While I haven’t seen the movie yet, we had a “Sausage Party” of our own recently out of sheer lunchtime boredom, comparing the well known brand Libby’s® Vienna Sausage with a knock-off under Walmart’s Great Value™ brand.
In economically better times, these infamous “micro weiners in-a-can” may not be a regular staple in the pantry. However, while growing up when our parents were struggling to make ends meet, like SPAM, Vienna Sausage was THE go-to protein of choice. And it probably still is for many of you, irregardless of income level.
Personally I never cared for Vienna Sausage as a kid, nor do I now. In fact, I can’t remember EVER personally buying a can of the stuff, at least for my own consumption.
In my opinion, Vienna Sausage tastes basically like a tube-shaped version of Deviled Ham Meat Spread; that of which what I’d imagine cat food tastes like. It sure smells the same. Bringing to mind “that” SPAM Spread I reviewed a while back I somewhat detested.
That said, still, I don’t detest Vienna Sausage. I’ll eat it if it’s say, in an omelette like this…
We’ll get to more ways to serve Vienna Sausage shortly (no pun intended), however first let’s compare these two brands.
Notice Walmart’s Great Value Vienna Sausage has more girth, appearing plump and swollen compared to the Libby’s brand. Which has me thinking already that it has more “filler” mixed in it with a chemical name requiring 4 syllables to pronounce properly. lol
Actually in slight variation, the ingredients for Walmart’s Great Value Vienna Sausage are quite standard fare for most other types of highly processed weiner/sausages and “meat in a can”: mechanically separated chicken, water, beef, pork, salt, corn syrup. contains 2% or sess of: natural flavors, garlic powder, dextrose, sodium nitrite. Broth: chicken broth.
Not surprisingly, the Libby’s Vienna Sausage ingredients are almost identical: mechanically separated chicken, chicken water, beef, pork, contains less than 2% of salt, sugar, spices, sodium erythorbate, flavoring, sodium nitrite, garlic powder.
See, I told you there’s at least one “chemical” ingredient with at least 4 syllables in “erythorbate”, which I won’t bother looking up, nor do I want to know. lol
Getting to it, we (4 of us) tried each one side-by-side, having the Libby’s® and Great Value™ Vienna Sausage handed to us blindly, consecutively one after the other, using simply a glass of water as a palate buffer (chaser).
And guess which one unanimously won the sausage shootout? Walmart’s Great Value won! The Great Value® beat Libby’s Vienna Sausage by an admittedly slim margin, having a slightly better, natural tasting “meaty” flavor and more pleasing, firmer texture vs. the slightly more artificial tasting and mushier Libby’s®. And this is eating it straight out of the can at room temp’, not pan-fried, as most (sane) folks would do to serve it.
Now let’s crank up the fun and take this from a Vienna Sausage Party to a Vienna Sausage Fest! As in the various fun ways to serve and eat Vienna Sausage. Oh like with “Saimin” (instant ramen) as shown above. Yeah, that’s pretty “ghetto”, but hey, sometimes them “Cheap Eats” are the most satisfying!
Fried Rice Pork Adobo Omelet with side of Vienna Sausage. Image source: Vincent T./Yelp
If not mixed IN the omelette, the obvious other way being pan-fried on da’ side with eggs (and rice, not shown) is another popular way us locals enjoy eating Vienna Sausage for breakfast… or lunch… or dinner… or at 2am in the morning after a rough night. lol
One thing I’ve never seen in person or tried are Vienna Sausage Pig-in-the-Blankets. Yet whaddaya’ know? A quick Google search and yep, it’s been done!…
Vienna Sausage Pig-in-the-Blankets. Image source: SnapDish.com
Awe, da’ cute!
Nor have I seen or tried a Vienna Sausage Manapua, which surprisingly did NOT show up in Google.
I’ve also never tried Vienna Sausage in a bun like a hot dog, yet not surprisingly, that’s been done.
While searching there, an interesting dish I found is this Latin dish called “Arroz Con Salchichas”, which translates to “Rice with Vienna Sausage”. How Vienna Sausage translates to “Salchichas” is beyond me, but if I ever get another dog, I’m naming him or her “Salchichas”. For short, he would be “Sal”, or her “Sally”. “Awe, your dog is so cute! What’s his name?” I reply, “Salchichas” but you can call him “Sal”. LOL!!!
By far the most bizarre way I’ve tried Vienna Sausage (as if the sausage itself isn’t mysterious in itself) is straight out of the can and added in a bowl of Shoyu mixed with Vinegar, the same way you make Shoyu Mango as shown above. So make pretend them mangoes are Vienna Sausage, and there you go. IIRC, they also added some Tobasco into the mixture for added kick.
What’s funny is, this “Shoyu Vienna Sausage” was served as a pupu (appetizer) at a housewarming party I attended up in Makawa’o on Maui a while back. Where I tell you, when that landed on the table, I CRACKED-UP! I was like, “WTH is this?! Are you serious?! Shoyu Vienna #&%))in’ Sausage?! Oh man, this SO MUST be a Maui thing.” lol
Yet you know what? Not bad! Pretty good, actually. That tangy zip from the vinegar combined with the robust depth of the shoyu not only masks the weirdness of the sausage itself, but also compliments its mystery meat weirdness. Especially when the shoyu and vinegar soak into the more porous inner parts of the sausage.
Vienna Sausage: Love it or hate it? Always got a can or two (or whole case) in your pantry? Any brand and/or flavor preference such as Hot & Spicy, Smoked or Barbecue? How do you prepare and serve it?
• Vienna Sausage Madness (a smackdown on a variety of flavors!) – Wouldn’t Ya’ Know It blog