![]() When buying a hot dog in Vienna you will get a Frankfurter in the familiar long bread roll, you know it. This is the Georg Lahner’s original invention and the name Frankfurter Würstchen is protected as a designation of origin. However, if you visit Germany and have Frankfurter Würstchen, you will get a slightly shorter but thicker version with just pork. Don’t translate it to Wiener Wurst, as there is a type of cold meat here called Wiener. What you will know as Vienna sausage is called Frankfurter here in Vienna, a mix of pork, beef and bacon, served as a pair with a roll or a slice of dark bread and mustard. Viennese Sausage Varieties At Sausage Stands in Vienna Below you will find a list of all major local specialities.Īre there really pig ears and other low quality animal parts in Vienna sausages? As for the Austrian Ministry of Food and Agriculture, Frankfurters need to include first quality pork and beef, and bacon. However, if you have local sausages at a Vienna sausage stand, do try the many other varieties of sausages you won’t get anywhere else. Subsequently, lightly smoke your Vienna sausage to get the characteristical taste.Ĭomparing the taste of Vienna sausages, or Frankfurters, in Vienna to the North American weenies, they taste very similar. ![]() Originally, the sausage case used sheep intestines but you can use any type of edible casing. If you make sausage purely from beef, you’ll have to call them Vienna beef sausages, or Vienna beef hotdogs. Some sausages also include bacon and some potato starch. To make a Vienna sausage grind some pork and beef with water, white pepper, nutmeg, garlic, pickling salt and mustard into a silky texture. When you travel to Austria and ask for a Wiener you will likely get a much thicker slicing sausage, rather than a scalding sausage. Later on, they were sometimes called Wiener Wuerstchen (Vienna sausages), though in Austria and Switzerland the name Frankfurter dominated. Consequently, he sold his sausages as a new type of Frankfurter Wuerstchen. When Frankfurt butcher Johann Georg Lahner moved to Austria’s capital Vienna in 1805 he was able to refine his original pork sausage recipe with some beef. While the Wiener originates from the German city of Frankfurt, it is called Vienna sausage outside of Austria and Switzerland – why? In fact, there is a fine difference: A Vienna sausage includes both pork and beef, while the original Frankfurter sausage just contains pork, apart from salt and spices such as mustard. Therefore, if you want to get behind the Viennese sausage culture and beyond what it says on the can, get real insight in this post from a Wiener (Viennese). On top, Vienna sausage refers to a different sausage in Austria’s capital, while there are a dozen excellent Vienna sausage varieties you can eat at local sausage stands. For a simple snack there is much confusion about the Vienna sausage.
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