|Rindswurst - beef sausage|
This is a specialty from the area where I live. And not only a specialty but an institution. This type of sausage is old and a butcher in Frankfurt came up with the recipe in 1894 and their descendents in the 5th generation still produce it today. And it is sold everywhere. The Name is Gref-Völsing.
You either eat it with the skin on, that makes it a bit chewy or you strip off the skin and have a good mustard to go with it and a roll or piece of sourdough bread. The sausage meat is pure beef.
It goes great with a steaming potato, pea or lentil soup, too.