Frankfurter Würstchen is a thin, parboiled sausage made from veal and poultry, seasoned with cinnamon, mustard, ginger, chili, and salt. It’s lightly smoked over German beech wood for a unique flavour Vienna sausage use natural casing of sheep’s intestine. Unlike traditional pork frankfurters, it’s made with a blend of veal and poultry. 

To cook, heat in hot water for about eight minutes to prevent the skin from bursting. Boiling, steaming, or pan-frying are also effective. When preparing a hot dog, add condiments in this order: wet (mustard, chili), chunky (relish, onions, sauerkraut), followed by shredded cheese and spices (celery salt, pepper)