Frankfurter Sausage
A Frankfurter is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. It is named after Frankfurt am Main, Germany, its city of origin, where Frankfurters were sold and eaten at beer gardens. It is cured and smoked at a low temperature – which gives it a smoky flavour.
The sausage can be eaten as such, or can be are heated in hot water for about eight minutes to prevent the skin from bursting. They are occasionally grilled. Traditionally, Frankfurthers are served with bread, yellow mustard, horseradish and sometimes with potato salad. If heated they are often served with sauerkraut, which is a fermented white cabbage dish.
The "Frankfurter Würstchen" name – which translated means Frankfurther Sausage - may only be used for sausages that are produced in the greater Frankfurt region. Butchers outside of this area have to call the sausages "Nach Frankfurter Art", which means "they are made like Frankfurters, but not in the Frankfurt area".
