“Think you know what’s inside your sausage?” The real difference between sausages and frankfurters might make you rethink your next bite 🌭🤔 Find out what you’re really eating in the article 👇
Sausages and frankfurters have long earned their spot at the dining table. With shelves full of meat products, these two remain crowd favorites — quick, filling, and tasty. But have you ever wondered what really sets them apart?
The key difference lies in what they’re made of.
Sausages are typically made from ground meat and wrapped in artificial casings, which should always be removed before cooking.
Frankfurters, on the other hand, use chopped meat and are placed in natural, edible casings.
According to food standards, frankfurters must contain at least 93% pork, with the rest made up of spices and fat.
Sausages, however, contain only about 50% meat — the rest includes by-products and various additives.
Then there are spikachki, similar to frankfurters but with a higher fat content.
Sadly, many producers today cut corners. That’s why homemade sausages and frankfurters are often a better choice. But if you’re buying from a store, here’s what to look for:
Price: Real quality doesn’t come cheap.
Appearance: Avoid wrinkled or leaking casings. The color shouldn’t be bright pink.
Shelf Life: Shorter shelf life often means fewer preservatives.
Texture: Sausages and frankfurters should feel springy and firm.
Smell & Taste: A mild, pleasant smell and a real meat flavor — not just salt or spice — are good signs.
Cooking Behavior: If they burst or fall apart when boiling, that’s a red flag for poor quality.
Ingredients: The fewer additives and colorants, the better. The most natural versions are often found in the store’s in-house deli section and tend to spoil faster.
