Germany
Frankfurter Würstchen
A thin parboiled sausage packed in sheep’s intestine casing and flavoured by low-temperature smoking. Traditionally served with bread, mustard, horseradish, or potato salad.
unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.
You may also explore
About this dish
The flavour is acquired by low temperature smoking. For consumption, Frankfurters are occasionally heated in hot water for only about eight minutes to prevent the skin from bursting. If they are grilled, Frankfurt sausages are heated over propane or charcoal flame. They are traditionally served with bread, mustard, horseradish or potato salad.