- Cooked and smoked sausage made of finely ground beef or pork in long links.
Context: “Lisa thinks a frankfurt with mustard makes the perfect hot dog.”
Varieties of frankfurt
- Classic Frankfurt
- Pre-cooked, German-style sausage made with pork and other meats and a blend of mild spices, which is then smoked. Able to be grilled, boiled, steamed or barbecued.
- A shorter version of the classic frankfurt and a party favourite.
- Hailing from Vienna in Austria, the Viennese frankfurt (or Weiner), has a darker red casing colour and a smoky flavour. Canned Viennese are a much-loved staple in the northern states of America, including the all-beef Chicago version and the world-famous Coney Island Hot Dogs!
- Larger in diameter than a frankfurt, the saveloy is lightly spiced and often comes battered in UK-style fish and chip shops.
- Skin on/skinless
- This refers to the casing, which can be collagen or naturally sourced gut from hog or mutton. Skinless frankfurts are made in a casing which is peeled off immediately after cooking.