[3] In Austria, the term Wiener is uncommon for this food item, which instead is usually called Frankfurter Würstl.

Traditionally, they are made from cured pork, but in Eastern and Southern Europe, sausages made from chicken or turkey are more common; these are also sold in places with a significant population of people who do not eat pork for religious reasons.

Wieners sold in Europe have a taste and texture very much like North American hot dogs, but are usually longer and somewhat thinner, with a very light, edible casing.

[9] North American Vienna sausages are made similarly to wieners or hot dogs, finely ground to a paste consistency and mixed with salt and various spices, such as garlic powder, onion powder, coriander, cloves, nutmeg and red pepper.

They are available plain (in gelatin, similar to aspic) or with a variety of flavorings, such as smoke, mustard, chili, or barbecue sauces.