Frankfurter Sausages Tested: "Mixed" Results

This concerned "Turkey Hot Dog Frankfurters," which, according to the manufacturer, are no longer in the range. No poultry product achieved the top rating. The Frankfurters from "Ja! Natürlich" convinced as the best organic product, achieving a "Good." Negative points for the rest of the organic field were mainly due to the discrepancy between the declared and measured salt values.

VKI: Frankfurters should not be eaten too often

Due to the generally high fat and salt content, all products only have a Nutri-Score of D or E. Poultry sausage performs slightly better in this regard than Frankfurters made from pork and beef. "In general, Frankfurters should only rarely be on the menu due to their Nutri-Score and the amounts of salt and fat they contain," said VKI nutritionist Nina Eichberger. Most of the time, they are also dipped in sugary ketchup or mustard and enjoyed with a roll. "These side dishes do not necessarily make the dish a healthy meal," said the consumer advocates. In this regard, only the pickled cucumber, which often sits next to a pair of Frankfurters, can score points - "but even that is often salty."

For about a third of the tested Frankfurters, the origin of the meat was not clearly visible. However, a declaration is not mandatory. An obligation in this regard only exists for unprocessed fresh meat. According to VKI, inquiries with the manufacturers revealed that almost all products are made from domestic meat. Only the meat for one poultry sausage product comes from the Netherlands.

Frankfurters are scalded sausages, whose meat mixture is traditionally filled into a thin natural casing, which provides the typical snap when bitten. After filling, the sausages are smoked with beech wood, scalded, and cooled to mature - this also contributes to the "snap," according to the consumer advocates.

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(APA/Red.)

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