Viennese Sausage (German: Wiener WÃÆ'¼rstchen, Wiener ; Vienna/Austria German Language: Frankfurter WÃÆ'¼rstel or WÃÆ'¼rstl ; Swiss German Wienerli ; Swabian: Wienerle or Saitenwurst ) is a half-baked sausage made traditional from pork and beef in a lamb cauldron, then given a low temperature smoking. The word Wiener means Vienna in German. In Austria the term "Wiener" is not common for this food, which is usually called Frankfurter WÃÆ'¼rstl.
Materials, preparations, sizes and flavors can vary widely by both the manufacturer and the sales territory.
Video Vienna sausage
Europe
In some European countries, roasted and often smoked sausages bought from supermarkets, grocery stores and butchers can be called by name (as in German or French) translated in English as "Viennese sausages." Traditionally, they are made of spiced ham. Wieners sold as Viennese sausages in Europe have very similar flavors and textures such as North American "hot dog" or "frankfurter", but are usually longer and slightly thin, with a very light and edible casing. The Viennese Viennese sausage is served hot in a long bun with spices often called "hot dogs", not referring to the wiener itself, but for the long sandwich as a whole.
Maps Vienna sausage
North America
After being taken to North America by European immigrants, the "Viennese sausage" only meant shorter and much shorter and canister shorter wieners, than connecting sausages, beginning around 1903. However, they lacked a federal identity standard. North American vienna sauce is made similar to pork sausage, finely ground into a paste of consistency and mixed with salt and spices, such as cloves, coriander, nutmeg, onion powder and finely ground, dry red pepper. Sausages are put into long casing, sometimes smoked, always cooked thoroughly and started in the 1950s, the cases were removed. Sausages are then cut into short segments for canning and further cooking. They are available plain (in gelatin, similar to aspic) or with various flavors, such as smoke, chilli sauce or barbecue. Vienna sausage consumption peaked in the 1940s to the 1970s, as it declined.
See also
- Canned food
- Frankfurter WÃÆ'¼rstchen
- Hot dog variety
- List of sausages
- List of smoked foods
- Potted meat products
References
Source of the article : Wikipedia
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