Vienna sausage

Most Vienna sausages sold in cans are fully cooked, so you can eat them straight from the can or warm them. Follow the packet instructions for other types.

Warm them gently in hot water for about 3–5 minutes; avoid a rolling boil, which can split the skins. You can also add them to a dish near the end of cooking.

Slice them into lentil soup, tomato pasta or baked beans, or serve them whole with mashed potato and mustard. For a quick snack, wrap them in pastry and bake until the pastry is golden.

Refrigerate leftovers promptly in a covered container rather than leaving them in the opened can. Use them within 3–4 days, and discard them if they have been left at room temperature for more than 2 hours.

Yes. Freeze them in a sealed container or freezer bag, ideally in portions, and thaw them in the fridge before reheating. Their texture may be softer after freezing.

Vienna sausages have slightly more protein: 13 g per 100 g, compared with 12 g in soy sausages.