Frankfurter Würstchen

As frankfurters (in short " Frankfurter " ) refers to a thin cooked sausage made ​​from pure pork in sheep casing ( small intestine of sheep ). Your special flavor is achieved by a special smoking process at low temperatures. Frankfurter sausages are not cooked, but heated only about eight minutes in hot water. Eaten it traditionally with mustard or horseradish and bread or potato salad.

History

In historical sources, since the Middle Ages vaunted as a specialty Frankfurter sausages are referred to throughout as sausages. They formed as an important filler for the fried in imperial coronations on the Romans mountain ox on the spit. Whether the name is derived from the sausage preparation or production of meat is unclear, since historical recipes are not known. It is likely, however, that the filling of the sausages with the previously available technology was not as fine as today. At least since the early 19th century, there is evidence that the sausages were smoked prior to sale.

It is certain that the sausages contained only pork, as the Frankfurt butchers until the introduction of freedom of trade were in 1864 only process one type of meat.

The original frankfurters prepared without nitrite. After the special ripening and smoking process you laid the golden smoked and silky matte sheen sausages in a wooden box between individual layers of parchment paper. Thus, the original frankfurters received their typical square shape.

Name

The name " frankfurters " is protected in Germany since about 1860 as a geographical designation of origin and must not be used since 1929 for sausages, which actually come from the Frankfurt am Main (usually from specialized butchers from Neu-Isenburg and Dreieich ). A Berlin company " frankfurters " produced at that time, was sued by thirteen companies and Frankfurt lost the case.

Outside Germany, Frankfurt is considered as a generic term and is therefore not protected. Known worldwide, the name was mainly about the sausage known as Wiener in Germany and Switzerland. One tradition after emigrated from Frankfurt to Vienna butcher Johann Georg Breitlahner sold there in 1805 for the first time sausages, which he referred to as Frankfurt and produced according to a recipe that he had met in Frankfurt. Unlike in the Frankfurt butchers were allowed to use a mixture of beef and pork in Vienna.