"Bon à savoir > Services > Recherche > Grasse saucisse de Vienne". a hot dog – a frankfurter sitting snugly within two halves of a bun "It's official: Hot dogs are not sandwiches". Bundesverband der Deutschen Fleischwarenindustrie (in German). ^ "Warenkunde - Frankfurter oder Wiener - gibt es einen Unterschied?".^ "Wiener translation English - German dictionary - Reverso".Archived from the original on 2 April 2019. Bund für Lebensmittelrecht und Lebensmittelkunde (in German). "Discounter: Der Kampf um das billigste Wiener Würstchen". Consumption of Vienna sausages peaked in the 1940s to 1970s but has declined since then. They are available plain (in gelatin, similar to aspic) or with a variety of flavorings, such as smoke, mustard, chili, or barbecue sauces. The sausages are cut into short segments for canning and cooking. Beginning in the 1950s, the casings were removed. This Vienna sausage can be eaten right out of the can. The sausages are stuffed into a long casing, sometimes smoked, always thoroughly cooked. The Vienna sausages are made with chicken, have beef and pork added and include a delicious smoked flavor. North American Vienna sausages are made similarly to pork wieners, finely ground to a paste consistency and mixed with salt and various spices, such as cloves, coriander, nutmeg, garlic powder, onion powder and finely ground, dry red pepper.
However, they have no federal standard of identity. A spiced, paprika-rich look-alike of Vienna sausage is known as debrecener.Īfter having been brought to North America by European immigrants, "Vienna sausage" came to mean only smaller and much shorter smoked and canned wieners, rather than link sausage, beginning about 1903. European Vienna sausages served hot in a long bun with condiments are often called "hot dogs," referring to the long sandwich as a whole.
Wieners sold in Europe have a taste and texture very much like North American hot dogs, but are usually longer and somewhat thinner, with a very light, edible casing. In some European countries, cooked and often smoked wiener sausages bought fresh from supermarkets, delicatessens and butcher shops may be called by a name (such as in German or French) which translates in English as "Vienna sausage." Traditionally, they are made from cured pork, but in Eastern and Southern Europe, sausages made from chicken or turkey are more common these are also sold in places with a significant population of people who do not eat pork for religious reasons. In Austria, the term "Wiener" is uncommon for this food item, which instead is usually called Frankfurter Würstl. Versatile, ready to eat Vienna canned sausage Chicken sausage with beef and pork added and a smoky flavor Eat the canned smoked sausages right out of the. The word Wiener is German for ' Viennese'. Vienna sausage ( German: Wiener Würstchen, Wiener Viennese/ Austrian German: Frankfurter Würstel or Würstl Swiss German: Wienerli Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking. North American Vienna sausage dipped in tomato sauce
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