Viennas

After having been brought to North America by European immigrants, “Vienna sausage” came to mean only smaller and much shorter smoked and canned wieners, rather than link sausage, beginning about 1903.However, they have no federal standard of identity. North American Vienna sausages are made similarly to pork wieners, finely ground to a paste consistency and mixed with salt and various spices, such as cloves, coriander, nutmeg, garlic powder, onion powder and finely ground, dry red pepper. The sausages are stuffed into a long casing, sometimes smoked, always thoroughly cooked. Beginning in the 1950s, the casings were removed. The sausages are cut into short segments for canning and cooking. They are available plain (in gelatin, similar to aspic) or with a variety of flavorings, such as smoke, mustard, chili, or barbecue sauces. Consumption of Vienna sausages peaked in the 1940s to 1970s but has declined since then.–Wikipedia

“they have no federal standard of identity”

Author: WmX

I stumbled off the track to success in 1968, started chasing shadows that summer. Since then, In addition to farm-laborer and newspaper photographer my occupational incarnations include dishwasher, janitor, retail photo clerk, plumber, HVAC repairman, auto mechanic, CAT scan technologist, computer worker and politico (whatever it takes to buy a camera.) I am on the road to understanding black and white photography.

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