Dish

Frankfurter Würstchen

Frankfurter Sausage

Frankfurter Würstchen is a popular sausage in Germany and is often served with sauerkraut and mustard. It is typically made from pork, but can also be made from beef or a combination of the two. The sausage is seasoned with a blend of spices, including salt, pepper, and paprika, and is then smoked to give it its distinctive flavor. It is usually served hot and can be grilled, boiled, or fried.

European cuisine› German cuisine

Sausage

Origins and history

Frankfurter Würstchen has been a popular food in Frankfurt since the 13th century. It was originally made from leftover pork and was sold by street vendors. Today, it is a staple of German cuisine and is enjoyed throughout the country.

Dietary considerations

Frankfurter Würstchen is not suitable for vegetarians or vegans as it contains pork. It may also contain gluten and dairy, depending on the recipe.

Variations

There are many variations of Frankfurter Würstchen, including the Nürnberger Rostbratwurst, which is smaller and thinner than the traditional Frankfurter. Other variations include the Wiener Würstchen, which is a type of Viennese sausage, and the Thüringer Rostbratwurst, which is a sausage from the Thuringia region of Germany.

Presentation and garnishing

Frankfurter Würstchen is typically served on a plate with a side of sauerkraut and mustard. It can be garnished with parsley or chives for added flavor.

Tips & Tricks

To cook Frankfurter Würstchen, it is best to boil them in water for 10-15 minutes. They can also be grilled or fried, but boiling is the traditional method of preparation.