|Würstl, virsli or European vienna sausage|
The ingredients, preparation, size and taste can vary widely by both manufacturer and region of sale.
In some European countries, cooked and often smoked wiener sausages bought fresh from
|Smoked Vienna sausages|
In North America the term "Vienna sausage" has most often come to mean only smaller and much
|North American Vienna sausage in tomato sauce|
In some regions (especially the South) these canned 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 skilled trade workers (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.