vienna sausage

• ウインナーソーセージ

WordNet

1. the capital and largest city of Austria; located on the Danube in northeastern Austria; was the home of Beethoven and Brahms and Haydn and Mozart and Schubert and Strauss (同)Austrian capital, capital of Austria
2. highly seasoned minced meat stuffed in casings
3. short slender frankfurter usually with ends cut off

PrepTutorEJDIC

1. ウィーン(オーストリアの首都;ドイツ名は Wien)
2. 『ソーセージ』,腸詰め

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/10/22 09:07:56」(JST)

wiki en

[Wiki en表示]

For the mathematical concept, see Wiener sausage.

Würstl, virsli or European vienna sausage

Smoked Vienna sausages

North American Vienna sausage in tomato sauce

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. The word Wiener means Viennese in German; in Austria the term Wiener is uncommon for this food item, as it identifies a type of cold cut.

The ingredients, preparation, size and taste can vary widely by both manufacturer and region of sale.

Europe

In some European countries, cooked and often smoked wieners 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", harking not to the wiener itself, but to the long sandwich as a whole.

North America

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 from 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 also available plain (in a gelatin, similar to aspic) or with a variety of flavorings, such as smoke, chili or barbecue sauces.

In some regions (especially the American South) these canned versions of Vienna Sausages are colloquially referred to as "Veye-EEnna" or "Vie-ee-nee" (vɑI-iː-nə / vɑI-iː-ni) sausages, or simply "vie-ee-nees." They are a common staple in lunches for those working in the skilled trades (such as construction trades) due to their ability to be eaten without being heated, their portability, and stable shelf life in hot climates. They are often paired with saltine or Ritz Crackers.

In popular culture

Homer Simpson professed his love for canned Vienna sausages in the season three episode of The Simpsons titled "Black Widower". Homer said: "You can't go wrong with cocktail weenies. They taste as good as they look, and they come with this delicious red sauce, it looks like ketchup, it tastes like ketchup, but brother, it ain’t ketchup."

See also

• Canned food
• Frankfurter Würstchen
• Hot dog variations
• List of sausages
• List of smoked foods
• Potted meat food product

References

UpToDate Contents

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English Journal

• Authenticity control of game meat products - A single method to detect and quantify adulteration of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon) by real-time PCR.

• Druml B1, Grandits S1, Mayer W2, Hochegger R2, Cichna-Markl M3.
• Food chemistry.Food Chem.2015 Mar 1;170:508-17. doi: 10.1016/j.foodchem.2014.08.048. Epub 2014 Aug 20.
• This contribution presents a single real-time PCR assay allowing the determination of the deer content (the sum of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon)) in meat products to detect food adulteration. The PCR assay does not show cross-reactivity with 20 anim
• PMID 25306377

• Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants.

• Meloni D1, Consolati SG2, Mazza R2, Mureddu A2, Fois F2, Piras F2, Mazzette R2.
• Meat science.Meat Sci.2014 Aug;97(4):443-50. doi: 10.1016/j.meatsci.2014.02.012. Epub 2014 Feb 23.
• The aim of the present study was to investigate the occurrence of Listeria monocytogenes in ten Sardinian fermented sausage processing plants. A total of 230 samples were collected and 40 L. monocytogenes isolates were obtained and subjected to serotyping and investigated for the presence of ten vir
• PMID 24769142

• Salmonellosis outbreak due to Salmonella enteritidis phage type 14b resistant to nalidixic acid, Austria, September 2010.

• Hrivniaková L1, Schmid D, Luckner-Hornischer A, Lassnig H, Kornschober C, Angermayer J, Allerberger F.
• Euro surveillance : bulletin Européen sur les maladies transmissibles = European communicable disease bulletin.Euro Surveill.2011 Aug 25;16(34). pii: 19952.
• We report on a salmonellosis-outbreak due to Salmonella Enteritidis phage type 14b resistant to nalidixic acid (S. Enteritidis PT14b Nx) among residents and employees of a student residence in Austria, September 2010. The outbreak was described and analysed by a retrospective cohort study, and micro
• PMID 21903036

Japanese Journal

• 酵母様かび産生多糖を添加したウインナーソーセージの性状

• 中岡 寛,大橋 登美男
• 東筑紫短期大学研究紀要 (35), 37-43, 2004
• NAID 40006588857

• ウインナーソーセージの保存中の細菌数ならびに亜硝酸根量の変化

• 金井 美恵子,川崎 佳子,工藤 澄江 [他]
• 実践女子大学家政学部紀要 15, 119-122, 1978-05
• NAID 110000461035

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• Vienna sausage - Wikipedia, the free encyclopedia

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