I’m not sure about that… In English, Vienna sausages and Frankfurters are two different, though similar, sausages. That bottom picture does not look to me like what I would call “Vienna sausages”, but what I would call “Frankfurters”.
It is also called Frankfurt or Frankfurter in Spain, a name that is also not unknown in Germany. Link in Spanish, and notice in the first picture that the beer is Löwenbräu, from Munich. Numerous fast food shops in Barcelona are called Frankfurts.
BTW, the Vienna sausage you posted (“Made with chicken, beef & pork added, in chicken broth”) does not look like a Vienna sausage is pictured in Germany at all. Someone should be severely punished for that. And those are not the classical ingredients of neither a Frankfurter nor a Vienna sausage. Both were originally made of pure pork in a casing of sheep’s intestine.
And the Wiener Schnitzel (Viennese cutlet) is called cotoletta alla milanese (Milanese cutlet) in Italy. But the origin of this dish seems to be neither Austrian nor Italian, but French:
According to Massimo Alberini, the dish was created in France and brought to Italy and Austria during Napolenic Wars. The dish was first called côtelette révolution française. A recipe was published in 1735 by the French chef Joseph Menon.
If I understand it right Wikipedia is claiming that the recipe for the French Revolution Cutlet was published 54 years before the French Revolution took place.
ETA: I see that the Frankfurter sausage can be made with pork and beef in Vienna, but only with pork in Frankfurt.
The only Vienna sausages I’ve ever seen in the US are those bland little abominations in the can seen in @Al128 's post. They are a thing unto themselves.
If this is normal in the USA all I can say is that should you ever visit Germany or Austria a taste of the original Frankfurter/Wiener sausage will surprise you in a pleasant way.
Oh, I’m sure. I don’t know why anybody eats those canned things.
Back in my college days sometime in the last century, those things were a cheap staple, especially when paired with saltine crackers. Great late-at-night munchies.
The “Danish” pastry originated in Vienna. The Viennese call them kopenhagener gebäck or “Copenhagen pastries”, whereas the Danes themselves (along with the rest of Scandinavia) call them wienerbrød or “Viennese bread” – no one seems to want the credit.
You’re sitting in a fishing boat in the middle of the lake, you’ve had at least 12 beers, it’s too far to row back to camp just for lunch, so you pull out a can of Viennas, a sleeve of crackers, pop another cold one and snarf.
But there are SO many really good sausages out there, that need no refrigeration… sigh, I blame the 12+ beers.
Oh, yeah. If I was one of the people in the boat, there would at least be a summer sausage and some decent mustard in the cooler. But the Viennas are like Spam - you can pack it in to the cabin/camp/whatever and just leave it when you depart. It will still be there and be just as edible when you return, be it next week or next year.
Besides, Viennas give the most odiferous farts imaginable, surpassed only by homebrew farts. You need that kind of weaponry at a fishing camp!
the Viennese in me says NO … I NEVER heard kopenhagener Gebaeck before … that sounds suspiciously prussian to me.
Everything “danish pastryish” would be referred to as Blaetterteig or for its most prominent representative: Topfengolatsche (which by itself is a germanization of a check/bohemian word … so I am pretty sure the Topfengolatsche found its way into Vienna via bohemian female cooks that brought a lot of bohemian foodstuff with them (Knoedel (dumpling) being another famous one)
sorry, but a hard NO to the kopenhagen gebaeck in Vienna
Alfred Bird developed baking powder because his wife had health problems from yeast.
He also developed an eggless custard because his wife was also allergic to eggs. Brits might recognize the product Bird’s custard powder
It’s a way to take meat camping without an ice chest.
In my experience, while Vienna sausage does come in a squat-ish can like that, it’s usually whole cased sausages, with the crimped-off ends, not sliced sausages like that. And they can be used to make a nice hors’deurve appetizer snack, by wrapping them in thin biscuit dough and baking.
It must be 10 years since I picked up that entry for my book, so I don’t remember where I got it from!
The Mercury discussion reminded me of a nagging doubt I have about Venus, which is either a mathematical flaw or a linguistic issue.
One curious thing about Venus is that it seems to be embarrassed about its one side, because whenever it passes closest to Earth, it always shows us the same face: its rotation seems to be resonant relative to the two orbits, for some odd reason.
What perplexes is that Venus has a “retrograde” rotation that is longer than its year. But, to me, that adds up to a really slow anagrade rotation.
If a body is tidally locked, its sideral rotation is anagrade and equal to the length of the orbital period (year, or whatever). If the rotation is retrograde and equal to the length of the year, its sideral rotation is nil (the sun is the only celestial transit in the sky, all other stars are fixed (but not local bodies like planets).
If the “retrograde” rotation of the body is longer than the year, because the orbit implies a vector of rotation, the sideral motion is actually what we would call anagrade (stars transit the sky in what we would consider the “normal” direction, as surface-placed observers).
IOW, for the rotation of an orbiting body to be siderally retrograde, it has to have a period shorter than that of the orbit. Or I am not understanding the language (I mean, how do describe the rotation of Triton, which is in a retrograde orbit relative to the rotation of Neptune, but, being tidally locked, is its rotation actually retrograde, since it is synchronous with the orbit, arrgh).
This Brit got it from the first two words. 
j
Meat has been preserved without refrigeration for thousands of years. A can of repulsive little sausages is not necessary for camping.
It’s one way to take meat camping without an ice chest, not the only way.
Perhaps this NASA fact sheet page helps:
Rotation Period (hours) for Venus: -5832.5
This is the time it takes for the planet to complete one rotation relative to the fixed background stars (not relative to the Sun) in hours. Negative numbers indicate retrograde (backwards relative to the Earth) rotation.Length of Day (hours) for Venus: 2802.0
The average time in hours for the Sun to move from the noon position in the sky at a point on the equator back to the same position.
The orbital period/Venusian year is given as 224.7 Earth days, a Venusian day lasts 116.75 Earth days.
5,832.5 hours are 243 days, therefore longer than the duration of the Venusian year. If your assumption is correct (and it sounds correct to me) then Venus would not be siderally retrograde.
Fortunately for the Venusians their sky is permanently cloudy so they do not have to worry about that.
Huh… tardigrade?