The original slim pork sausage in natural casing, gently heated in water, never boiled, and eaten with bread, mustard and horseradish. Every hot dog on earth is a distant, lesser descendant.

Frankfurt's butchers were smoking slim pork sausages for the city's fairs centuries before the name travelled. The designation Frankfurter Würstchen has been protected in Germany since 1929, reserved for the smoked pork sausage in sheep casing made in the Frankfurt region. Emigrant butchers carried the style to Vienna and on to America, where it mutated into the hot dog. At home the rules stay strict: warmed in hot water off the boil so the casing never splits, served in pairs, eaten with the fingers.

Where to eat Frankfurter Würstchen in Frankfurt

1 editor pick for Frankfurter Würstchen in Frankfurt, ranked by editorial score. All Frankfurt signature dishes · Frankfurter Würstchen across every city.

  • Apfelwein Wagner

    Order Grüne Soße with boiled eggs and fried potatoes, €14.50

    Apfelwein Wagner is the Sachsenhausen tavern Frankfurt sends first-timers to, pouring its own Ebbelwoi beside Grüne Soße plates daily since 1931.

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Make it at home

Serves Serves 215 minEasy

Ingredients

  • 4 genuine Frankfurter Würstchen in natural casing
  • Fresh bread or rolls
  • Medium-hot mustard
  • Freshly grated horseradish
  • Optional: warm potato salad

Method

  1. Bring a pan of water to the boil, then take it off the heat and wait one minute.
  2. Lower in the sausages and let them warm through for 8 minutes in the hot, never boiling, water.
  3. Lift out, drain, and serve in pairs with bread, mustard and horseradish.

Editor tip. Boiling water splits the casing and ruins the snap; off the heat is the entire technique. Buy sausages labelled Frankfurter Würstchen, not frankfurters.