A Frankfurter sausage comprises an elongated body (1) made primarily of edible meat product and has at least one additional ingredient provided as small spherical pearls (2) which contain an ingredient in their interior (21). Two or more additional ingredients may be included and these may of the non-meat type and may be a sauce, such as mustard or tomato ketchup. The exterior wall (20) of each pearl may be made of a material different to the ingredient inside and may be a polymeric food material such as gelatins, pectins, carrageenans, agar or a mixture of these and may include an additive with a calcium salt base. An independent claim to a method of producing the Frankfurter sausage (1) by mixing of a meat mass with the small pearls (2) prior to cooking is included. The pearls are introduced to the meat mass as a solid and the interior ingredient (21) adopts a liquid state upon applying heat. The encapsulation of the ingredient (21) in the solid state prior to heating prevents the pearls (2) from breaking and losing the desired texture and flavour.
