Rindswurst
Photo: Dontworry · CC BY-SA 3.0

History

In 1894 the Gref-Völsings butchery on Hanauer Landstraße began producing a sausage of pure beef, opening Frankfurt's sausage tradition to residents whose faith ruled out pork. It became a working city's staple across every community, and the firm, now in its fifth generation, still calls its version the original. The Braterei window on the same street sells them hot at lunchtime as it has for over a century, and the queue of office workers and tradespeople is its own institution.

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Make it at home

Yield Serves 2Hands-on 5 minTotal 15 minDifficulty Easy

Ingredients

  • 4 Rindswurst, from a German butcher or specialist importer
  • Crusty rolls
  • Medium mustard
  • Optional: sauerkraut, warmed

Method

  1. Heat a pan of water to just below a simmer.
  2. Warm the Rindswurst in the water for about 10 minutes without letting it boil.
  3. Serve tucked into a roll with mustard, or beside warm sauerkraut.

Tip from the editors. Like the Frankfurter, the Rindswurst is warmed, never boiled; a split casing means the water was too hot.

Where to eat rindswurst

Rindswurst in Frankfurt

Gref-Völsings ★ 4.6

€ GermanOstend

Gref-Völsings' Braterei window serves Frankfurt's original Rindswurst where it was invented in 1894, four hours a day, weekdays only and gone by 15:00.

OrderRindswurst in a roll with mustard, eaten on the pavement

Why locals goA weekday-lunch-only butcher window on an Ostend traffic artery; you must know the Rindswurst story to bother stopping.

TipCome before 14:30 or the day's sausages are gone; the ECB tower crowd knows the drill and arrives at noon sharp.

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