The most famous German boiled sausage, Frankfurter sausage, and Frankfurter sausage.

Among the emulsified sausages, the most well-known is Frankfurter sausage, which originated in Frankfurt, hence its name. This sausage has a delicate texture and a soft interior. The traditional method is to mix lean pork with salted bacon and fat meat into a paste, sometimes mixed with beef or chicken, put it into a blender and add water to emulsify, then pour it into the small intestine of the sheep, and finally smoke it. The smoke gives it a unique aroma. In order to maintain its delicious taste, it is usually not fried in oil when eating. Instead, it is boiled in hot water of about 70 degrees Celsius for about 8 minutes. Slow cooking at low temperature can prevent the water inside the sausage from approaching the boiling point and causing the casing to burst. Serve with yellow mustard, potato salad or bread.