A026B Frankfurt-type sausage

The group includes any type of Frankfurt-type sausage. Frankfurters are traditionally made from pork and beef, but nowadays chicken and turkey are also used. The characterising ingredients should be reported with additional facet descriptors. The sizes range from big dinner frankfurters to tiny cocktail size and may be skinless or with natural casings. The terms "frankfurter," "wiener" and "hot dog" are often used interchangeably. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.