13 Vienna Sausage Recipes That are Easy to Cook

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Korean Army Stew

Budae Jiggae (Korean Army Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

A hearty and savoury Korean dish with a variety of ingredients simmered in a pot, enjoyed at the table.

Ingredients

• 1 Tbsp anchovy paste
• 1 Tbsp gochujang (Korean red pepper paste)
• 2 Tbsp gochugaru (Korean chili powder)
• 1 Tbsp rice wine
• 1 Tbsp light soy sauce
• 1 tsp granulated cane sugar
• 3 C vegetable broth
• 1 can SPAM (sliced)
• 1 can Vienna sausages (or cocktail wieners, sliced on the diagonal)
• 1 pkg enoki mushrooms (stems removed and gently rinsed)
• 1/2 package firm tofu (sliced)
• 1/4 C kimchi
• 1/4 C tteok (Korean rice cakes, rinsed)
• 1 slice American processed cheese (optional)
• 1 egg
• 1 pkg instant noodles (noodles only)
• 2 Tbsp green onions (sliced)

Instructions Make the soup base:

1. In a large bowl, mix together soup base ingredients. Add in the vegetable broth and mix together.

Assemble the budae jiggae:

1. In a large shallow pot, place the ingredients except for the instant noodles and egg. Pour the soup base over top of the ingredients.
2. Cover with a lid and bring to a boil over medium heat (on the stove or a hot plate burner) until the stew begins to simmer, about 10 minutes.
3. Reduce the heat to low and add in the instant noodles and raw egg. Continue to simmer until the noodles and egg are cooked.
4. Garnish with green onions and serve immediately. You can eat as is or serve with steamed rice and banchan (Korean side dishes).

2. German Potato Soup

German Potato Soup With Wiener Sausages is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This creamy potato soup is incredibly flavorful and filling. Enjoy with a slice of crusty bread and you’ve entered comfort food heaven.

Ingredients

• 2 pounds russet potatoes (Russet or red potatoes, peeled and diced)
• 1 package soup greens (washed, peeled, and diced)
• 32 ounces vegetable broth
• 4-6 links Wieners (aka Vienna Sausages, diced)
• ½ cup heavy cream
• 1 teaspoon nutmeg

Instructions

1. Add diced potatoes and the other vegetables to a large pot or saucepan. Add beef broth bring to a boil. Reduce to medium heat and cook until the vegetables are tender. About 15 minutes.
2. Add nutmeg and heavy cream. Use an immersion blender and blend until the soup is creamy.
3. Add the diced sausages and continue to simmer for a couple of minutes until the sausages are warm. If desired season to taste with salt and pepper.

3. Korean Style Sausage Stir Fry

Korean Style Sausage Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’]

How to make Korean style sausage stir fry. It is typically made with Vienna sausages and vegetables. A popular side dish for a Korean lunchbox!

Ingredients

• 200 g Korean style Vienna sausage
• 70 g bell peppers ((yellow red or green), julienned)
• 40 g onion ((julienned))
• Some cooking oil ((I used rice bran oil))
• 2 Tbsp tomato sauce ((Ketchup))
• 1/2 Tbsp soy sauce
• 1/2 Tbsp raw sugar

Instructions

1. In a heated skillet add some cooking oil and cook the sausage on medium high heat. Stir until the sausage is half cooked (for 1 to 3 mins depending on the sausage).
2. Add the bell peppers and onions. Stir and cook until they are wilted (for 1 to 2 mins).
3. Reduce the heat to medium heat. Pour in the sauce and mix with the rest of the ingredients (for about 1 min). Remove the skillet from the heat. Serve it with steamed rice and other Korean side dishes.

4. Breakfast Vienna Sausages

The First Thing I Learned To Cook. Breakfast Vienna Sausages. is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz Vienna sausages (about 8–10 sausages)
• 2 medium potatoes, diced small
• 1 small onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

1. 1. Parboil the diced potatoes until just tender.
2. 2. Heat oil in a large skillet; add potatoes and onion; cook until edges brown, about 7 minutes.
3. 3. Add Vienna sausages; cook until heated through and lightly browned.
4. 4. Create four wells in the hash; crack eggs into each well; cook until whites are set and yolks reach desired doneness.
5. 5. Sprinkle cheese over the top and cover briefly to melt.
6. 6. Season with salt and pepper; garnish with parsley and serve.

5. Keto Sausage and Peppers

Keto Sausage and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) smoked or Italian sausage, sliced
• 2 bell peppers (assorted colors), sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cauliflower rice (to serve)
• Optional: sliced mushrooms, 1 cup
• Parsley for garnish

Instructions

1. 1. Heat oil in a skillet over medium heat; sauté onion and peppers until tender, about 5–7 minutes.
2. 2. Add sausage; cook until browned, about 4–6 minutes.
3. 3. Add garlic and spices; cook 1 minute until fragrant.
4. 4. If using mushrooms, add and cook until tender; season with salt and pepper.
5. 5. Serve the sausage and peppers over cauliflower rice; garnish with parsley.

6. Glazed Cocktail Sausages

Vienna Sausage Appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

These cocktail sausage appetizers make the perfect finger food for a garden party or a football evening.

Ingredients

• 2 cups Coca Cola or similar drink (500 ml)
• 10 Vienna sausages (Wiener/Frankfurters/hot dogs, Note)

Instructions

1. Reduce: Pour the Coca Cola into a wider saucepan. Bring to a boil and cook until the liquid reduces by half and thickens slightly. This will take about 15 minutes, depending on how wide your pot is.2 cups Coca Cola or similar drink/ 500 ml
2. Cut sausages: In the meantime, cut the sausages into 3 equal parts about 4 cm/ 1.5 inches long and cut a cross at both ends of each sausage piece.10 Vienna sausages
3. Glaze sausages: Add the sausage pieces to the saucepan, stir well, and continue cooking, stirring often, until the liquid thickens well and the sausages are nicely coated with the glaze. This should take about 5 – 10 minutes but leave them longer, if the cola is not thickened yet.

7. Cabbage Sausage Skillet

Paprika Cabbage Sausage Skillet Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

Cabbage and sausage slices, seasoned with paprika, are sautéed in a skillet. Make this one-pan dish if you need a quick meal.

Ingredients

• 1 Tablespoon Oil (*See Notes)
• 1 Onion (sliced)
• 2 Pieces Garlic Cloves (chopped)
• ½ Teaspoon Caraway Seeds Whole (optional, you may substitute with cumin)
• 1 Teaspoon Paprika Powder (sweet or smoked (or both))
• 1/4 Teaspoon Black Pepper Ground
• 1/2 Teaspoon Salt
• 1 Pair Sausages (sliced, *see Notes)
• 3 Cups Cabbage (white or red or napa, roughly chopped)
• Chives (to garnish)

Instructions

1. Heat up a pan to a medium setting and add the oil. Add your sliced onions to the pan and stir-fry for a minute over a higher heat setting. Then sauté your onions until translucent and soft.
2. Add in your chopped Garlic and stir-fry quickly. Fry the whole content for another 1–2 minutes, or until the onions get slightly yellow.
3. Take down the heat or take the pan for a minute from the heat to add the spices.
4. Add one by one the spices, Caraway seeds, Paprika powder, Black Pepper, and Salt as well.
5. Toss in your sausage slices
6. Take the pan back to the heat and stir-fry the contents on higher heat for a minute. Reduce the heat and cook for another 2–3 minutes.
7. Now it’s time to add in the chopped cabbage. Mix the cabbage into the skillet content.
8. Stir-fry for 3 minutes on high heat, then reduce heat and let cook further for 1–2 minutes without mixing further. The cabbage should be cooked through but can have a slight crunchy texture.
9. Garnish with cut chives and serve still hot.

8. Vienna Sausage Casserole

Five Star Vienna Sausage Casserole (1974) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 1

Ingredients

• 16-ounces cut green beans, drained
• 16-ounces kidney beans, drained
• 16-ounces butter beans, drained
• 16-ounces pork and beans in tomato sauce
• 2 tablespoons horseradish
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 10 ounces Armour Vienna Sausage in Beef Stock, drained, cut in half lengthwise
• Onion slices

Instructions

1. Heat oven to 350 degrees F.
2. Combine beans, horseradish and seasonings: pour into 10- by 6-inch baking dish.
3. Arrange sausages, cut side down, over beans.
4. Bake at 350 degrees F. for 30 minutes or until bubbly.
5. Remove from oven.
6. Separate onion slices into rings; overlap rings down middle of dish.

9. Fried Vienna Sausage

Fried Vienna Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans Vienna sausages (about 14 oz total)
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups cooked white rice
• Optional: chopped parsley for garnish

Instructions

1. 1. Heat oil in a skillet over medium heat; sauté onion and pepper until soft.
2. 2. Add garlic; cook 1 minute.
3. 3. Add Vienna sausages; fry until browned.
4. 4. Stir in paprika; season with salt and pepper; cook 1–2 minutes.
5. 5. Serve over rice and garnish with parsley.

10. German Lentil Soup

German Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘4’, ‘4 -6’]

Traditional German lentil soup with potatoes, vegetables, and sausages, this Linsensuppe is one of the best German soups there is.

Ingredients

• 1 tablespoon oil
• 4.5 oz smoked pork belly with rind or smoked bacon (125 g, Note 1)
• 1 large onion
• 2 carrots
• 1 piece celeriac (about 50 g/ 1.7 oz)
• 1 small leek
• 1 cup brown lentils (200 g/ 7 oz)
• 6 – 8 cups stock (1.5-2 liter, Note 2)
• 3 bay leaves
• 1 teaspoon dry lovage
• 10.5 oz potatoes (300 g)
• 1 teaspoon sugar
• 2-4 tablespoons balsamic vinegar (to taste)
• fine sea salt and pepper
• 8 Vienna sausages or Frankfurters

Instructions

1. Pork belly or bacon: If you use smoked pork belly or bacon with rind, keep it in one piece. Rindless, chopped smoked bacon or pork belly can be used instead.4.5 oz/ 125 g pork belly or bacon
2. Heat the oil in the pot. Add the smoked pork belly with rind or the smoked bacon with rind in one piece and fry it well on both sides. If using already cubed bacon or pork belly without the rind, fry them all over as well.1 Tbsp oil
3. Add ingredients: In the meantime, finely chop the onion, carrots, celeriac, and leek. Add them to the pot and stir. Leave the pork belly in the pot.1 large onion + 2 carrots+ 1 piece celeriac or 2 celery stalks + 1 small leek
4. Add the rinsed lentils and about ¾ of the broth or stock to the pot. Add the bay leaves and the dry lovage. 1 cup/ 200 g lentils + ¾ of 6-8 cups stock + 3 bay leaves + 1 tsp dried lovage
5. Simmer: Stir, bring to a boil, and let cook on low heat for about 30 minutes or until the brown lentils are quite soft but not perfectly done yet.
6. Add potatoes: In the meantime, peel and chop the potatoes into small cubes. Add them to the pot. The soup should be really thick, but if you find it too thick, you can add some or all of the remaining stock at this point.10.5 oz/ 300 g potatoes
7. Cook: Bring to a boil again and continue cooking the soup for about another 20 – 30 minutes or until the potatoes and lentils are soft.
8. Chop pork belly: Remove the whole piece of pork belly or bacon, if using. Remove and discard the rind. Chop the rest of the pork belly or bacon into small pieces. Return them to the soup.
9. Adjust the taste with salt, pepper, sugar, and balsamic vinegar. Add only 2 tablespoons vinegar first and add more to taste. salt + pepper + 2-4 Tbsp balsamic vinegar, to taste
10. Add sausages: Just before serving, heat the sausages in a large pot of water and serve 1 or 2 sausages per person. For a speedier version, slice the sausages thickly and heat the sausage pieces in the soup. Serve as suggested above.8 sausages

11. Arroz Con Salchichas

How to make rice w/ vienna sausage (arroz con salchichas) is a practical addition to this collection, with a straightforward method and adaptable serving options.

An easy peasy rice dish you can serve with any type of stewed beans, a salad and some sweet plantains. A very common latin rice dish.😃enjoy

Ingredients

• 3.0c Long grain white rice
• uncooked
• 2.0 Sm Cans of Vienna sausage
• 3.0c Water
• 2.0Tbsp Sofrito
• 1.0Tbsp Tomato Chicken bouillon powder
• 2.0Tbsp Tomato paste
• 2.0Tbsp Canola oil
• 1.0tsp Adobo
• 1/4tsp Garlic powder
• 1/4tsp Onion powder
• 1.0tsp Packet of sazon w/ culantro & achiote

Instructions 1.

12. Keto Gumbo

Keto Gumbo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz andouille sausage, sliced
• 1 cup sliced okra (fresh or frozen)
• 1 cup diced onion
• 1 cup diced celery
• 1 cup green bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons almond flour
• 2 tablespoons olive oil
• 4 cups chicken stock
• 14 oz can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 bay leaves
• Salt and pepper
• Cauliflower rice for serving
• Fresh parsley for garnish

Instructions

1. 1. Sauté onion, celery, and bell pepper in oil until softened.
2. 2. Add garlic; cook 1 minute.
3. 3. Stir in almond flour; cook 2–3 minutes to form a light roux.
4. 4. Add sausage; cook 4–5 minutes.
5. 5. Add tomatoes, stock, okra, thyme, paprika, cayenne and bay leaves; simmer 15–20 minutes.
6. 6. Season with salt and pepper; discard bay leaves; serve over cauliflower rice; garnish with parsley.

13. Sausage Soup

Sausage Soup – Czech Frankfurtská polévka is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

Enjoy a tasty Czech soup called Frankfurter soup! It is filled with garlic, sweet paprika, and bits of Vienna sausages.

Ingredients

• 3 medium potatoes (any waxy or all-purpose variety, e. g. Yukon Gold)
• 1 medium onion (peeled and finely chopped)
• 2 cloves garlic (peeled and crushed)
• 1/4 cup all-purpose flour
• 1/2 Tablespoon sweet paprika powder (Hungarian style)
• 1 and 1/2 Tablespoon lard ((or sunflower / canola oil))
• 6 cups chicken broth (or vegetable broth)
• 1/4 teaspoon ground black pepper
• salt (the exact quantity depends on the saltiness of the broth used)
• 7 ounces Vienna sausages
• 1 Tablespoon parsley greens (chopped, to garnish (optional))

Instructions

1. Before you start cooking: Peel and finely chop 1 medium onion. Peel and crush or mince 2 cloves garlic. Peel 3 medium potatoes and cube them.
2. In a saucepan, heat a tablespoon of lard over medium heat. Add the finely chopped onions and sauté until light brown. Stir thoroughly. This takes about 5 minutes.
3. Add 1/4 cup all-purpose flour and sauté briefly for about 30 seconds. Lumps will form in the bottom of the pot but don’t worry, they will be neatly disposed of in a moment.
4. Pour in 1/2 Tablespoon sweet paprika powder and stir again for 30 seconds at most. If you did it longer, the paprika would turn bitter.
5. Get ready 6 cups chicken broth and a ladle. Remove the pot of onion roux from the heat source and pour in one or two ladles of broth. Whisk diligently until the lumps dissolve, and you are left with a thickened mash at the bottom of the pot. Only now, add another ladleful of broth and whisk again. Return to the stove and carefully add the rest of the broth, stirring constantly.
6. Bring the soup to a boil, then turn the heat down to a minimum. Add potato cubes and crushed garlic–season with salt and 1/4 teaspoon ground black pepper. Cover with a lid and leave to simmer for 15-20 minutes until the potatoes are soft. Stir from time to time as the flour tends to sit to the bottom and get burned.
7. While the soup is cooking, slice 7 ounces Vienna sausages and fry them in the remaining fat in the pan. Fry at a somewhat lower temperature; the sausages should not be brown, just slightly golden.
8. Once the potatoes soften, remove the soup from the stove. Add the fried sausages immediately. If necessary, add salt and pepper, and you’re ready to serve!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.