A Frankfurter Würstchen (Frankfurt sausage) is a thin parboiled sausage in a casing of sheep's intestine. The flavor is acquired by a method of low temperature smoking. For consumption, Frankfurters are occasionally not boiled; they are heated in hot water for only about eight minutes to prevent the skin from bursting. They are also commonly grilled over propane or charcoal flame. They are traditionally served with bread, mustard, horseradish and/or potato salad.
