Frankfurter Würstchen

Frankfurter Wurstchen is a German sausage specialty from Frankfurt am Main in Hesse, made as a thin, parboiled sausage in a casing of sheep intestine and given its flavor by low temperature smoking. It is traditionally heated in hot water for about eight minutes so the casing does not burst, or grilled over propane or charcoal, and is conventionally served with bread and condiments such as mustard, horseradish or potato salad. The sausage has held protected geographical status in Germany since about 1860, with rules set in 1929 restricting the name to sausages made in the Frankfurt area, particularly Neu-Isenburg and Dreieich. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/