<P> A Vienna sausage (German: Wiener Würstchen, Wiener; Viennese / Austrian German: Frankfurter Würstel or Würstl; Swiss German Wienerli; Swabian: Wienerle or Saitenwurst) is a kind of sausage that is traditionally made from pork and beef . The word Wiener means Viennese in German . In Austria the term "Wiener" is uncommon for this food item, which instead is usually called Frankfurter Würstl . </P> <P> The ingredients, preparation, size and taste can vary widely by both manufacturer and region of sale . </P> <P> In some European countries, cooked and often smoked wiener sausages bought fresh from supermarkets, delicatessens and butcher shops may be called by a name (such as in German or French) which translates in English as "Vienna sausage ." Traditionally, they are made from spiced ham . Wieners sold as Vienna sausage in Europe have a taste and texture very much like North American "hot dogs" or "frankfurters", but are usually longer and somewhat thinner, with a very light, edible casing . European Vienna sausage served hot in a long bun with condiments is often called a "hot dog", referring not to the wiener itself, but to the long sandwich as a whole . </P> <P> In North America the term "Vienna sausage" has most often come to mean only smaller and much shorter smoked and canned wieners, rather than hot dogs . North American vienna sausages are made similarly to pork wieners, finely ground to a paste consistency and mixed with salt and spices, most notably mustard, then stuffed into a long casing, sometimes smoked, and always thoroughly cooked, after which the casings are removed as with hot dogs . The sausages are then cut into short segments for canning and further cooking . They are available plain (in a gelatin, similar to aspic) or with a variety of flavorings, such as smoke, chili or barbecue sauces . </P>

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