As frankfurters (short "Frankfurter") refers to a thin cooked sausage made from pure pork in sheep casing ( small intestine of sheep ). Their special aroma is achieved through a special smoking process at low temperatures.
Frankfurter sausages are not boiled for consumption, but only heated in hot water for about eight minutes, otherwise the skin will burst open quickly. They are traditionally eaten in pairs with mustard or horseradish and bread or potato salad .
Frankfurter sausages are also served in the Frankfurt lentil soup .
In historical sources, the Frankfurt sausages , which have been praised as a specialty since the Middle Ages, are consistently referred to as fried sausages . For example, they formed an important filler for the ox roasted on a spit during the coronation of emperors on the Römerberg . Whether the name bratwurst from the preparation or production of meat derived, is unclear because historical recipes are not known. However, it can be assumed that the filling of the sausages with the technology available earlier was not as fine as it is today. Since the early 19th century at the latest, it has been proven that the sausages were smoked before they were sold.
The original Frankfurter sausages were made without nitrite curing salt . After the special ripening and smoking process, the golden-yellow smoked sausages with a silky matt shimmer were placed in wooden boxes between individual layers of parchment paper . This gave the original Frankfurter sausages their typical square shape.
The name “Frankfurter Würstchen” has been protected as a geographical designation of origin in Germany since around 1860 and has only been used since 1929 for sausages that actually come from the Frankfurt am Main area (usually from specialized butchers in Neu-Isenburg and Dreieich ). A Berlin company that was producing Frankfurter sausages at the time was sued by 13 Frankfurt companies and lost the process.
Outside of Germany, Frankfurter is a generic name and is therefore not protected. The name Frankfurter became known around the world primarily for its sausages, which in Germany and Switzerland are called Wiener or Wienerli . According to tradition , the master butcher Johann Georg Lahner, who emigrated from Frankfurt to Vienna , sold sausages there for the first time in 1805, which he called Frankfurter and made according to a recipe he had got to know in Frankfurt. Unlike in Frankfurt, the butchers in Vienna were allowed to use a mixture of beef and pork.
- Norbert Brieke: Delicacies from Frankfurt's kitchen and cellar. Waldemar Kramer Verlag, Frankfurt am Main 1991, ISBN 3-7829-0409-5 .
- Konstantin Kalveram: Frankfurter sausages. Henrich Editions publishing house, 2012, ISBN 978-3-943407-06-8 .
- Petra Foede: How Bismarck got hold of the herring. Culinary legends. Verlag Kein & Aber, Zurich 2009, ISBN 978-3-03-695268-0 .
- Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 153, 162, 425 .
- The basis is a judgment of the 10th civil senate of the Berlin Chamber of Appeal, which the Federal Court of Justice confirmed in 1955: Frankfurter - an Isenburg specialty ( Memento of the original from January 2, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. .
- Hans Reimann: The book of Frankfurt, Mainz, Wiesbaden. R. Piper & Co., Munich 1930, .