Vienna Sausages: Any Relation To The Austrian Capital?

Vienna sausages are indeed related to Austria's capital, Vienna. The term Vienna sausage refers to a type of sausage that originated in the city. In Vienna, however, they are commonly known as Frankfurter Würstl or simply Frankfurter, as they were brought to the city by Frankfurt butcher Johann Georg Lahner in 1805. The original Frankfurter sausage from Frankfurt, Germany, was made with pork, but Lahner's version included both pork and beef. Vienna sausages are thin, long, and lightly smoked, with a mild and slightly sweet flavour, making them a popular choice for sandwiches and snacks. They are also versatile and can be used in various dishes, including stews, goulash, and soups.

The history of the Vienna sausage

The Vienna sausage is a type of sausage that originated in Vienna, Austria. However, the sausage was actually invented by a butcher from Frankfurt, who moved to Vienna and refined his original pork sausage recipe by adding some beef. This is why the sausage is called a "Frankfurter" in Vienna.

In the early 19th century, Frankfurt butcher Johann Georg Lahner moved to Vienna, Austria's capital. Here, he was able to refine his original pork sausage recipe by adding beef. Lahner then sold these sausages as a new type of "Frankfurter Würstl" or "Frankfurter Wuerstchen". Over time, they also became known as "Wiener Wuerstchen" (Vienna sausages), though in Austria and Switzerland, the name "Frankfurter" dominated.

After being brought to North America by European immigrants, "Vienna sausage" came to refer to only smaller and much shorter smoked and canned wieners, rather than link sausage. Beginning in 1903, North American Vienna sausages were made similarly to wieners or hot dogs, with finely ground meat mixed with salt and spices, stuffed into a long casing, and then cut into short segments for canning and cooking.

Today, Vienna sausages are made from a variety of meats, including chicken, beef, turkey, and pork, and are available in a range of flavourings, such as smoke, mustard, chilli, or barbecue sauces.

Vienna Sausage in Vienna

In Vienna, the term ""Wiener" refers to a different type of sausage, and asking for a "Wiener" will likely get you a thicker slicing sausage. The Vienna sausage is called "Frankfurter" in Vienna and is made from a mix of pork, beef, and bacon, served with a roll or a slice of dark bread and mustard.

While the Vienna sausage is not the typical Viennese street food, there are many other varieties of sausages available at local stands. Some of the most popular sausages at Viennese sausage stands include the Käsekrainer, a smoked scalded pork sausage with bits of melting cheese inside, and the Bratwurst, a slim, long pork and veal sausage that can also include bacon.

How Vienna sausages differ in Vienna compared to North America

Vienna sausages, or "wiener sausages", are indeed related to the Austrian capital. In Vienna, the term "Wiener" is uncommon, and the sausage is usually called a Frankfurter.

The Vienna sausage is a thin parboiled sausage, traditionally made with a mixture of pork and beef, and encased in sheep's intestine. It is then smoked at a low temperature. In Vienna, these sausages are often cooked in water or broth and served with a roll, mustard, and ketchup—a combination that is commonly known as a hot dog.

In North America, Vienna sausages are shorter, smoked, and canned. They are made similarly to hot dogs, with a fine, paste-like texture, and mixed with salt and spices such as garlic powder, onion powder, coriander, and nutmeg. They are stuffed into a long casing, cooked, and then cut into short segments for canning. They are available plain, or with flavourings such as mustard, chilli, or barbecue sauce.

In Vienna, sausages are also available with a variety of toppings and sides, including:

• Kren (horseradish)
• Gurkerl/Essiggurke (gherkin)
• Pfefferoni (chilli pepper)
• Brot (slice of dark bread)
• Semmel (white bread roll)
• Pommes (chips/fries)

The two most popular sausages in Vienna are the Frankfurter and Käsekrainer. The latter is a coarser sausage with bits of cheese in it, which is fried until the cheese melts and forms a crust.

Vienna sausages in Vienna are also larger in size, sometimes reaching the length and thickness of a forearm.

What are the main types of Vienna sausages?

Vienna sausages are thin parboiled sausages traditionally made with ground pork and beef, packed into casings made from sheep's intestine, and then smoked. In North America, Vienna sausages are pre-cooked and canned, and are usually made from a combination of pork, chicken, and/or beef trimmings.

There are four main types of Vienna sausages:

Frankfurter, Wiener Würstchen or Sacher Würstel

Also known as the classic Vienna sausage, this variety is commonly cooked in broth or water and served on a roll with mustard and ketchup, in the style of a hot dog. It is a lightly spiced fried sausage that is a common favourite, often eaten at barbecues.

Käsekrainer

This is a coarser sausage with bits of cheese in it. The Käsekrainer is fried, melting the cheese and creating an oozy crust across the sausage's surface. It is usually pre-sliced to prevent a volley of melted cheese from bursting out when sliced.

Debreziner, Depreziner or Debrecziner

A lightly smoked, reddish sausage with a hint of paprika, giving it a little more spice than your usual Bratwurst or Frankfurter. This sausage originated in Hungary and is a legacy of Vienna's history as the capital of the former Habsburg dominions.

Sacherwurstel

A darker, higher-quality, and longer version of the Frankfurter.

In addition to the four classic varieties, there are a few other types of Vienna sausages worth mentioning:

• Grillwurst: similar to Bratwurst but more heavily spiced.
• Currywurst: a recent import from Germany, this is a Bratwurst with curry powder, curry sauce, or curry sprinkled over the sausage.
• Waldviertler: a darker, thick-skinned, smoked sausage named after the Waldviertel lowland region of Austria, which is known for its good beer and harsh climate.
• Klobasse or Burenwurst: a parboiled sausage with less finely-diced contents, similar to Käsekrainer but without the cheese.

What are the best-rated Vienna sausage stands in Vienna?

Vienna's sausage stands, or "wurstelstands", are an integral part of the city's food culture and social scene. Here are some of the best-rated Vienna sausage stands in Vienna, Austria:

Bitzinger Würstelstand

Bitzinger is one of the most famous and touristy sausage stands in Vienna, located in the heart of the city behind the Opera House and the Albertina Museum. It offers classic sausages like cheese-filled Käsekrainer, roast Bratwurst, and Frankfurters, as well as champagne for the post-opera crowd. Bitzinger has achieved cult status in Vienna, with long queues of locals and tourists alike testifying to the popularity of its sought-after sausages.

Würstelstand Leo

Würstelstand Leo, founded in 1928, is the oldest sausage stand in Vienna. Now run by the founder's granddaughter, it continues to offer an extensive menu at reasonable prices. The "Big Mama" platter, featuring a giant Käsekrainer sausage, pickles, bread, spicy sides, and sauces, is a popular choice.

Zum Scharfen Rene Würstelstand

Located just steps from the city centre, Rene's Würstelstand is known for its spicy sausages. Proprietor René Kachlir offers a range of homemade chili sauces to accompany your chosen piece of meat. The currywurst is a favourite among customers, and the spice level of the default "curry" sauce packs a punch.

Würstelstand am Südtiroler Platz

This sausage kiosk is located by the city's main train station, the Hauptbahnhof, attracting an eclectic mix of customers. The cheese-filled Käsekrainer, which can be upgraded to "Art des Hauses," is a standout order. Schnitzels, burgers, and even gabelroller (pickled herring filets) are also on the menu.

Zum Goldenen Würstel

Don't be fooled by its lacklustre appearance; this street stall in the middle of Vienna's shopping hub offers delicious and filling sausages at affordable prices. With a wide range of choices and friendly staff, it's a great spot for a quick bite.

Würstelstand am Hohen Markt

Located in one of Vienna's oldest and most historic squares, this würstelstand is known for attracting large crowds, especially on Friday and Saturday nights. The Käsekrainer, gooey on the inside and crispy on the outside, is a favourite among locals for a late-night snack.

What are the ingredients and preparation methods of Vienna sausages?

Vienna sausages are typically made from pork and beef, and sometimes chicken or turkey. They are thin parboiled sausages, traditionally encased in sheep's intestine, and given a low-temperature smoking. In Europe, they are often longer and thinner than their North American counterparts, which are usually canned and much shorter.

Vienna sausages are fully cooked and can be eaten straight from the can. They can be heated in a microwave or on a stove, or fried in a pan for a crispy texture. They are a versatile ingredient, used in a variety of recipes, including:

• Pigs in a blanket
• Jalapeno popper pigs in a blanket
• Filipino-style spaghetti
• Sausage and macaroni casserole
• Little smokies wrapped in bacon
• Grape jelly and mustard sausages
• Arroz con Salchichas (Cuban and Puerto Rican dish with sausages and rice)
• Vienna sausage burritos
• Salchipapas (Peruvian dish with French fries and fried Vienna sausages)
• Bacon-wrapped brown sugar sausage
• Stir fry with vegetables
• Flavored rice
• Pasta
• Scrambled eggs
• Breakfast burritos

Frequently asked questions