaroni and blend well.
• Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture.
• Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes.
• Serve hot.

SPICY FRANKFURTERS

Steps:

• Cut the wieners in half lengthwise and crosswise. Place in skillet. In separate bowl, combine 1 tablespoons flour with 2 tablespoons water. Add water, ketchup, vinegar, sugar, and the mustard. Mix together and pour over weiners. Simmer 30 minutes. Serve with mashed potatoes or as a simple side dish. Very appetizing!

FRANKFURTERS IN A LOAF

Steps:

• Heat oven to 400 degree.
• Grease loaf pan 9x5x3.
• Split franks lengthwise, not cutting completely through.
• Fill each with strip of cheese or about 1 Tsp.
• relish/catsup.
• Beat remaining ingredients with fork 30 seconds.
• Spread in pan.
• Arrange franks crosswise on dough, curling lightly to fit pan and pressing slightly into dough.
• Bake until bread is light brown, about 20 minutes.

HOMEMADE FRANKFURTERS

Steps:

• Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
• Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
• Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
• Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
• Preparing the Casing.
• Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
• After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.
• Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

CHEESE FRANKFURTERS

Steps:

• Preheat broiler.
• Cut a lengthwise slit in each hot dog.
• Cut a strip of cheese the length of the slit about 1/4" thick; fill the slit with cheese and wrap a slice of bacon around the hot dog, securing the ends with a toothpick.
• Broil slowly, turning often, until the bacon and hot dogs are cooked through and browned.

FRANKFURTERS IN HOMEMADE ROLLS

Steps:

• Mix flour, yeast, salt, sugar together, add water and olive oil and knead until forms a smooth ball.
• Roll out the pastry on floured surface, to a thickness of about 0.5cm, cut with knife into 10 rectangulars of the same length as your frankfurters. Using your fingers, swaddle franfurters in the pieces of dough, making sure all the edges stick together.
• Place all of them on the baking tray, lined with baking paper. Leave for about 30mins until they double their size.
• Bake in the oven for about 20-25mins in 200C.
• Serve hot with ketchup.

LITTLE BARBECUED FRANKFURTERS

Steps:

• Mix all ingredients in saucepan or crockpot. Simmer 45 minutes. Serve on platter with toothpicks.

CREAMY PASTA WITH FRANKFURTERS

Steps:

• Heat a pot of water on a medium to high heat - Once at the simmer add the salt and oil - bring to the boil and add the pasta - Stir frequently to prevent sticking
• While the pasta cooks prepare your ingredients for the sauce - everything goes in pretty quick so pre prepared is best.
• Heat the oil in a non stick pan over a medium heat.
• Add the Garlic and Onion and cook for 1 minute
• Add the Frankfurter and Chirizo and fry until the Chirizo starts to release an orange coloured oil
• Add the chilli, basil (if using) and the black pepper. Add half the cream and half the parmesan - reduce to thicken
• Once it has thickened repeat with the remaining cream and cheese and reduce again
• Drain the pasta once cooked and add the sauce mixture - stir until all the pasta is coated and serve with a pinch of pepper and parmesan over the top

BARBECUED FRANKFURTERS

Steps:

• In heavy saucepan, combine vinegar, sugar, catsup, water, onion, and dry mustard. Simmer for five minutes. Add frankfurters to sauce heat to boiling. Lower heat, cover, and simmer 5 minutes or until frankfurters are heated through. Serve in hot dog buns. Can also be served over cooked rice.

~ SCHOOL CAFETERIA FRANKFURTERS ~

Steps:

• Saute onions, until translucent and browning a little. Add all remaining ingredients, combine well and simmer for a few minutes.
• Fry or boil your hotdogs. I like mine fried.
• Pour sauce over dogs and simmer for 10 minutes. Moving hot dogs around to thoroughly coat with sauce.
• Place hot dogs in warmed buns and drizzle a little extra sauce over the hot dog...can add raw diced onion in prefer. That's how I like mine. The longer these soak in the sauce the better...make them ahead and heat back up, that's when they're best.

SAUERKRAUT AND FRANKFURTERS

Steps:

• Preheat oven to 350°. Grease a deep 2-quart baking dish. Drain and rinse sauerkraut, pressing out liquid set aside.In a medium saucepan over medium heat, sauté apples and onion in butter or margarine for 3 to 4 minutes or until apples are just tender. Add sauerkraut and caraway seeds stir to combine. Heat through. Spoon into baking dish. Place in oven.Meanwhile, in a medium saucepan, place frankfurters in water. Over medium-high heat, return to a boil and boil for 3 minutes or until plumped. Drain. Split franfurters lengthwise. Place on top of sauerkraut. Arrange cheese over top. Bake for 10 minutes or until cheese melts and sauerkraut mixture is bubbly on edges.