A Frankfurter (German for Frankfurt sausage) is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. The treasured taste is acquired by a special method of low temperature smoking and the used spices such as red, white and black pepper, garlic, coriander, cinnamon, cumin, nutmeg, paprika and allspice. They can be eaten cold or hot. If prefered hot the sausage just gets poached in hot water for 5-8min. Poaching means below boiling point which is very important because it prevents the skin from bursting. They are traditionally served with bread, mustard, horseradish and/or potato salad but they are also a great addition to lentil stew, pea-, or creamy potato soup.
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