The Frankfurter - known in Germany as "Wiener Würstchen", in Switzerland as "Wienerle" - were in the 7th district in Vienna from that Frankfurt invented butcher (butcher) Johann Georg Lahner (1772-1845). On May 15, 1805, they were first introduced in Vienna sold. These sausages (Austrian for Sausages), which were long, thin, and which you got in pairs, have been an indispensable part of the international menu for generations.
The in Gasseldorf at Ebermannstadt in the Franconian Switzerland native Johann Georg Lahner was as a young lad Frankfurt am Main went to learn the butcher's trade there. As was customary at the time, he then went on a hike and came to Vienna. A romantic love story began there, without which the "Wiener sausages“Presumably never would have existed. Lahner met an older baroness who fell in love with him and with her financial support enabled him to set up a butcher's shop.
Lahner Tried different recipes to improve the frankfurters that are around in the area Frankfurt am Main have been known since the 13th century and have been protected as a geographical designation of origin since around 1860. Lahners The recipe was different from that of the Frankfurtersmade exclusively from pork.
At that time were in Frankfurt the pork and beef butchers were still strictly separated, which was not the case in Vienna. Lahners „Frankfurter“Consisted of a good mixture of half beef and half pork with a new mix of spices. The Frankfurters were the predecessors of the Frankfurter (Wiener sausages).
The acceptance at court helped to achieve the big breakthrough. In fact, it happened that Lahner was invited to the Hofburg. He came "at the graciously granted pre-tasting date“With a silver terrine to order at the blackboard His Majesty his crisp "Frankfurter“To serve. Emperor Franz I. immediately declared the sausages to be his favorite dish. Followed him Schubert, Grillparzer, Nestroy, Johann Strauss and many more famous people. The Frankfurterthat one with mustard or Horseradish (Horseradish) served, became a fork breakfast - that's what a small morning snack is called in Vienna - for fine Viennese society. From the emperor Franz I. became a messenger to the butcher every day Lahner sent to get fresh sausages for the yard.
But there was still one problem to be solved: How should you? Frankfurter Eat in fine company if you were careful about etiquette? With a knife and fork? The princess who is never wrong when it comes to questions of style Pauline von Metternich solved the problem by simply putting the cutlery aside and picking up the sausage.
Johann Lahner died a famous man in 1845 and was buried in Vienna's central cemetery. It wasn't until 1967, when his great-grandson Leopold and his wife died, that the butcher's shop closed Neustiftgasse forever. In Austria alone, 630 million pairs of Frankfurter are consumed annually.
The different names with which the sausages are referred to cause confusion to this day. Those who - in Austria - to the FrankfurtersViennese say should be careful. Because if she Viennese order, you will get one Sliced sausage. It cannot be repeated enough: Frankfurters and Frankfurter are two different sausages, one is that Frankfurt variant and the other, probably better known worldwide, is that Viennese variant.
There is another variant of the Frankfurter, the so-called Sacherwurstel. But what is the difference to the classic Frankfurters? First of all they are Sacher sausages smoked and therefore stronger in color and a little darker. This also makes them taste spicier and smokier. They are also a bit longer than the classics. The original Sacher sausages are made by the Viennese company Booze produced.
The "Viennese“In no way correspond to the recipe of Lahner from 1805. This original recipe is available under the name "Original Gasseldorfer Lahner sausages“Protected by patent.
The (Viennese) sausage stand is the traditional Austrian variant of the snack stand: A free-standing sales stand in which mainly small meat dishes are offered for quick consumption. The sausage stand as a "cult" is relatively young, the entry into popular culture took place from the 1980s, through stories in films and magazines. The sausage stand became just like the Viennese brand Heurige or that Coffeehouse.
Resetarits - the sausage stand
This facility was used during the k.u.k. Monarchy founded to secure an income for war invalids. Originally it was a mobile sales booth; It was not until the 1960s that permanent stands were allowed in Vienna.
At the sausage stand
"Original" Viennese sausage stands have their own Viennese jargon, which is not easy to understand for non-residents. For example, when ordering a "Eitrigen mit an Schoafn, an Bugl und ana Hüsn zua" ("Eitrige" = cheese krainer; "Schoafa" = hot mustard; "Bugl" = bread end piece, better known as "Scherzerl"; "Hüsn" = bottle of beer) .
Potato soup with sausages and bacon
Ingredients for 4 servings
300 g potatoes 50 g bacon diced into small pieces 60 g onions (chopped) 50 g carrots (diced) 80 g celeriac (diced) 15 g dried, soaked and chopped mushrooms 4 tablespoons of oil, a little flour 1 1/2 L beef broth 2 cloves of garlic Salt, pepper, thyme
Heat the oil and fry the bacon, onion and remaining vegetables in it. Dust with flour and add a little beef broth, then reduce a little. Pour in some more beef stock, then add the mushrooms and the (not crushed) garlic cloves and simmer for 10-15 minutes.
Only then add the potatoes and cook on a low flame until they are soft but not mushy. Season with thyme, salt and pepper. Add the sausages that have meanwhile been brewed (and cut into pieces). Bring to the boil briefly and serve hot.