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Best Frankfurter Würstchen in New York
“Thin sausages in sheep's casing, revealing character through low-temperature smoking, not heat.”
What the real thing tastes like
Frankfurter Würstchen ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by low temperature smoking. For consumption, Frankfurters are occasionally heated in hot water for only about eight minutes to prevent the skin from bursting. If they are grilled, Frankfurt sausages are heated over propane or charcoal flame. They are traditionally served with bread, mustard, horseradish or potato salad.
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Frankfurter Würstchen are delicate, thin sausages wrapped in sheep's intestine that reveal their character through low-temperature smoking—a gentler approach that builds flavor gradually rather than aggressively. The casing demands respect: boil them for just eight minutes in hot water, or the skin will split and collapse. Whether you grill them over propane or charcoal, they arrive at the table ready to meet mustard, horseradish, or a sturdy slice of bread.
Order it here when it has
- gentle smoking process
- versatile serving options
- clean, traditional preparation
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