History

Fleischwurst is the Rhineland-Hessen family of fine boiled sausage, sold warm at butcher counters across the region. Frankfurt gave it a temple: the Kleinmarkthalle, where Metzgerei Schreiber's stand serves hot Fleischwurst, Krakauer and Gelbwurst over the glass, with a queue that bends around the aisle every Saturday. The etiquette is fixed, cash ready, mustard yes or no, eat it standing at the rail, and the whole exchange takes less time than reading this history.

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Make it at home

Yield Serves 4Hands-on 5 minTotal 20 minDifficulty Easy

Ingredients

  • 1 ring of Fleischwurst, about 500g, from a German butcher
  • Crusty rolls
  • Medium mustard
  • Optional: gherkins

Method

  1. Heat a pot of water until steaming but below a simmer.
  2. Warm the whole Fleischwurst ring for 15 minutes without boiling.
  3. Slice into thick lengths and serve with rolls, mustard and gherkins.

Tip from the editors. Eat it standing in the kitchen for authenticity; the casing peels away in one strip if the water never boiled.

Where to eat fleischwurst am stand

Fleischwurst am Stand in Frankfurt

Metzgerei Schreiber (Kleinmarkthalle) ★ 4.7

€ GermanInnenstadt

Schreiber's sausage counter in the Kleinmarkthalle is Frankfurt's definitive cheap lunch, hot Fleischwurst handed over the glass for pocket change.

TryHot Fleischwurst with mustard and a roll

TipCash ready, order fast, eat standing; the whole transaction takes ninety seconds once you reach the front.

Directions

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