Demystifying Vienna Sausages – Uncovering the Meaty Truth Behind These Mystery Meats

Chances are you’ve seen those little cans of Vienna sausages on store shelves and wondered – what exactly is in those cute little hot dogs? Their soft, almost mushy texture seems questionable. And the ingredient lists on the cans raise more questions than answers. Let’s unravel the mystery of what type of meat gives Vienna sausages their distinctive look and taste

A Brief History of Vienna Sausages

Despite the name, Vienna sausages didn’t actually originate in Austria. They were invented in the late 1800s by a butcher named Emil Frey, based in Frankfurt, Germany. Frey hit upon the idea of grinding various meat trimmings and spices into a paste, stuffing it into casings, then cooking and canning the little sausages for longer shelf life. Their popularity spread across Europe and ultimately around the world.

The moniker “Vienna sausages” likely comes from their resemblance to weiners and frankfurters from Vienna, Austria which were fashionable at the time. However, true Viennese sausages are all beef and much larger. So Vienna sausage is a bit of a misnomer!

Traditional Meat Blends for Vienna Sausages

Most modern Vienna sausage contains a blend of the following meats:

• Pork – The most common base, often 70% or more of the total meat. Keeps sausage affordable.

• Beef – Added for texture and heartiness. Typically 10-20% of meat content.

• Chicken – Lean chicken trim adds moisture and mild flavor Around 5-10% usually,

• Turkey – Sometimes used instead of chicken for its delicate juiciness. 5-15% of mix.

• Mechanically Separated Meat – Salvaged meat and skin particles. Cheap filler

The exact ratio varies by brand. But pork generally dominates, with beef and poultry rounding out the mix.

Specialty Meat Varieties to Try

While traditional pork/beef blends are most common, you can also find specially flavored Vienna sausages made with meats like:

• Spicy Chorizo – Imparts kick from paprika and chili pepper.

• Andouille Sausage – Smoky Cajun-style pork and spices.

• Bratwurst – German veal and pork with robust seasoning.

• Kielbasa – Eastern European style all-beef garlicky sausage.

• Smoked Sausage – Oaky flavor from natural wood smoke.

• Cheddar Cheese – Dry cheese powder adds creamy tang.

• Beer Brats – Malty flavor and slight alcohol taste.

So don’t limit yourself to plain Jane pork Vienna sausages! Try an exciting meat variety for a flavor adventure.

How the Meat is Prepared for Canning

Producing canned Vienna sausages involves finely grinding the meat blend and mixing in water, salt, corn syrup and spices. This paste is stuffed into casings and fully cooked sous vide style in hot water or steam. The casings are removed after cooking. At this stage, the sausage meat has a soft, spreadable texture with about 80% moisture content.

The cooked sausage meat logs are chilled to firm them up enough for slicing into bite-size pieces. These little sausage coins are packed in broth or sauce inside cans for added flavor and moisture. A quick canning process sterilizes and vacuum seals the cans, giving a long unrefrigerated shelf life of 1-2 years or more.

So while they look like mini hot dogs, the fine pureed texture of Vienna sausage meat is actually much different than a traditional grilled frank.

Nutrition Profile – Low Fat But Also Low Meat

Given their incredibly smooth, almost mushy consistency, you may assume Vienna sausages are highly processed and full of mystery meat.

In reality, they must – by USDA law – contain real meat as advertised on the label. However, their nutrition stats reveal some of the shortcuts taken:

• Low protein – 7-10g per serving. Real beef hot dog has 15g+.

• High water content – Up to 80% moisture vs. 50% in all-meat sausage.

• Added corn syrup and carbs – For enhanced flavor and texture.

• Nitrates/nitrites – Curing salts keep the pink color without much real meat.

• High sodium – Often 500mg+ per serving.

So while Vienna sausages conveniently pack portable protein, they are far from a nutritional powerhouse when you consider the high water content and marginal meat quantity.

Should You Bite Into the Mystery?

Now that you know exactly how Vienna sausages are made, let your taste buds be the judge if they belong in your shopping cart or pantry. Just don’t expect a traditional sausage experience.

With their distinctly smooth, finely ground meat and retro canned appeal, Vienna sausages occupy a unique territory between hot dog and Spam. Love them or leave them, there’s no denying these little sausages have etched out a strange but enduring niche in canned food history!