A lengthy, reddish-hued smoked sausage, derived from finely chopped pork or beef and pork, or fowl, typically served alongside mustard and/or fermented cabbage on an elongated, tender bread roll. The frankfurters are ordinarily immersed in boiling water for a few minutes before being employed, but are occasionally pan-fried or grilled. The appellation had its roots in Frankfurt, Germany, although frankfurters have progressed to become a gastronomic tradition in the United States, customary at baseball games and Independence Day picnics.