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When people associate food with the German city of Frankfurt, it is the sausage that goes by the name of the city that they think of. While the frankfurter - which dates back to medieval times - is certainly one of the city's main additions to the culinary agenda of the world, Frankfurt has several other items on their traditional menu.

To wash down the huge quantity of sausages eaten, Apfelwein is a popular choice. Literally translating as 'apple wine', this cider type drink is one of the few apple drinks fermented outside Britain. Generally with an alcohol content of 5 - 7 per cent, Apfelwein has a sour taste and a cloudy appearance. Served warm, it is also taken as a remedy against colds.

One food that is traditionally served as a snack with Apfelwein is Handkaese - literally 'hand cheese' as it is made by hand. The cheese has a strong aroma that many people find unappealing. Handkaese is often topped with caraway or chopped onion - the latter is known to locals as "Handkaese mit Musik" ('hand cheese with music') because of the sound of the resulting flatulence from eating onions. Because of the mixed feelings towards caraway, many German establishments serve caraway separately from the cheese. Restaurants with a pot for caraway - much like a pot for salt and pepper - are often regarded as signifier of its quality.

For dessert, the Frankfurt speciality is Bethmannchen. Bethmannchen is a pastry made with marzipan and whole almonds, although this dish is traditionally baked around Christmas. The Frankfurter Kranz, also known as the Frankfurt Crown Cake, is another sweet speciality from the region - a large cake baked in a ring shape with layers of buttercream and jam, topped with caramel-covered nuts.

Meals on flights to Frankfurt will often serve local cuisine to get travellers in the right frame of mind, but there's always a wide selection available after landing.

Perhaps one of the biggest differences is the way Germans eat frankfurters. Rather than putting the sausage into the bun, they typically have the bread on the side of the plate. There will also be servings of mustard, ketchup and sauerkraut for the sausage and bread to be dipped alternately. People from Frankfurt are also keen on a condiment that they simply refer to as green sauce - a mayonnaise type dip made from hard-boiled eggs, oil and seven kinds of fresh herbs to give it a deep, green colour.

The frankfurter has been consumed in Germany for hundreds of years and while it isn't the only food available in the Frankfurt, it is certainly one of the most prominent.

Victoria Cochrane writes for a digital marketing agency. This article has been commissioned by a client of said agency. This article is not designed to promote, but should be considered professional content.