Hot and Crusty Frankfurter Rolls
(Frankfurter Wurstchen im Schlafrock)

These light and crusty rolls appeal to all ages, from children and teenagers to adults of all decades ! And they're a perfect dish for your summer barbecue. Simply roll crustless slices of white bread spread with German mustard and curry ketchup around the Frankfurters, then butter and bake for a few minutes until crisp. To add a tangy bite, add thin slivers of pickled gherkins before rolling up. So easy to put together, even your children could make them. Ideally, choose bread slices that are slightly narrower than the Franks so they pick out attractively each side. Make sure to use genuine German Frankfurters such as those from Meica and German mustard, curry ketchup (such as from Hela, Burkhardt or Zeisner) and pickles.

6 large thin slices of white bread
German sweet or medium-hot mustard to spread
a little curry ketchup (optional) such as Burkhardt, Zeisner, Hela
6 Frankfurters such as Meica
3 German pickled gherkins cut in slivers such as Hengstenberg, Kuehne, Gundelsheim
1 3/4 oz butter, melted

Preheat oven to 350 degrees F.

Cut the crusts from the bread and using a rolling pin, roll to make the bread a little pliable

Spread thinly with the mustard making sure it reaches the edges evenly, then drizzle over a little curry ketchup, if used. Place a Frankfurter at the top end and tuck in a couple or more the gherkin slices.

Roll up quite firmly, place joint side down on a baking tray and secure with a wooden toothpick. Brush the top and sides with the melted butter. Make 5 more rolls in the same way.

Bake for 12-15 minutes until golden brown and crisp. Remove and cool until warm.

Take out the sticks before serving.

Makes 6
From: Modern German Food by Roz Denny
Source: the German Agricultural Marketing Board