Vienna sausage
Vienna Sausage
Vienna sausage (pronunciation: /ˈviːɛnə ˈsɔːsɪdʒ/) is a type of sausage that is traditionally made from pork, but can also be made from beef, chicken, or turkey. The name "Vienna sausage" comes from the city of Vienna, Austria, where these sausages were first produced.
Etymology
The term "Vienna sausage" was first used in the mid-19th century and is a direct translation of the German term "Wiener Würstchen", which literally means "Viennese little sausage". The term "Wiener" is derived from "Wien", the German name for Vienna.
Description
Vienna sausages are typically small, thin sausages that are pre-cooked and often sold in cans. They are usually eaten hot, either boiled, steamed, or grilled, and are commonly served with bread, mustard, and/or sauerkraut. In some regions, they are also used as an ingredient in dishes such as stews and casseroles.
Related Terms
- Frankfurter: A type of sausage that is similar to the Vienna sausage, but is typically larger and made from a different blend of meats.
- Bratwurst: A type of German sausage that is made from pork, beef, or veal.
- Kielbasa: A type of Polish sausage that is typically larger and spicier than the Vienna sausage.
- Sausage: A general term for a food item made from ground meat, often combined with spices, which is then stuffed into a casing and cooked or cured.
See Also
External links
- Medical encyclopedia article on Vienna sausage
- Wikipedia's article - Vienna sausage
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski