Frankfurter Würstchen (Frankfurters) A long, thin sausage that is flavorful, lightly smoked, and made from pork. In Germany, a law that was established in 1860 protects the "Frankfurter." According to this law, only those sausages that were actually made in the city of Frankfurt or its surrounding suburbs can be called "Frankfurter." Butchers outside of this area must call the sausages "Nach Frankfurter Art" (meaning they were made like Frankfurters, but were not made in the Frankfurt area).
Wurst Category: Boiled Wurst
Good for Grilling? No
Specialty of: Frankfurt
Good as coldcuts (sliceable)? No
Spreadable? No
Eat this wurst warm? Yes
Specialty of : Frankfurt
Serving & Cooking Suggestions
Bring a pot of water to boil. Remove the pot from heat. Add the Frankfurter Würstchen to the hot water and let sit for 8 to 10 minutes. Do not boil the Frankfurter Würstchen. Traditionally, they are served with bread, mustard or horseradish, and a glass of apple wine (Apfelwein). For a hearty meal, they also go well with potato salad.
History
There are two stories behind the Frankfurter Würstchen.
The Germans claim to have first created the Frankfurter Würstchen in 1562. For the feast at the coronation of Maximilians II, an ox was stuffed with sausages for additional flavoring. This sausage was called "Bratwerscht," and its popularity spread to other countries. It was actually outside of Germany where the name "Frankfurter" came from. In 1749, the first recipe for the Frankfurter Bratwurst was set in print.
The second story gives credit to the Austrians. In 1805, the Austrian butcher Johann Georg Lahner, who learned to be a butcher in Frankfurt, created a sausage out of pork and beef. He called this sausage "Frankfurter."
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