Frankfurt am Main, Germany

Frankfurt institution founded in 1894, still best known for the Rindswurst (all-beef sausage) that Karl Gref created so Jewish Frankfurters could eat a hot sausage at the Messe. The factory in the Ostend produces around 8 tons of Rindswurst a week alongside classic Frankfurter Würstchen under the city's IGP rules — finely emulsified pork, beech-smoked in the traditional Frankfurt method. The shop at Hanauer Landstraße serves the sausages hot over the counter with mustard and a bread roll, the way commuters have eaten them for over a century.