Würstelstand Classic · Boiled Frankfurter
Wiener Würstchen
Photo: Lupus in Saxonia / Wikimedia Commons · CC BY-SA 4.0
Vienna and Frankfurt have argued for over a century about which city actually invented it — in Austria it's simply called a 'Frankfurter,' while Germans call the same sausage a 'Wiener.'
A smooth, finely emulsified pork-and-beef sausage in a thin natural casing is gently poached and served hot in pairs with mustard and a bread roll. Vienna's countless Würstelstand kiosks sell them around the clock, from lunch crowds to post-opera night owls.
Why it's made this way: A 19th-century Viennese butcher is often credited with combining pork and beef into one casing, a recipe he reportedly learned partly in Frankfurt — which is exactly why both cities claim it.
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