Does Anyone Make All Beef Vienna Sausage

Blazon of sausage

A Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German language: Frankfurter Würstel or Würstl; Swiss High german: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beefiness in a casing of sheep's intestine, then given a low temperature smoking.^{[1] [ii]} The word Wiener is German for Viennese.^[3] In Austria, the term "Wiener" is uncommon for this food item, which instead is usually called Frankfurter Würstl.^[iv]

The ingredients, preparation, size, and gustation can vary widely by both manufacturer and region of sale. Additionally, frankfurters and other sausages are easily adulterated, nigh undetectably, with meats of lower value or of undeclared species.^[5]

Europe [edit]

In some European countries, cooked and oft smoked wiener sausages bought fresh from supermarkets, delicatessens and butcher shops may be called by a name (such equally in German language or French) which translates in English as "Vienna sausage". Traditionally, they are made from spiced ham, simply in Eastern and Southern Europe frankfurters made from craven or turkey are more common; these are also sold in places with a pregnant population of people who do not consume pork for religious reasons. Wieners sold equally Vienna sausage in Europe accept a taste and texture very much like North American "hot dogs" or "frankfurters", but are usually longer and somewhat thinner, with a very light, edible casing. European Vienna sausage served hot in a long bun (kipfel) with condiments is frequently called a "hot dog", referring not to the wiener itself, but to the long sandwich as a whole.^{[6] [7]} A spiced, paprika-rich look-akin of Vienna sausage is known as debrecener.

North America [edit]

Afterwards having been brought to Northward America by European immigrants, "Vienna sausage" came to mean simply smaller and much shorter smoked and canned wieners, rather than link sausage, beginning about 1903.^{[eight] [nine]} However, they take no federal standard of identity.^[ten] North American vienna sausages are fabricated similarly to pork wieners, finely footing to a paste consistency and mixed with salt and various spices, such every bit cloves, coriander, nutmeg, garlic pulverization, onion powder and finely ground, dry red pepper.^[11] The sausages are stuffed into a long casing, sometimes smoked, always thoroughly cooked and beginning in the 1950s, the casings were removed.^[8] The sausages are and so cut into short segments for canning and further cooking. They are bachelor obviously (in a gelatin, like to aspic) or with a variety of flavorings, such every bit smoke, mustard, chili or charcoal-broil sauces. Consumption of Vienna sausages peaked in the 1940s to 1970s, but has declined since then.^[viii]

See as well [edit]

• Canned food
• Frankfurter Würstchen
• Hot dog variations
• List of sausages
• List of smoked foods
• Potted meat food production

References [edit]

1. ^ Dowideit, Anette (15 October 2015). "Discounter: Der Kampf um das billigste Wiener Würstchen". Dice Welt (in High german). Retrieved 17 September 2016.
2. ^ "Wiener Würstchen". Bund für Lebensmittelrecht und Lebensmittelkunde (in German). 24 August 2016. Retrieved 17 September 2016.
3. ^ "Wiener {ane} translation English - High german lexicon - Reverso". reverso.cyberspace.
4. ^ "Warenkunde - Frankfurter oder Wiener - gibt es einen Unterschied?". Bundesverband der Deutschen Fleischwarenindustrie (in German). half dozen June 2011. Retrieved 17 September 2016.
5. ^ Campos, Náira; Oliveira, Kamila Sá; Almeida, Mariana; Stephani, Rodrigo; de Oliveira, Luiz (eighteen Nov 2014). "Nomenclature of Frankfurters past FT-Raman Spectroscopy and Chemometric Methods". Molecules. MDPI AG. 19 (xi): 18980–18992. doi:10.3390/molecules191118980. ISSN 1420-3049. PMC6271901. PMID 25412044.
6. ^ Scott, Ellen (7 November 2015). "It's official: Hot dogs are not sandwiches". Metro. a hot dog – a frankfurter sitting snugly within two halves of a bun
7. ^ BàS / north° 200602 (p.sixteen-17). "Bon à savoir > Services > Recherche > Grasse saucisse de Vienne". Bonasavoir.ch. Retrieved 8 Oct 2015.
8. ^ ^{a b c} Andrew F. Smith (2007). The Oxford Companion to American Food and Beverage. Oxford University Press. p. 611. ISBN9780199885763 . Retrieved 8 January 2018.
9. ^ "Vienna Sausage". Merriam-Webster.
10. ^ A.M. Pearson & T.A. Gillett (1996). Processed Meats. Springer Science & Business Media. p. 397. ISBN9780834213043 . Retrieved 8 January 2018.
11. ^ C. Devine & M. Dikeman (2014). Encyclopedia of Meat Sciences. Elsevier. p. 245. ISBN9780123847348 . Retrieved 8 January 2018.

External links [edit]

• Media related to Vienna sausages at Wikimedia Eatables

sweatorid2002.blogspot.com

Source: https://en.wikipedia.org/wiki/Vienna_sausage

Share this post