Frankfurt's all-beef sausage, invented in 1894 at Gref-Völsings, eaten hot from the pot with mustard and a roll. Smooth, snappy and still made on the same Ostend street.
Where to eat it: 1 restaurant across 1 city.
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.
Tip from the editors. Like the Frankfurter, the Rindswurst is warmed, never boiled; a split casing means the water was too hot.
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.
Order: Rindswurst in a roll with mustard, eaten on the pavement
Why locals love it: A weekday-lunch-only butcher window on an Ostend traffic artery; you must know the Rindswurst story to bother stopping.
Tip: Come 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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