• German Cuisine
• Sausages

Frankfurter Wurstchen

• English: Frankfurt sausage

• Derivative: Hotdog, Meat Sausage
• Derivative: Wienerwurst, Meat Sausage

A Frankfurter Wurstchen is a thin, long, lightly smoked parboiled sausage made exclusively from pork, seasoned with nutmeg, white pepper, coriander, and filled into a delicate sheep's casing (Saitling). The distinct savory and mild smoky aroma is achieved through low-temperature smoking, traditionally over beechwood. The thin sheep intestine casings give the sausage its signature snap when eaten. Historically, it was actually the Wienerwurst (Vienna sausage) that borrowed the use of sheep casings from the traditional Frankfurt sausage method. In Germany, a Frankfurter is 100% pork. A Wiener (Vienna sausage) is a later historical variation that mixes beef and pork. In Austria, the beef-pork blend is called a Frankfurter, while the pork-only sausage is called a Wiener Wurstel.

A geographically protected Frankfurter Wurstchen must be made in the Frankfurt am Main region, using only pork, follow an official spice profile, use sheep casings, and be parboiled and freshly smoked. Sausages need to be packed tightly into small wooden boxes with layers of parchment paper while they are still warm from the beechwood smoking process, causing the sausages to compress against one another. Frankfurters made in this style outside the region are labeled "Frankfurter Art" (Frankfurt-style).

Frankfurters are precooked. To prepare them, submerge them in hot (but not boiling) water for about eight minutes. They are traditionally served in pairs with yellow mustard or horseradish, accompanied by a slice of sourdough bread or a side of German potato salad. They are also a classic addition to a traditional Frankfurt lentil soup (Frankfurter Linsensuppe). - AsNotedIn