Cheese dog: Difference between revisions

===Viennese Cheese WurstWursts===

Austrian cuisine is often associated with Viennese cuisine, but there are significant regional variations. Würstlstände are sausage stands that punctuate the sidewalks in Austria. In Vienna you'll find a wiener, a word commonly used to describe what most Americans refer to as a hotdog. Claims are made that the term hot and dog has been used as a synonym for sausage since the 1800s, with accusations that sausage makers used dog meat. Wiener refers to Vienna in Austria, whose city name in German is "Wien", home to various types and styles of hot dogs and sausages. Sausages in Austria and other parts of Europe vary in size, length and width and are distinguished by their type. While certain types of sausage appear on menus described as würst, there is a large variety of sausages that can go by the same name. Bratwurst, for instance, is sometimes based on pork, sometimes on veal, sometimes stuffed into slender lamb casings, sometimes wider. The most common würste: Burenwurst is a South African sausage distinguished by its coarse texture Burenwurst and in Viennese dialect, "Buanwuascht" and is served with a kaiser bun. Waldviertler wurst is named after Waldviertel, a region in lower Austria, and is a pork-based sausage lightly smoked. Debreziner named after Debrec is a city in Hungary and they are made with plenty of paprika. Frankfurter is named after Frankfurt in Germany, and is long, slender, boiled sausage distinguished by an extremely fine meat interior and you can call them Wieners. In Vienna you can find a Wienerwurst styled sausage filled with a white cheese, and it is quite usual to see people eating it sliced with mustard and a beer. It is also common to find the veal or pork sausage served in a bistro and accompanied by warm buttered potatoes.