Frankfurter Wurstchen Im Schlafrock (Hot and Crusty Frankfurter

From: acerast

On Jan 6, 2007

You hit a home run with this recipe! I've been looking for recipes that would get my children interested in cooking. The familiar ingredients and the fun rolling of the bread got them all (ages 18/13/11) involved. They each chose their own condiments: two ketchup, one mustard, DH chose feuersenf that we bought in Germany, and I used mustard with Wallawalla onions. We used your instructions to mix up some curry ketchup for dipping. The franks and cheddarwurst that we used were fully cooked - uncooked brats would require much more time and would probably release a bit too much grease. We didn't need the toothpicks - ours stayed in place - and we used parchment paper for easy cleanup (I buy it in bulk at a restaurant supply). Everyone was happy, especially me - because they want to do this again and they tasted great! Thanks Amis!

From: Kasha

On Dec 11, 2005

This is a great simple idea that could be exploited in many different ways. I didn't put anything in with the hotdogs, just rolled them up, but next time I'm going to play around a bit more. Could even be cut in pieces for appetizers. This is the kind of thing you never think of, but is so easy you can't believe you didn't think of it.

From: sugarpea

On Oct 25, 2005

Fancy hot dogs that were a total hit at dinner. Loved that homemade curry ketchup. It should be a great condiment for any number of things. Made our franks with whole wheat bread and butter spray. Nobody complained.

From: NcMysteryShopper

On Oct 16, 2005

So easy and really good! I used sweet hot mustard and whole wheat bread instead of white bread. Really tasty and easy. I thought the butter would make it shiny, but it didn't. Still wonderful! Like MaireAlice, we will be making these again and again!