As the name suggests, frankfurter würstchen is a variety of sausage hailing from Frankfurt, where it has been traditionally prepared for centuries. Lightly seasoned and slim, the sausage is made entirely with pork and is typically added into a natural sheep casing.

Frankfurter würstchen is boiled and lightly smoked, a process which imparts a pleasant hint of smokiness to this German meat specialty. Since the sausage is pre-cooked, it is usually simply heated in simmering water before being enjoyed with accompaniments such as mustard, horseradish, bread, or potato salad, and it is often washed down with a glass of fine apple wine (Apfelwein).

This particular sausage variety has enjoyed a protected status in Germany since 1860, when a law was passed permitting only those sausages made in Frankfurt and its surroundings to carry the name frankfurter, whereas other sausage varieties made outside this area, but in the same fashion, were supposed to be labeled as nach frankfurter art (frankfurter-style sausages).