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A German smoked sausage, traditionally-made with a paste of fine pork and salted bacon fat, then cold-smoked; in Europe used to make "hot dogs".

To reheat, put into cold water and bring slowly to the boil - they will burst if put straight into boiling water.

In the U.S.A "frankfurter" is a name for any long thin sausage, whether made from chicken, turkey, beef or pork; but only 3.3% cereal is allowed.

The origin of the name is a mystery. In Frankfurt the name "wiener" is often used, suggesting a Viennese origin, but in Vienna (Austria), they are called frankfurters. Some accounts say it was came to the U.S.A. from Frankfurt by way of a Bavarian immigrant, Antoine Feuchtwanger, who introduced it to St. Louis in the 1880"s. He is said to have sold hot "franks" with cotton gloves, so customers wouldn"t burn their fingers.

The first outlet in New York seems to have been Nathan"s Famous, Inc. (Est 1916) that still exists, and calls itself the world"s greatest hot dog purveyor. See 'Hot Dogs'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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