The language of sausages

They speak German in Vienna, though this may come as a surprise should you overhear a conversation between two locals. As well as the different pronunciation, “Viennese” has its own vocabulary, too. Particularly when it comes to sausages.

• The local Viennese dialect has various colourful names for its sausages
• Some are original, others perhaps invented to entertain German tourists
• No need to learn them: anyone you meet will likely speak English, too
• See also: Guide to sausages in Vienna

Wienerisch and Wurst

The pronunciation of the Viennese German dialect (called “Wienerisch”) can turn innocent syllables into gutteral utterances that bear only a passing resemblance to the equivalent words in Hochdeutsch (“standard German”).

Fortunately for those who learnt their German in school or evening classes, you can get used to the accent. Eventually.

Then all you have to do is understand what the words actually mean, because whoever wrote your German dictionary seemingly never went to Vienna.

Wienerisch is actually an important window into the culture and history of the city, reflecting the wit, wisdom and linguistic ingenuity of the Viennese people.

So just as Nordic languages allegedly have numerous words for snow, so it is with Wienerisch and some day-to-day Viennese items – like the humble Wurst (sausage).

You could order a Käsekrainer sausage with a crust of dark bread and mustard in dictionary German. Or you could order an Eitrige (a pus-filled object), with a Bugl (hump) and a G’schissenen (that which is excreted).

Bon Appétit!

(An Eitrige)

The thing is, once you get over the unexpectedly imaginative vocabulary, you can see what the Viennese mean. A Käsekrainer is a popular sausage with bits of cheese inside. When grilled and sliced, the cut surface really does look like something needing antibiotics. And if you’ve ever squeezed mustard out of a tube…

Your sausage might also arrive with Bluat (blood), an Oaschpfeiferl (a rectal whistle) or a Krokodü (crocodile), better known as ketchup, a chilli pepper, and a sliced pickled gherkin. If you prefer, ask for a few extra Glasaugen (glass eyes) or small pickled onions.

When you’re done, wash it all down with a sechzehner Blech (a sixteenth tin). Vienna’s local brewery (Ottakringer) is at home in the city’s 16th district.

Oh, and if you want your sausage quickly then ask for it tschennifa, a bit of US English integrated into Viennese (tschennifa = Jennifer, from the singer “Jennifer Rush”).

In the interest of truth and integrity, it’s important to point out that locals and linguists argue about the authenticity of many of these expressions – some may have been invented to amuse tourists. But as they say in Austria, “Das ist ein Streit um des Kaisers Bart” – that’s just arguing about the Emperor’s beard.