You can find an entertaining “Würstel ABC” at – so you can understand everything that is sometimes said at Viennese sausage stands. At truly “authentic” Viennese sausage stands, you’ll also find Viennese “Schmäh” (a uniquely Viennese charm) in addition to sausage – for instance, a cheese sausage with a “heel” of bread becomes “a Eitrige mit an Buckl” in Viennese dialect (“festering pus with a hunchback”), accompanied by “an 16er Blech” (a can of “Helles” lager beer, preferably from the Ottakringer Brewery in Vienna’s 16th District). The oldest sausage stand still in existence in Vienna is “Leos Würstelstand” (Leo’s Sausage Stand), which has existed since 1928. They were invented in order to secure the possibility of an income for disabled veterans – the first sausage stands were operated by former soldiers. The history of the Würstelstand – or sausage stand – hearkens back to the imperial monarchy. The Viennese “fast food” institution – the Würstelstand 56 in the Altlerchenfelder Hauptstrasse, is considered the inventor of this creation, which he later named “Frankfurter sausages” and which outside of Vienna are described as “Wiener Würstchen” (small Viennese sausages). Johann Lahner, who came to Vienna in 1804 and made the first “Lahner’sche Würstel” (Lahner sausages) at building no. One sausage even achieved worldwide fame – the Frankfurter sausage. Only when goulash conquered Vienna did sausage undergo a brief crisis – the typical Viennese solution was to combine both of them, and “Würstel mit Saft” (sausage with gravy) was invented.įrankfurter Würstel Frankfurter sausages (or “Wiener Würstchen”) On Thursdays and Fridays there were sausage days in the taverns. Half a century later the Viennese butchers had already upgraded – more than twenty types of sausage were on offer, among them a genuine, made-in-Vienna (in the Simmering district) Nürnberger (small, thin bratwurst from Nuremburg), along with Braunschweiger (type of liverwurst that is nearly always smoked), Gothaer (made from the choicest pork and seasoned without garlic), Debrecziner (pork sausage heavily spiced with paprika, garlic, pepper, marjoram, etc.), Rhenish and Polish sausages. Yet in Vienna at the time there were in principle only eight types of sausage: Selchwürste (cured or smoked sausage), Cervelade (at the time a cooked sausage made from pork), Extrawurst (an Austrian scalded cold cut), Bratwurst (sausage usually composed of veal, pork or beef), Leberwurst (liverwurst), Blutwurst (blood sausage), Augsburger (made of veal or leaner pork and not smoked) and Presswurst (head cheese), and Knackwurst came later. At the beginning of the 19th century, beef and pork were primarily used for sausage products, although veal was sometimes used. “Durri, durri!” (“Hard, hard!”) the Italian Salamucci – the salami merchants in Baroque Vienna, extolled their wares. In Vienna, sausage only really became popular after the Napoleonic wars and the state bankruptcy of 1811, when the Viennese longed after a crisp roast yet meat and game had become too expensive. In the ensuing millennia, sausage went on to become a genuine culinary triumph in occidental culture. History’s first known sausage eater was ostensibly Antinus, the son of Eupithes, whom Homer had eat in this quote from the Odyssey: “goats’ stomachs, filled with fat and blood, which we laid on red-hot coals for the evening feast…” – comparable to today’s blood sausage. For many ball attendees, the concluding visit to a sausage stand (Würstelstand) is practically obligatory and is simply a fixed part of a successful night at the ball. Viennese sausages and the Viennese sausage standĭo you know this too? You’re strolling through the city, bought a lot and then your stomach starts growling? Or you’re downtown with friends late at night and you get a little hungry? Or you were really stylish and elegant at one of the many great Viennese balls, and after dancing the night away you’re in the mood for a snack? Where do you go, to one of the American burger chains? Or do you prefer to grab a tuna wrap, or a quick salad or small sandwich? I’m not Viennese by birth, but I can’t resist a crisply fried cheese sausage or a browned bratwurst or a tasty Leberkäse roll every once in a while.
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