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Pure pork Vienna sausages from Trentino, made according to traditional northern recipes. Savour the flavour of real Alpine Vienna sausages on barbecues, in hot dogs or in rice salads. Tyrolean cooked salami is made using a similar process to our mortadella, finely grinding the meat, flavourings and spices until you get a smooth mixture, which is then cooked and smoked.
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Trentino Speck
Cooked hams
Oven-baked specialities
Tyrolean cooked salami
and Vienna sausages
Mortadella
Aged sausages and salami
Pancetta
Typical Trentino
specialities
Italian charcuterie
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Vienna sausages are a type of meat made by grinding pork with salt, spices and flavourings. The mixture is packed into casings and cooked in the oven at a temperature of around 80°C, which varies depending on the size of the Vienna sausage.
They’re not just for rice salad: there are many ideas for cooking with Vienna sausages.
Let’s start with currywurst, one of the most popular street foods in Germany.
It features curry sauce, made with chopped white onion fried in oil along with a pinch of sweet paprika. You then add tomato passata, a little ketchup, cumin, curry powder and salt and adjust the sauce with water until you get a creamy texture. In the meantime, you boil the Vienna sausages with a little curry powder in the cooking water, then put them on the grill for a moment to make them crispy. You serve the Vienna sausages with a helping of curry sauce and a side of French fries.
Another perfect accompaniment for grilled Vienna sausages is balsamic onion. It’s incredibly quick to make: cut a Tropea onion into round slices, cook it in a saucepan with some extra virgin olive oil, pepper, balsamic vinegar and curry powder. When it’s nice and soft, pour the round onion slices over the grilled Vienna sausages and you’ll see how good it is!
Puff pastry and Vienna sausages seem born to go together, thanks to the cylindrical shape of the Vienna sausage which allows it to be rolled up in puff pastry in the blink of an eye using a technique that’s even within the reach of those of us who aren’t exactly Michelin-starred chefs.
Mini Vienna sausage rolls are perfect for an appetiser. Roll out the puff pastry, spread over a light coating of mustard and roll it up around a Vienna sausage. Brush the rolls with a beaten egg, cut them into 3-4 cm slices and bake them at 200°C for about a quarter of an hour.
If you cut the puff pastry into a triangle and roll it up around the Vienna sausage, you’ll get a snack croissant. To make your Vienna sausage croissant even more delicious, you can spread a coating of mustard or cheese spread inside the puff pastry, or sprinkle it with pieces of mozzarella. Even on short notice, you can have your appetiser ready in no time.
In Rome they might say “è la morte sua” (or it’s to die for) when talking about Vienna sausage and sauerkraut. It’s an extremely simple recipe. Put two cloves of garlic into a saucepan with a couple of anchovies, some oil and a drop of white vinegar. Add some savoy cabbage leaves cut into strips. Season with salt and pepper and cover with a lid. Keep cooking until the cabbage is nice and soft, now serve it with the Vienna sausages already cooked in a non-stick pan or on the grill. You can serve them on a plate or in a sandwich with a good helping of mustard.
A toastie with Vienna sausage and cheese is a comfort food that you can treat yourself to once a week, when you really feel like something scrumptious. You need a soft cheese like Asiago or Fontina. A flatbread with Vienna sausage and grilled aubergines is also amazing.
Depending on the recipe you have in mind, you can boil them in the pack, or flash fry them in a non-stick pan with no sauce for 4-5 minutes, while they’re just as good on the grill.
Yes, because they’re already cooked. However, to be extra safe, it’s best to eat them after cooking them again (boiled in the pack or cooked in a non-stick pan or on the grill).
In Germany and Austria, practically every region has its own version of Vienna sausage, a little like the Italians do with their typical cured meats in every part of Italy. The most well-established types of Vienna sausage, and which have also become more popular outside of German-speaking countries, are:
FRANKFURTER lightly smoked, this is the most common type of Vienna sausage in Italy, perfect with sauerkraut or for hot dogs.
BRATWURST are white Vienna sausages, made from pork loin, and simply have to be eaten with mustard.
SERVELADE are the “plumpest” Vienna sausages, with a more delicate flavour, perfect with potato salad.
It’s not exactly the most diet-friendly recipe in the world, but you’ve got to try them once in your life seeing how they’re so trendy right now, helped by American films and TV series that have made this snack popular in Europe too.
Make a batter with cornmeal, “00” ultra-fine flour, sugar, salt, baking powder, paprika, milk and egg. Thread the Vienna sausages onto skewer sticks, coat them with the batter and then fry them. Garnish them with your favourite sauces (ketchup, mustard or barbecue).
If you’re used to the intense flavours of Italian charcuterie, this is another world requiring a different approach. It’s not your classic salami to be sliced and put in bread, but rather an ingredient for dishes or just to be eaten with something else.
It’s a cooked salami made by grinding pork and flavoured with spices, in particular paprika, typically found in central European cuisine.
The classic pairing is with olives, gherkins and pickled peppers, so much so that there’s even a version of this cooked salami that already contains peppers and olives.
