About Me
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I am a precooked, smoked sausage, originating from Vienna, Austria, which is made of ingredients similar to frankfurters, such as pork, beef and seasonings. Each sausage is a small open-ended sausage cut into approximately 2-inch lengths and generally, packed in cans with water. Canned Vienna sausages are generally made using a simplified adaptation of the process used to mass-produce other sausages. Meats, such as chicken, beef, and pork, are ground finely and mixed with salt and spices, especially mustard, and formed into a batter, which is poured into a long casing and smoked. The sausages are cooked, chopped into equal size segments, and placed into tins or jars, usually without the casings, and, with broth or brine added, processed the same as other canned goods. They also figure into the diet of many in the US.I taste better than pickled pigs feet, but not as good as potted meat. I feel inferior to my good friend the hot dog. He is everything I am not. Everybody loves him while everybody pokes fun of me. He even gets his own bun! Some people take me camping because I am very portable and have a long shelf life. I come in regular flavor along with hot and spicy!I'm yummy in recipes!!!!!Vienna Sausage® and Noodles Recipe1/2 cup each onion and celery, chopped1 cup carrots, grated1/4 cup oleo3 tablespoons flour1 teaspoon salt1 1/2 cups milk1/2 cup salad dressing1/2 teaspoon Worcestershire® sauce2 cups noodles, cooked2 cups Vienna® sausage, drained and slicedCOOK onions, celery, carrots in oleo 5 minutes. ADD flour, salt, milk. COOK, stirring 'til thick. STIR in salad dressing, Worcestershire® sauce, noodles, sausage. PLACE in casserole and cover. BAKE at 300°F for 25 minutes.
