Frankfurter Rindswurst facts for kids
Original Rindswurst
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| Course | Sausage |
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| Place of origin | Frankfurt, Germany |
| Main ingredients | beef |
The Frankfurter Rindswurst (which means "Frankfurt beef sausage" in German) is a special kind of sausage made entirely from beef. It was first created in 1894 by a butcher named Gref-Völsing in the city of Frankfurt, Germany.
This sausage became popular because it met the needs of the growing Jewish community in Frankfurt. Since then, it has become one of the city's most famous and delicious foods. You can enjoy this sausage in different ways: it can be boiled, broiled, or grilled. The most well-known company that makes this sausage today is Frankfurt's own Gref-Völsing.
How Frankfurter Rindswurst is Made
Frankfurter Rindswurst is made with 100% beef. Some of the lean meat is replaced with fat to give it flavor and texture.
The Making Process
First, the beef is coarsely ground. Then, it's slowly mixed in a special machine called a grinder. During this step, nitrite curing salt and other helpful ingredients are added.
Next, fat and ice are added to the mixture. The machine then speeds up to grind the meat very finely. Finally, the sausage is seasoned with white pepper and paprika. Sometimes, a color stabilizer is added to keep its nice look.
Smoking and Casing
After seasoning, the sausages are smoked for about 60 to 90 minutes. Each sausage weighs about 100 grams. They are put into casings made from beef intestines, which are about 32–34 millimeters wide. These casings are then tied off.
If a beef bratwurst is being made instead, regular table salt is used instead of the nitrite curing salt.
