• Sausages

Wienerwurst

• German: Frankfurter Wurstl
• English: Vienna Sausage

• Source: Frankfurter Wurstchen, Meat Sausage

• Derivative: Bandari, Meat Sausage
• Derivative: Hotdog, Meat Sausage
• Derivative: Rod Polse, Meat Sausage

The Vienna Beef - Frankfurt Pork Hybrid

A Vienna sausage is a long, thin, parboiled link made from finely minced pork and beef, stuffed into a sheep-intestine casing, and lightly smoked. In 1795, Johann Georg Lahner, trained as a wurstmacher in Frankfurt am Main, a Free Imperial City within the Holy Roman Empire (now Germany), under Frankfurt's strict sausage guild rules. In 1804, he opened his own butcher shop in Vienna's Neubau district. In 1805, free from Frankfurt's rules requiring that Frankfurters be made only of pork, Lahner blended high-quality beef with finely minced pork in a thin sheep-intestine casing and lightly smoked the links. He called his creation the "Wiener-Frankfurter." In this capital of the Austrian Empire, the sausage became a favorite of Emperor Franz I. The sausage introduced a firmer texture and a dual-meat flavor that differed from the German frankfurter, and it set off the famous naming reversal: Austrians called the mixed sausage a "Frankfurter" in honor of Lahner's training, while Germany and much of Europe called it a "Wiener" after Vienna. - AsNotedIn