Vienna sausages are a type of sausage traditionally made in the Austrian city of Vienna. They are closely related to Frankfurters, sausages produced in Frankfurt, Germany, and food historians believe that the original Vienna sausage was probably produced by a butcher who had traveled to Frankfurt. Modern Vienna sausages are typically found in canned form in many parts of the world, and they vie with Frankfurters for the claim of being the original hot dog. Some producers also make miniature sausages which are used on appetizer platters; these mini sausages are sometimes of dubious quality.
Humans have produced sausages for thousands of years. Like all sausages, Vienna sausages are made by grinding up meats and spicing them before stuffing the meat paste into a case. Sausages have traditionally been cured so that they can travel and be stored, although fresh sausages are also available directly from butchers. Various nations have developed their own unique sausage recipes and traditions, ranging from the hot wind-cured sausages of Szechuan Province in China to French blood sausage.
Germany has a long sausage-producing tradition, often with pork, since wild pigs were once abundant in Germany. In the early 1800s, Viennese producers started making Weinerwurst, which translates as “Vienna sausage.” It would appear that these Wieners, as they are affectionately called, were probably inspired by German sausages. They are characterized by a mild flavor and a slender, long shape which makes them ideally suited to use as a street food.
Sausages have been served on various breads and buns in Germany for a long time, and German immigrants brought the tradition with them to America. In the 1800s, German butchers in the United States started making an assortment of sausages ranging from kosher all-beef Wieners to pork Frankfurters, and these sausages were often offered on buns as street or amusement park food, along with an assortment of condiments. The hot dog, one of America's favorite foods, was born.
Some consumers associate Vienna sausages with bland, rubbery canned sausages with an unremarkable flavor. However, less processed sausages with more zest and spiciness can be found in some parts of the world. These sausages are generally cured, and some may be smoked as well, depending on the butcher who produces them. These comparatively more fresh Vienna sausages pair well with chewy sourdough buns and spicy condiments.
Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.