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Crown Roast of Frankfurters

Midwest Eats!
Foodways of the Great Depression

 

 

Crown Roast of Frankfurters - Peter Engler

Crown Roast of Frankfurters (Image by Peter Engler)

 

 

 

 

Crown Roast of Frankfurters
Catherine Lambrecht
(Images by Peter Engler)

 

 

 

Two pounds frankfurters (pictured are natural casing Veal Frankfurters from Bobak’s)
1 tablespoon butter
1 large onion, medium dice
1 tablespoon salt
½-1 cup sauerkraut, lightly drained, plus extra for decoration
1 cup grated Swiss cheese


Spaetzle:
2 eggs
1/2 cup water
1-1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder

 

Preheat oven to 350 degrees F.

 

In a frying pan set on medium low, melt butter then add onions. Allow to cook slowly to caramelize, which may take 30 minutes.

 

Fill a six quart pot with water, add a tablespoon salt and bring to a boil.

 

Meanwhile, prepare your spaetzle batter. In a medium mixing bowl, beat together eggs and water. Sift together flour, salt and baking powder, then add to the eggs and water. Stir together until incorporated.

 

If you do not have a spaetzle maker, you can either spread spaetzle batter on a plate or cutting board, then using the tip of rubber spatula to cut of bits of batter into the boiling water. Alternatively, you can use a wide holed grater or colander to press batter with your rubber spatula into the water.

 

Spaetzle in boiling water cook very quickly, only needing a few minutes per batch. Lift cooked spaetzle from the boiling water, into a colander and allow to dry.

 

In a large bowl, mix together spaetzle, Swiss cheese, caramelized onions, sauerkraut and any sliced trimmings from the Frankfurters assembly.

 

 

To assemble:

 

Line up Frankfurters on a cutting board with the tips lined up against a large knife. If these sausages have a curve, then nestle them together where they match curves, if possible.


Measure off Butcher’s string about 50% longer than the Frankfurters lined up, then string it through a trussing needle. Your trussing needle should enter the Frankfurter about an inch below the upper tip, then slowly make your way though. Repeat this process on the bottom edge of your Frankfurters.

 

If your Frankfurters have uneven lengths or you want to shorten the roast, you may trim these sausages an inch below the bottom string’s location. Any sliced trimmings may be added to the spaetzle mixture.

 

Once strung together, gather your strings and tie bottom and top edges. Arrange this Frankfurter Crown on a baking pan. Lightly fill center with your spaetzle mixture with any remaining spaetzle spread in the pan around the Frankfurters.

 

Bake for 30-45 minutes until warmed through and the sausages browned.

 

 

 

Crown Roast of Frankfurter - Peter Engler

Line up Frankfurters on a cutting board with the tips lined up against a large knife. If these sausages have a curve, then nestle them together where they match curves, if possible.

 

 

Crown Roast of Frankfurters - Peter Engler

Measure off Butcher’s string about 50% longer than the Frankfurters lined up, then string it through a trussing needle. Your trussing needle should enter the Frankfurter about an inch below the upper tip, then slowly make your way though.

 

 

Crown Roast of Frankfurters

 

 

Crown Roast of Frankfurters - Peter Engler


If your Frankfurters have uneven lengths or you want to shorten the roast, you may trim these sausages an inch below the bottom string’s location. Any sliced trimmings may be added to the spaetzle mixture.

 

 

Crown Roast of Frankfurter - Peter Engler

Once strung together, gather your strings and tie bottom and top edges.

 

 

Crown Roast of Frankfurters - Peter Engler

Arrange and shape the Frankfurter Crown.

 

 

Crown Roast of Frankfurter - Peter Engler

Lightly fill center with your spaetzle mixture with any remaining spaetzle spread in the pan around the Frankfurters.

 

 

Crown Roast of Frankfurter

Bake for 30-45 minutes until warmed through and the sausages browned