Manufacturing of frankfurters and sausages have a long history - nearly two thousand years. Maybe in the past was not yet the variety of forms and types, which are seeing today, but the general features of manufacturing was laid just then.
It seems very simple - but no.
The questions that arise from a person who does not know how to cook frankfurters:
- Do I have to remove the casing from the frankfurters before cooking?
1. In Germany there is a restaurant, the menu of which has golden frankfurters. Indeed ordinary frankfurters covered with a thin layer of gold.
2. In Serbia, the butchers set a record by making a sausage, more than two kilometers long.
Firstly pay attention to the composition. In the heading list of ingredients should be pork.
Frankfurters differ not only in size but also in color. Pale pink frankfurters? It is what you need! But intense red shades indicate that the producer is too far with the dyes.