vienna sausage recipe
The Best vienna sausage recipe
For my family, they’re a comfort food staple. My kids always ask for them, especially when they’re in a bit of a picky phase, because they’re mild enough to appeal to even the fussiest eaters. And honestly, they’re not just kid food. I’ll sneak them into wraps with avocado and salsa for a quick lunch, or mix them into a batch of homemade taco seasoning for a whole week’s worth of meals. They’re also surprisingly light on calories compared to heavier sausages, packed with lean protein and iron, which makes them a solid choice for keeping everyone fueled without feeling heavy. Plus, they’re easy to prep ahead—just cook a big batch and freeze extras for later. It’s that kind of no-fuss, no-stress recipe that makes cooking feel less like a chore and more like a habit.
Classic Vienna Sausage Recipe
A simple, homemade version of Vienna sausages—flavorful, tender, and perfect for grilling or baking. Ideal for sandwiches, salads, or as a standalone dish.
🥘Ingredients
- 1 lb ground pork
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup tomato sauce
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
👨🍳Directions
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1
Mix ground pork and beef in a large bowl until combined. Add breadcrumbs, egg, salt, pepper, garlic powder, and onion powder. Stir until evenly coated. -
2
Stuff the mixture into sausage casings, tying off each link about 4 inches long. Secure with kitchen twine if needed. -
3
Place sausages on a baking sheet lined with parchment paper. Bake at 375°F for 20–25 minutes, or until internal temperature reaches 160°F. -
4
For a glaze, combine tomato sauce, brown sugar, Worcestershire sauce, and smoked paprika. Brush over sausages and return to the oven for 5–7 minutes to caramelize.
🔧Equipment
- Mixing bowls
- Meat grinder or food processor
- Sausage casings
- Kitchen twine
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Vienna Sausage Recipe Works
❓ Frequently Asked Questions About Vienna Sausage
How do I reheat vienna sausages without drying them out?
Reheat vienna sausages in a gentle oven at 300°F (150°C) for 10–12 minutes, wrapping them loosely in foil to retain moisture. Alternatively, warm them in a skillet over low heat for 2–3 minutes, stirring occasionally.
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Can I substitute ground pork for the traditional ground beef in vienna sausages?
Yes, you can use a mix of ground beef (70%) and ground pork (30%) for added richness. Keep the fat content balanced—pork may require slightly less fat to maintain texture.
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What’s the secret to keeping vienna sausages from falling apart during cooking?
Ensure the ground meat mixture is chilled before shaping into links. Overworking the dough can weaken the sausage. Also, avoid pressing too hard when forming them—let them rest for 10 minutes before cooking.
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How long should I cook vienna sausages for a perfect doneness?
Cook until they reach an internal temperature of 160°F (71°C) for medium doneness. Use a meat thermometer for accuracy. They’ll continue cooking slightly after removing them from the heat.
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Can I freeze vienna sausages for later use?
Yes, freeze cooked sausages in an airtight container or freezer bag for up to three months. Thaw overnight in the fridge before reheating. Uncooked sausages freeze well for up to two months.
