Bicyclists' Wiener - Page 16 - Cycling Mob: Road Cycling, Mountain Biking and More

06-18-2004, 09:03 AM

>
> I got it from my mother in law who is native of Vienna.
>
> Also all wieners are not alike, as are all frankfurters are not
> alike.
>
> I went into a local SoCal German Deli and asked for Frankfurters a
> couple of weeks ago (I was reading from the list my mother in law had
> made). The Proprietor quickly corrected me and said "Aww, you
> mean Wieners".

If you mean all frankfurter/wieners in the U.S. are not alike, I agree.
People in the U.S. make ones out of turkey and chicken and soy and who knows
what and they think the names are interchangeable. But, don't take anything
a U.S. Deli tells you about German sausages as being authentic. There is one
near me that sells 3 different types of "bratwurst" depending on what the
meat composition is. They will insist there is a "all beef bratwurst" when
no German deli would agree to that. I lived in Germany for seven years and
noted that Frankfurters, and Wieners and especially those little white
finger-like sausages made in Nurnberg were all different in meat composition
(usually the percentage of pork or veal) and size. The only thing they had
in common was that they were all tubular in shape. If your mother-in-law
hasn't been back to Wien in a while or hasn't been to Germany, she might be
surprised at all the sausages that have sprung up in recent years.

Pat in TX