Even if you have never tried them, chances are you've seen them on grocery store shelves
next to other canned meat classics like Spam and corned beef hash.
Of course, we're talking about Vienna sausages.
To the unfamiliar eye, they may look suspiciously similar to the hot dogs we know and love.
But the two meaty, savory treats have some subtle yet meaningful differences.
The first is obvious to anyone who's tried one of each.
Vienna sausages tend to be softer in texture than most hot dogs, which offer the familiar
light yet snappy casing and firm bite.
The second crucial difference doesn't even require tasting them.
Vienna sausages are shorter and have open ends, while longer hot dogs are closed within
their casings.
There are also some finer distinctions between the two.
Traditionally, Vienna sausages included a variety of meat from pigs, cows, and even
horses, while frankfurters typically used only pork.
In modern times, this has changed, with several top hot dog brands like Hebrew National selling
all-beef Kosher versions.
These are often considered higher-end products than mixed-meat dogs.
The two sausages have crucial differences in their origins as well.
Vienna sausages were originally referred to as wieners — a term derived from the German
name for Vienna: "Wien."
While it's not clear whether they were first made in Vienna or simply named after the area,
they're nonetheless distinct from frankfurters, which unsurprisingly trace their roots to
Frankfurt, Germany.
It's important to note that the canned, mass-produced Vienna sausages you'll find on the supermarket
shelf differ from the versions available in other parts of the world — particularly
Germany and nearby countries.
American Vienna sausages are produced from an almost paste-like mixture of meat and spices
that are fully cooked and sometimes smoked.
European Vienna sausages are typically sold in delis, meat cases, or as street food instead
of canned, and they are served with a light casing similar to an American hot dog.
So while there are some noteworthy distinctions, the two do share many similarities.
That's especially true when compared to the many other types of sausages popular in cultures
all across the globe.
Despite their similarities, it seems there is far less enthusiasm over Vienna sausages
— those in a can, anyway — than there is for the beloved hot dog.
Are these weenies, perhaps, an acquired taste?
If so, it's one that not everyone's been able to acquire.
One Reddit discussion devoted to these sausages did unearth a few fans, though even those
who liked them didn't seem to display any overt enthusiasm.
The one word that recurred most often in the comments thread, however, was "disgusting,"
with "gross" running a close second.
One Redditor who pulled no punches said of the sausages:
"They look like embalmed baby fingers and taste like s—."
Over on Quora, these pudgy pink porkish products didn't fare much better.
Some said they ate Vienna sausages when they were kids but couldn't stand them as adults,
while one person, who called them "nasty," pointed out that the texture is "nothing like sausage."
Vienna sausages are pre-cooked and may be eaten straight from the can, which makes them
convenient for stocking your doomsday bunker.
If the zombie apocalypse isn't imminent, however, it might be a better idea to heat them up.
As with any ready-to-eat meat product, there's always a slight chance of bacterial contamination
that might result in food poisoning.
Heating them up to a temperature of 165 degrees Fahrenheit should result in a safer sausage.
We'd suggest frying, grilling, or baking rather than microwaving, as anything that can alter
the texture would be a step in the right direction.
In fact, should you be trying Vienna sausages for the first time, you may wish to take a
few extra steps to enhance the flavor a bit.
One Redditor suggests mixing them with ramen and other ingredients to make a kind of DIY
budae jjigae, while another recommends using them to make fried rice with a fried egg on top.
Still others prefer dousing them in hot sauce.