Frankfurter Sausage 300 g
A frankfurter is a sausage made from a meat emulsion. Meat, fat and water are brought together under controlled conditions into a smooth mixture; filled into a fine casing, that mixture gives a homogeneous texture with no sense of fibre in the bite.
That texture defines where the product is used. Coarse sausages leave pieces and fibres against the teeth, while a frankfurter reads as uniform — which is why it is preferred for young children and for consumers sensitive to texture. The 300 g size suits household and small-business use.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Made from a meat emulsion, giving a homogeneous texture with no fibre or pieces in the bite.
- The sausage type suited to consumers sensitive to texture and to young children.
- The fine casing gives a light snap in the bite that coarse-cased sausages do not.
- A 300 g size suits household and small-business use.
Where To Use It
- Breakfast plates
- Hot dogs and sandwiches
- Children's menus
- Menemen and egg dishes
- Household use
- Retail and deli counters
Wholesale Ordering & Storage
The small pack targets retail shelves and household use; for volume use, sausage lines in larger packs are the better choice. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
What does emulsion mean?
It is meat, fat and water brought together under controlled conditions into a smooth mixture. That mixture produces a homogeneous texture with no sense of fibre in the bite.
Why is it preferred for children?
Its texture is homogeneous and leaves no pieces or fibres against the teeth. With young children, cutting it lengthways is still advised as a choking precaution.
How should it be heated?
A few minutes in hot, not boiling, water. In boiling water the fine casing splits and the sausage takes on water.
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