In recent years, Frankfurt has become, along with Berlin and Munich, one of Germany’s great dining capitals, with restaurants that offer an array of richly varied cuisines—at predictably steep rices. But there are places where you can to eat well for less. The Apfelwein (apple wine) taverns in Sachsenhausen on the south bank of the Main, tend to serve traditional Hessian dishes such as Rippchen mit Kraut (pickled pork chops with sauerkraut), Haspel (pigs’ knuckles), and Handkäs mit Musik (strong, cheese with vinegar, oil, and chopped onions; not recommended for honeymooners). One condiment unique to Frankfurt is grüne Sosse, a green sauce made from seven herbs and other seasonings, chopped hard-boiled eggs, and sour cream, usually served with boiled eggs, boiled beef (Tafelspitz), or poached fish.
Frankfurter versus Hot Dog
In Sachsenhausen and taverns around the city, real Frankfurters, smoked sausages made from pork and spices, are almost always on the menu. The oldest-known recipe dates from 1487. The local product has been labeled “genuine Frankfurt sausage” since about 1900 to distinguish it from the American hot dog (hot dogs are for sale in Frankfurt, too, but always under the name “hot dog”). Unlike hot dogs, Frankfurters are long, skinny, and always served in pairs; like all German sausages, they contain no fillers.
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