Vienna sausage facts for kids
A Vienna sausage is a type of thin, cooked sausage. It's usually made from pork and beef. These sausages are often put into a thin covering, called a casing. After being made, they are gently smoked at a low temperature.
The word Wiener comes from German. It means "from Vienna", which is the capital city of Austria. In Austria, people usually call this type of sausage "Frankfurter Würstl" instead of "Wiener". The way Vienna sausages are made, their size, and their taste can be different. This depends on who makes them and where they are sold.
What are Vienna Sausages Like in Europe?
In many European countries, you can buy Vienna sausages fresh. They are often found in supermarkets, special food shops, and butcher shops. These sausages are usually cooked and smoked. In English, their names often translate to "Vienna sausage".
Traditionally, these sausages are made from spiced ham. However, in Eastern and Southern Europe, sausages made from chicken or turkey are more common. European Vienna sausages taste and feel a lot like the "hot dogs" or "frankfurters" you might find in North America. But they are usually longer and thinner. They also have a very light, edible casing.
Sometimes, a hot Vienna sausage is served in a long bun with sauces. This whole sandwich is often called a "hot dog". In Norway, Vienna sausages are often served in a soft, flat bread called a lefse lompe.
What are Vienna Sausages Like in North America?
European immigrants brought Vienna sausages to North America. Around 1903, the name "Vienna sausage" started to mean something specific there. It referred to smaller, shorter sausages that were smoked and then put into cans. These canned sausages are different from the longer link sausages.
North American Vienna sausages are made in a similar way to pork wieners. The meat is ground very finely until it's like a paste. Then, salt and different spices are mixed in. These spices can include cloves, coriander, nutmeg, garlic powder, onion powder, and finely ground red pepper.
The sausages are put into a long casing. They are sometimes smoked and always fully cooked. In the 1950s, people started removing the casings after cooking. The sausages are then cut into short pieces and put into cans for more cooking. You can find them plain, often in a jelly-like substance. Or they might have different flavors, like smoke, mustard, chili, or barbecue sauces.
See also
In Spanish: Salchicha de Viena para niños
