Thuringian sausage (25% as compared to up to 60% in other sausages). According to German minced meat law, the "Hackfleischverordnung", raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months. The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during
Frankfurter Würstchen in Germany since about 1860. Since 1929, the indication is only allowed to be used for sausages that are in fact produced in the Frankfurt area, mainly in Neu-Isenburg and Dreieich. Originally, Frankfurters were made without nitrite curing salt. After the special ageing and smoking methods, the sausages, now of a golden colour, are put into wooden boxes with small parchment paper between layers. Therefore, the traditional sausages are square in shape but there are a few exceptions where the sausage is circular. Outside Germany, "frankfurter" is a common designation for boiled sausages, such as North American hot dogs, which