Wurstel
Umbrella name for Viennese-style sausage served at wurstelstands with mustard and ketchup, a common Austrian street food.
Würstel is the umbrella term in German-speaking countries—especially Austria and Germany—for sausages, including several that overlap with hot dog culture. Popular varieties like Frankfurter, Bockwurst, and Käsekrainer are often sold at street kiosks (Würstelstände), where they’re served either sliced with mustard and a roll on the side, or tucked into a crusty bun. Though not identical to the American hot dog, Würstel culture played a major role in shaping the sausage traditions that inspired it. Austrian and German immigrants brought these styles to the U.S. in the 19th century, laying the foundation for what became the American hot dog. Today, Würstel remain central to quick eats and late-night snacks in cities like Vienna, Munich, and Berlin. It’s where hot dogs came from—and where they still reign in their original form.
Authentic Recipe
Ingredients
- 4 Frankfurter würstel (Traditional Austrian pork/beef mix with natural casing)
- 4 Crusty bread rolls (Semmel or rye bread)
- as needed Austrian sweet mustard (Weißwurst senf or Kremser mustard)
- as needed Hot mustard (Scharfer senf, optional)
- 2 tablespoons Horseradish (Fresh grated, optional)
Instructions
- Bring water to a rolling boil in saucepan.
- Remove from heat immediately once boiling - this prevents skin bursting.
- Add würstel to hot (not boiling) water at 75°C/167°F.
- Let stand 8-10 minutes to warm through completely.
- Warm bread rolls in oven briefly.
- Serve würstel on plate with bread roll on side.
- Provide sweet mustard, hot mustard, and horseradish as condiments.
- Traditional Austrian würstelstand style - never cut the sausage!
Related Styles (kinda)
4 similar styles
Cheese-studded sausage slid into a spiked, hollow hot-dog roll; served with sharp mustard/ketchup and pickles at Vienna würstelstands. Late-night classic.
Bacon-wrapped sausage served in bread with shredded lettuce, onions, horseradish, and pumpkin-seed-oil mayonnaise, an Austrian style.
Grilled bratwurst sausage in a white bread bun topped with raw onions, curry powder, mustard, and optionally ketchup; a spicy Austrian fast food dish.
Boiled or steamed sausage inserted into a hollowed-out bread roll, typically with mustard or ketchup; a Czech Republic staple.