Frankfurter Rindswurst

Frankfurter Rindswurst is a traditional German beef sausage from Frankfurt, known for its firm texture, smoky aroma, and savory, mildly spiced flavor. Unlike the classic Frankfurter Würstchen, which is made from pork, Rindswurst is made exclusively from beef, making it a popular choice among Frankfurt's Jewish and Muslim communities when it was first introduced in 1894 by butcher Gref-Völsing.

This sausage is coarsely ground, seasoned with salt, pepper, and paprika, then stuffed into a natural casing before being lightly smoked over beechwood. The result is a deep reddish-brown sausage with a firm, juicy bite and a subtle smokiness that enhances its rich, meaty taste.

Traditionally, Frankfurter Rindswurst is heated in hot water rather than grilled, preserving its natural juiciness and preventing the casing from splitting. It is typically served with mustard, freshly baked bread, or potato salad, though it is also enjoyed in hot dogs or sliced into stews and soups.

Today, Frankfurter Rindswurst remains a specialty of Frankfurt, where it is a staple at butcher shops, market stalls, and local taverns.