Misplaced Pages

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Frankfurter Rindswurst" – news · newspapers · books · scholar · JSTOR (February 2022) (Learn how and when to remove this message) The topic of this article may not meet Misplaced Pages's general notability guideline. Please help to demonstrate the notability of the topic by citing reliable secondary sources that are independent of the topic and provide significant coverage of it beyond a mere trivial mention. If notability cannot be shown, the article is likely to be merged, redirected, or deleted. Find sources: "Frankfurter Rindswurst" – news · newspapers · books · scholar · JSTOR (October 2015) (Learn how and when to remove this message) (Learn how and when to remove this message)

Frankfurter Rindswurst

Original Rindswurst
Course	Sausage
Place of origin	Frankfurt, Germany
Main ingredients	beef

Frankfurter Rindswurst (German for “Frankfurt beef sausage”) is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Volsing to meet the demands of the growing Jewish population of the city and has since become one of its most famous delicacies. The sausage may be boiled, broiled, or grilled. The best-known manufacturer is the Frankfurt company Gref-Völsing [de].

Process

The meat content of the sausage consists of 100% beef, with some lean meat being replaced by fat. For the production of the frankfurter, the coarsely ground meat is slowly minced for a short time in the grinder with nitrite curing salt and cutter aids. Then, fat and ice snow is added, and the chopping speed is increased until the mass is finely ground. Finally, it is seasoned with white pepper and paprika and color stabilizer is added if deemed necessary. The sausages are smoked for 60–90 minutes. They have a unit weight of 100 g and are cased in beef intestines with a diameter of 32–34 mm and are tied off. For the production of beef bratwurst, table salt is used instead of the nitrite curing salt.

Literature

• Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd edition, Deutscher Fachverlag, 2009, ISBN 978-3-86641-187-6

See also

• Brühwurst
• List of sausages

References

1. Peter Badenhop, Frankfurter Gerichte : Fünf Spezialitäten, die man probiert haben sollte (five inevitable dishes of Frankfurt) in: Frankfurter Allgemeine Zeitung dated 25. August 2021
2. Frankfurter Rindswurst dated 2 February 2022
3. "hương sơn food". Retrieved 13 April 2023.
4. 6 German Sausages to eat in Frankfurt dated 14 July 2018
5. The Sausage Saga, part 2: Weenies, Wieners, Frankfurters, Würstchen Archived 2022-10-07 at the Wayback Machine,

v t e Sausage
Overview	Casings List of sausages List of sausage dishes Sausage making
Fresh sausage	Biała kiełbasa Boerewors Boudin Braadworst Bratwurst Breakfast Carniolan Chipolata Cotechino Debrecener Knackwurst Kohlwurst Kupati Italian Italian American Loukaniko Merguez Thüringer Weisswurst
Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae
Grilled sausage	Small sausage in large sausage Tongmo
Related articles	Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods
Category

This German sausage–related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• German sausages
• Beef
• Hessian cuisine
• Cooked sausages
• Sausage stubs
• German cuisine stubs