Würstelstand Classic · Boiled Frankfurter
Wiener Würstchen
Photo: Lupus in Saxonia / Wikimedia Commons · CC BY-SA 4.0
Each city names it after the other: in Austria it's sold as 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: Frankfurt-trained butcher Johann Georg Lahner is credited with creating it in Vienna in the early 19th century by combining pork and beef in one casing — which is why both cities have a claim to it.
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