Vienna Sausages. What are they? | Kinds if VS | Some Tasty Recipes | The Vienna Taste-o-meter | Other Viennese Style Links
The taste of Vienna Sausages is somewhat similar to frankfurters. You can heat them up on a skillet, a frying pan, pop them in the microwave, or you can eat them right out of the can. You can even use them in your favorite recipes. Either way you use them they will be good.
Some may be put of by the texture and the feel of the sausages. They are VERY soft and spongy. So soft, in fact, you can cut one with a knife and spread it on a cracker (which isn't bad. try it!).
Vienna Sausages make a good MRE (Meals Ready to Eat) when you are out camping or hiking. The cans are small and pocketable with a pop-top lid and the sausages do not need refridgeration unless you open them (but once you open them you will finish them). If you go to the grocery store you can find them anywhere from 75 cents to $1.50 but most dollar stores carry them 2/$1. A good deal, considering.
Lite Vienna Sausages
Viennas with 50% less fat and 40% fewer calories.
Chicken Vienna Sausages
Viennas with more chicken. Same taste overall but fewer calories and less fat.
Smoked Vienna Sausages
Viennas smoked for a great flavor
Jalapeno Vienna Sausages
Viennas with a zippy jalapeno flavor added
Barbecue Vienna Sausages
Viennas marinated in a barbecue sauce.
Hot n Spicy Vienna Sausages
Viennas with cayenne pepper and other spices for a hot n spicy flavor.
Confetti Luncheon Salad 6 Servings 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in quarters ¼ cup chopped green onions 2 cups cooked rice 2 tablespoons lemon juice 1 cup dairy sour cream 2 tablespoons Italian salad dressing 1 cup chopped celery ½ teaspoon salt 1/3 cup chopped green pepper ¼ teaspoon dry mustard Combine all ingredients; mix well. Chill several hours. Remove salad from refrigerator ½ hour before serving; mix.
Crispy BBQ Bites Makes 28 Appetizers 1 cup pancake mix Vegetable oil, heated ½ cup milk 1 cup dairy sour cream 1 egg Dash hot pepper sauce 1 tablespoon vegetable oil 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE IN BARBECUE SAUCE, drained, reserving sauce Combine pancake mix, milk, egg, and vegetable oil; mix well. Cut sausages in half crosswise, coat with pancake batter. Fry in ¾ of hot oil until golden brown on both sides. Drain. Combine reserved barbecue sauce, sour cream, and hot pepper sauce. Serve as a dip for sausage pieces.
Hot Viennese Bunwich Makes 7 Sandwiches 2 cups shredded Cheddar cheese 7 frankfurter buns, split 1 3-oz. pkg. Cream cheese, softened 1 tablespoon prepared mustard Dash of garlic powder 3 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in half lengthwise. Heat oven to 400°F. Combine cheeses, mustard and garlic powder; spread on cut surface of buns. Arrange sausages diagonally on bun halves. Place buns on cookie sheet and bake at 400°F, 15 minutes or until cheese bubbles.
Meal-in-a-Bowl Salad Makes 6 Servings 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE , drained, sliced 1/3 cup chopped onion 4 hard-cooked eggs, chopped 2 cups diced cooked potatoes ½ cup mayonnaise 2 cups shredded lettuce 1 teaspoon dry mustard 1 cup sliced carrots Dash pepper ½ cup sliced celery Lettuce cups ½ cup shredded Cheddar cheese Dash paprika Combine sausages, potatoes, lettuce, carrots, celery, cheese, onion, and eggs. Combine mayonnaise, mustard and pepper; pour over salad mixture. Mix lightly; chill. Serve in lettuce cups; garnish with paprika.
Party Cheese Rounds Makes 28 Appetizers 1 cup shredded processed American cheese ¼ cup mayonnaise 1 5-oz. can ARMOUR® STAR SMOKED VIENNA SAUSAGE, drained, sliced into 12 slices 28 round buttery crackers Combine cheese and mayonnaise; spread evenly on crackers. Top each cracker with 3 sausage slices; broil until cheese melts. Saucy Sausage Over Rice Makes 6 Servings 2 5 -oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in thirds 1 15-oz. can tomato sauce 1 15-oz. can garbanzo beans, drained ½ cup chopped onion 1 teaspoon Thyme leaves, crushed ½ cup chopped green pepper 3 cups hot cooked rice 1 clove garlic, crushed ½ cup sliced stuffed green olives ¼ cup grated Parmesan cheese Cook sausages, onion, green pepper, and garlic in butter or margarine 3-5 minutes. Stir in tomato sauce, beans and thyme. Simmer, covered, 10 minutes. Combine rice with olives and cheese. Serve sausage mixture over rice mixture. Sausage & Rice Skillet Dinner Makes 6 Servings 2 5-oz. can ARMOUR® STAR VIENNA SAUSAGE IN BEEF STOCK, drained, cut into thirds 2 tablespoons chopped pimento ¼ cup chopped onion 1 teaspoon salt ¼ cup chopped green pepper Dash pepper 2 tablespoons butter or margarine 1 15 oz. can garbanzo beans, drained 2 cups water 1 cup rice In large frying pan, cook sausages, onion, and green pepper in butter or margarine 3-5 minutes. Add water, pimento, salt, pepper; bring to a boil. Stir in rice and beans; simmer, covered 20 minutes. Sausage Fried Rice Makes 6 Servings 2 5-oz. can ARMOUR® STAR VIENNA SAUSAGE IN BEEF STOCK, sliced diagonally in thirds ½ cup sliced green onions and tops ¼ cup vegetable oil 1 2.5-oz. jar sliced mushrooms drained 3 cups cooked rice 2 eggs, beaten 2 tablespoons soy sauce In a wok or large frying pan, cook sausages, mushrooms and green onions in oil over medium heat 5 minutes; stir in rice and soy sauce. Heat, stirring occasionally, 8-10 minutes. Reduce heat; stir in eggs. Cook, stirring constantly until eggs are cooked. Serve immediately South-of-the-Border Viennas Makes 28 Appetizers 2 3-1/8-oz. cans bean dip 28 round buttery crackers 1 cup shredded Cheddar cheese 1 15-oz. can ARMOUR® STAR SMOKED VIENNA SAUSAGE, drained, cut in ½ lengthwise, then in ½ crosswise Spread bean dip evenly on crackers; top with cheese. Place one piece sausage on each cracker. Broil until cheese melts. Spanish Creole Makes 6 Servings 1 cup green pepper chunks 1 8-oz. can tomato sauce ½ cup chopped onion 1½ teaspoon salt 2 cloves garlic, crushed 1 teaspoon Tabasco sauce ¼ cup butter or margarine ¼ teaspoon pepper 3 cups cooked rice 1 16-oz. can whole peeled tomatoes, cut in quarters 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in quarters In large frying pan, cook green pepper, onion, and garlic in butter or margarine over medium heat 5 minutes. Add rice, tomatoes, tomato sauce, salt, Tabasco sauce, and pepper. Heat 15 minutes. Vampire Bat Faces Makes 4 Servings 1 5-oz. can ARMOUR® STAR VIENNA SAUSAGE, drained, thinly sliced 2 tablespoons catsup ½ cup shredded processed American cheese 1 tablespoon mayonnaise 2 tablespoons sweet pickle relish, drained ½ tsp. prepared mustard 1 8 oz. can refrigerated crescent dinner rolls Heat oven to 375°F. Set aside 8 sausage slices. Combine remaining sausage, cheese, relish, 1 tablespoon catsup, mayonnaise, and mustard. Unroll dough; separate into 8 triangles. Shape each piece into an even triangle. Place 2 tablespoons sausage-cheese mixture on each triangle; fold triangle in half. Seal edges with tines of fork. Place two folded triangles side-by-side with edges folded to make vampire face, on ungreased cookie sheet. Place one sausage slice on each side of folds for eyes; repeat for remaining triangles. Bake at 375°F for 13-15 minutes. Add remaining catsup in center of face to form mouth. Vegetable Patch Salad Makes 8-10 Servings 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, thinly sliced 2 tomatoes, cut up 1 15.25-oz. can kidney beans, drained ½ cup Italian salad dressing 2 cups cooked elbow macaroni ½ cup chopped green pepper 1 17.25-oz. jar marinated garbanzo beans, drained ¼ cup chopped green onion Combine all ingredients; mix well. Chill several hours. Vienna & Noodles Makes 6 Servings ½ cup chopped onion 1-1/2 cups milk ½ cup chopped celery ½ cup mayonnaise 1 cup grated carrot ½ teaspoon Worcestershire sauce ¼ cup butter 2 cups cooked noodles 3 tablespoons flour 1 teaspoon salt 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, sliced Heat oven to 350°F. Cook onion, celery, and carrot in butter 5 minutes. Stir in flour, salt, and milk; cook, stirring constantly until thickened. Stir in mayonnaise, Worcestershire sauce, noodles, and sausages; place in 1-1/2 quart casserole. Bake, covered, at 350°F for 25 minutes. Vienna Biscuit Ring Makes 5 Servings 1 can refrigerated buttermilk biscuits (10 biscuits) 1 cup milk 2 5-oz cans ARMOUR® STAR VIENNA SAUSAGE, drained 1 10-oz. pkg. Frozen vegetables, cooked according to package directions 2 tablespoons butter or margarine ½ cup dairy sour cream 2 tablespoons flour ½ teaspoon Worcestershire sauce Heat oven to 400°F. Flatten biscuits; place in a ring, slightly overlapping, on greased cookie sheet. Put 1 sausage in center of each biscuit. Bake at 400°F 15 minutes. Thinly slice remaining sausages. Melt butter or margarine; stir in flour. Slowly add milk, stirring until thickened. Combine sauce, vegetables, sour cream, Worcestershire sauce, and remaining sausages; heat. Remove biscuit ring to platter; fill center with vegetable mixture. Vienna Mac & Cheese Makes 4 Servings 1 cup macaroni 2 cups salted water 1 5-oz. can ARMOUR® STAR VIENNA SAUSAGE, drained, sliced 2 envelopes instant cream of mushroom soup mix 4 -oz. processed American cheese, cubed In saucepan, cook macaroni in water until done. Add soup mix, sausages, and cheese, stirring until cheese melts. Vienna Sausage Bake Makes 4 Servings 2 cups frozen hash brown potatoes 1 16-oz. can cut green beans, drained ¼ cup butter or margarine ½ cup milk 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, sliced ½ teaspoon salt dash pepper 1 10-3/4-oz. can cream of celery soup 1 3-oz can French fried onions Heat oven to 350°F. Cook potatoes, covered, in butter or margarine 10 minutes. Add sausages, soup, green beans, milk, and seasonings; pour into 2-quart casserole. Bake, covered, at 350°F 15 minutes. Remove cover; top with onions. Bake, uncovered, at 350°F 10 minutes or until onions are golden brown. Vienna Sausage-Corn Chowder Makes 5 Cups ½ cup chopped onion 1 17-oz. can cream-style corn ¼ cup butter or margarine 1 tablespoon chopped parsley ¼ cup flour 1 tablespoon chopped pimento 3 cups milk 1 teaspoon salt 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, sliced ¼ teaspoon pepper Cook onion in butter or margarine until tender; blend in flour. Add milk; cook, stirring constantly until thickened. Add remaining ingredients; heat. Vienna Supper Hash Makes 4 Servings ½ cup finely chopped green pepper ¼ cup finely chopped onion ¼ cup butter or margarine 2 cups frozen hash brown potatoes 2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in ¼ slices dash pepper 4 eggs In 10 frying pan, cook green pepper and onion in butter or margarine 5 minutes. Add potatoes; cook, covered, 15 minutes, stirring occasionally. Reduce heat. Add sausages and pepper; mix lightly. Make 4 slightly rounded indentations in hash mixture and break eggs into them. Cook, covered, 7-10 minutes or until eggs are set. MICROWAVE INSTRUCTIONSMelt butter or margarine in 2-quart glass casserole; stir in green pepper, onion, and potatoes. Cook, covered, on high 6-7 minutes, stirring occasionally. Add sausages and pepper; mix lightly. Make 4 slightly rounded indentations in hash mixture and break eggs into them; pierce yolks. Cook, covered, on high 6-8 minutes, rotating dish every 2 minutes. Viennese Rarebit Makes 4 Servings 1 8-oz. jar processed cheese spread ¼ cup milk 1 5-oz. can ARMOUR® STAR VIENNA SAUSAGE, drained, thinly sliced 2 tablespoons grated onion 2 cups hot cooked rice Heat cheese and milk over medium-low heat; stir until smooth. Add onion and sausages. Serve over rice.
Libby's Original Vienna Sausages
Taste-o-meter rating: 7
Good, but not as good as Armour Star. When microwaved, they aren't very good so stick with eating them straight out of the can or pan frying them. The "broth" the sausages are in is a little too thick and cannot be drained properly. And these ones will cost you $0.75. 25 cents more than Armour Star.
Libby's Chicken Vienna Sausages
Taste-o-meter rating: 9
Right up there with Armour Star, Libby's chicken VS's are one tasty treat. The taste is not much different from regulars which is a good thing considering they have less fat and calories than reg's. They are, however, $0.99 at most stores. Other stores sell for more.
Libby's Food Company
Food of the Gods