Natural form

Vienna sausages in their compact, pale pink cylindrical form before heating.

Shows the defining physical characteristics — size, shape, color, and smooth emulsified surface — so a reader can identify the ingredient on sight.

Proteins

Vienna Sausage

Small, mild, smoked pork-and-beef sausage sold fresh or canned, eaten warmed or in stews.

Vienna sausages are short, slender, finely emulsified sausages of pork and beef, lightly smoked and named for their Viennese origin. Fresh versions (Wiener Würstchen) are gently heated and served with mustard and bread; canned versions are a popular cheap snack and pantry protein. The texture is soft and the flavor mild and salty.

Vienna sausage traces its name to Vienna, Austria, where the original Wiener Würstchen (or Wienerli in Switzerland) is a higher-quality pork sausage with minimal fillers. American versions derived from this tradition are typically more processed, combining pork and beef with often-added mechanically separated poultry, additional fillers, and seasonings that extend shelf life and reduce cost. The result is a small, fully cooked, smoked sausage that has become a pantry staple precisely because it offers quick protein at low cost—ready to eat straight from the can or warmed in minutes. Canned varieties dominate grocery shelves, packed in broth with a softer, more processed texture, while fresh refrigerated versions from butcher counters or specialty shops offer noticeably better snap and flavor. Despite a modest reputation, properly heated fresh Vienna sausage with a pan-browned exterior has genuine appeal as a weeknight protein; the key is choosing quality and handling it correctly. Because "Vienna sausage" is a category descriptor rather than a protected designation, quality varies dramatically between brands and formats—read ingredient lists and seek fresh or minimal-ingredient options when flavor matters.

Measured in: g
Storage: Fridge

Types & varieties

Canned Vienna Sausage

Packed in broth; most common grocery store format; fully cooked and ready to heat and eat; softer texture than fresh

Fresh/Chilled Vienna Sausage

Refrigerated section with shorter shelf life; typically has better snap and less processed flavor; must be cooked before eating

Jumbo Vienna Sausage

Larger diameter version; still shorter than standard frankfurters; good for slider applications

Common uses

Warmed as a quick protein snack with mustard and crackers for a no-prep mealAdded to vegetable stews in the last 10–15 minutes of cooking to warm through without falling apartSliced into potato or macaroni salads for added protein and smoky flavorSpeared on party appetizer trays with cheese cubes, olives, and toothpicksFried briefly in a skillet with a little oil until cut sides are lightly browned, then folded into baked beans or scalloped potatoesSimmered in beer-based sauces for German-style appetizersServed in soft slider rolls as a hot dog substitute for children's lunchboxes

Tips & pitfalls

Do not overheat canned Vienna sausages in boiling water—2 to 3 minutes is sufficient, or they turn rubbery and split
Prick canned sausages with a fork before microwaving to prevent the casing from bursting and making a mess
For noticeably better texture, slice the sausages and pan-fry in a thin layer of oil until lightly browned on the cut sides
Canned varieties are already seasoned and salted—taste before adding more sodium to any dish you incorporate them into
When adding to soups or stews, wait until the last 10–15 minutes of cooking so they hold their shape
Fresh Vienna sausages must reach an internal temperature of 160°F (71°C) before serving; grill, pan-fry, or simmer until done
Seek fresh refrigerated varieties from the butcher counter or specialty shops rather than relying on canned for the best snap and flavor
Read ingredient labels—higher-quality versions contain fewer fillers, mechanically separated meats, and additives like carrageenan

Nutrition

155kcal

Energy

649 kJ · per 100 g

Where the calories come from

Protein 50%Carbs 1%Fat 49%

Protein

18.8g

38% DV

Carbs

0.5g

0% DV

Fat

8.1g

10% DV

Fiber

0% DV

Sugars

of which

Sodium

593mg

26% DV

Notable micronutrients

Vitamin B1254% DV

Niacin (B3)29% DV

Zinc28% DV

Vitamin B625% DV

Riboflavin (B2)18% DV

Phosphorus14% DV

Source · USDA FoodData Central · approx. Sausage, turkey, fresh, raw

View on FDC →

In the shops

Matched grocery products

Egg Sausage
BONPREU · kg · Bonpreu
€3.79
Egg Sausage
SALGOT · kg · Bonpreu
€4.99
Pork Sausage
BONPREU DE L'ERA · kg · Bonpreu
€5.99
Fresh Sausage
640 g · Mercadona
€3.62
Rabbit Sausage
BONPREU · kg · Bonpreu
€6.75
Catalan Sausage
BONPREU · kg · Bonpreu
€1.89

Good to know

Origin: Named for Vienna, Austria; American version derived from Austrian Wiener Würstchen, typically more processed with additional fillers
Primary Proteins: Pork and/or beef, often with added poultry; quality varies by brand
Processing: Fully cooked and smoked; most varieties are ready-to-eat straight from the can
Typical Size: 2–3 inches (5–8 cm) long; thinner than standard frankfurters
Casing: Collagen or cellulose casing (often removed on smaller links); some fresh varieties use natural pork casing
Shelf Life (Canned): 2–5 years unopened; refrigerate after opening and use within 1 week
Shelf Life (Fresh): Refrigerate; use by sell-by date, typically within 1–2 weeks
Sodium Content: High; canned varieties commonly contain 400–600 mg per serving

Substitutes

Frankfurters/Weenies — Similar smoky flavor and texture; cut into 2-inch pieces if needed to match the smaller Vienna sausage size
Cocktail Smokies — Comparable size and smokiness; work as a 1:1 substitute in most applications
Little Smokies — Slightly sweeter, fully cooked; work well in appetizer and stew applications
Pepperoni — Suitable for sliced applications like salads; not appropriate for whole-sausage uses
Breakfast Sausage Links — Fresh rather than smoked; must be cooked; different flavor profile and not fully comparable