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Top Dog Frankfurter Recipe


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     Top Dog Frankfurter

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1/4 cup dry mustard powder
2 tablespoons packed light brown sugar
1 tablespoon dry white wine
1 tablespoon apple cider vinegar
1 1/4 teaspoon kosher salt
1/4 teaspoon turmeric
Four 4-inch pieces soft, seeded French bread (about 1 pound), split
1 tablespoon unsalted butter
4 all beef kosher-style frankfurters or knockwurst (about 12 ounces)
rinsed, drained and squeezed dry

In a small bowl whisk the mustard powder, sugar, wine, vinegar, salt and turmeric until smooth and thick. Adjust the consistency with up to 1 teaspoon warm water. It should be thick, but not pasty since it will tighten up a bit as it sits. Chill for at least one hour or up to 3 days to allow the flavors to meld. It should be very sharp and a bit sweet. Preheat the oven to 300 degrees F. Put the bread in the oven to warm while cooking the franks. Heat a large griddle or nonstick skillet over medium heat and add the butter. When melted, add the franks and cook, turning, until hot through and browned on the outside, about 5 minutes. To assemble, put a frank inside a warm piece of bread and drizzle with the sweet hot mustard to taste. Top with sauerkraut.

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