Vienna Sausage Recipe

I think everyone needs a few go-to recipes that use pantry staples and come together in under 15 minutes.

This smoky tomato glaze transforms humble canned sausages into a satisfying and truly family-friendly meal. The sweet-savory combination of smoked paprika and light brown sugar creates a truly great flavor from minimal ingredients.

This specific vienna sausage recipe is my answer to busy weeknights when I need quick comfort food, and it’s also a surprisingly great high-protein snack for after-school.

Ingredients

• 2 cans (approx. 260g / 9.5 oz drained weight) chicken or beef vienna sausages: Drained and rinsed thoroughly. Pat them dry completely with paper towels to ensure the glaze adheres properly. Using chicken sausages results in a slightly milder flavor, while beef adds richness.
• 1 tablespoon (15 ml) olive oil: Used for sautéing the aromatics. A neutral-flavored oil works best here; vegetable or avocado oil are suitable swaps.
• 2 cloves (10g) garlic, minced: The base aromatic for the sauce. Mincing finely releases maximum flavor quickly; do not let it brown.
• 2 tablespoons (30g) tomato paste: Provides the intense tomato flavor and rich red color to the glaze. Cooking the tomato paste first (‘blooming’) reduces its raw acidity and enhances its depth.
• 1 teaspoon (2g) smoked paprika: The primary source of the smoky flavor in the glaze. Do not substitute regular paprika, as the smoky notes are essential to this recipe.
• 1 tablespoon (15g) light brown sugar, packed: Balances the acidity of the vinegar and tomato paste. You can use honey or maple syrup as a substitute for a slightly different flavor profile.
• 1 tablespoon (15 ml) apple cider vinegar: Adds brightness and cuts through the richness of the sausage and sugar. White vinegar or lemon juice can be used in a pinch.
• 1/4 cup (60 ml) vegetable broth: Thins the glaze and allows it to simmer without burning. Chicken broth can also be used; water is a fine alternative if broth is unavailable.
• 1/4 teaspoon (0.5g) cayenne pepper (optional, for mild heat): Adds a subtle kick to balance the sweetness. Adjust to taste, or omit entirely for a kid-friendly version.
• 1/4 teaspoon (1.5g) sea salt: Enhances the overall flavor profile. Taste before adding extra salt, as canned sausages contain sodium.
• 1/4 teaspoon (0.5g) freshly ground black pepper: Adds a sharp, pungent note to the sauce. Use freshly ground pepper for the best aroma and flavor.
• 2 tablespoons (5g) fresh parsley, finely chopped: Used as a fresh garnish to add color and contrast to the finished dish. Sprinkle generously over the top just before serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to quickly create this easy dinner idea using a simple vienna sausage recipe.

1. Prep the sausages and aromatics: Carefully drain the vienna sausages from their liquid and rinse them gently under cool water. Pat them dry thoroughly with paper towels to ensure they will absorb the glaze effectively; set aside. Mince the garlic and measure out all remaining glaze ingredients for a speedy cooking process.
2. Sauté aromatics and bloom the tomato paste: Heat the olive oil in a medium non-stick skillet over medium heat. Add the minced garlic and sauté for exactly 30 seconds until fragrant, being careful not to let it brown or burn. Stir in the tomato paste and smoked paprika. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and becomes aromatic.
3. Create the smoky tomato glaze base: Pour in the light brown sugar, apple cider vinegar, and vegetable broth. Add the cayenne pepper (if using), sea salt, and black pepper. Stir well to combine all ingredients, ensuring the brown sugar dissolves fully into the liquid. Bring the mixture to a gentle simmer over medium-low heat.
4. Thicken the glaze: Reduce the heat to low and let the glaze cook for 3-5 minutes, stirring occasionally. The goal is for the liquid to reduce slightly, thickening to a glossy consistency. Taste the sauce at this stage and adjust salt, sugar, or vinegar if necessary for balance.

   If the glaze looks too thin after 5 minutes, increase the heat slightly and continue cooking for another minute, or add a cornstarch slurry. If it looks too thick, simply stir in a tablespoon of extra broth or water.

5. Glaze the sausages: Add the drained and dried vienna sausages to the skillet with the glaze. Gently toss the sausages to ensure they are evenly coated in the rich, smoky sauce. Continue to cook for another 2-3 minutes, stirring gently, until the vienna sausages are heated through and beautifully coated in the glossy glaze.
6. Finish and serve: Remove the skillet from the heat. Spoon the glossy, glazed vienna sausages onto a clean plate or into a small serving dish. Drizzle any remaining glaze from the skillet over the sausages. Sprinkle generously with the finely chopped fresh parsley for a vibrant contrast and fresh aroma, ensuring the green pops against the deep red glaze.

Best Ways to Serve This Glazed Vienna Sausage Recipe

This simple vienna sausage recipe creates a versatile dish that works for almost any occasion. The sweet-savory glaze allows the sausages to pair well with both rice dishes and appetizers. Here are some of the best ways to enjoy this quick meal:

• Over White Rice or Noodles: The rich, savory glaze makes an excellent sauce for plain white rice or egg noodles. This transforms the dish into a filling, family-friendly meal, soaking up all the flavor.
• Appetizer Skewers: Thread the glazed sausages onto toothpicks with small pieces of cheese or cherry tomatoes for a quick party appetizer. They are easy to grab and look beautiful on a serving platter.
• Side Dish for Breakfast: Serve alongside scrambled eggs and toast for a hearty, savory breakfast or brunch. The sweet and tangy flavor complements eggs beautifully.
• As a Sandwich or Hot Dog Topping: Chop the glazed sausages and serve them in a bun as a unique twist on a hot dog or slider. This makes for a great low-carb meal option when served wrapped in lettuce.

Tips for Variations and Making it Your Own

Don’t be afraid to customize this vienna sausage recipe to fit your family’s preferences or dietary needs. A few minor tweaks can adjust the flavor profile or improve the nutritional content.

• Make it Healthier: Use lean chicken vienna sausages and reduce the amount of light brown sugar in the glaze. You can use a non-nutritive sweetener like monk fruit or stevia instead for a low-carb meal option.
• Spice it Up: Add a pinch of red pepper flakes along with the cayenne for a more intense heat. Alternatively, swap the smoked paprika for hot smoked paprika to increase the heat without losing the smoky flavor.
• Add Vegetables: Sauté diced onions and bell peppers before adding the garlic in step 2. You can also toss in frozen peas or corn during the final minutes of cooking to create a more complete meal. I often add a handful of frozen peas right at the end when I need to make this a full meal for my kids, and they don’t even notice.
• Use Different Proteins: This glaze recipe also works perfectly with chopped hot dogs, cocktail smokies, or even firm tofu cubes for a vegetarian option. The key is in the glaze, which makes almost any protein delicious.

Frequently Asked Questions

Q: Are Vienna sausages pre-cooked?

A: Yes, vienna sausages are fully cooked and ready to eat from the can. This recipe simply heats them through and coats them in a flavorful glaze, making it a very quick high-protein snack or meal prep option.

Q: Why do I need to rinse and dry the sausages first?

A: Rinsing removes the packing brine and ensures the glaze can stick evenly to the sausage surface without becoming watery. Drying them further helps caramelization. For the best result, pat them until they are completely dry with paper towels.

Q: How long will these glazed sausages last in the fridge?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or briefly in the microwave. This makes it a great option for quick meals throughout the week.

Q: Can I make this ahead of time for a party?

A: Yes, you can prepare the glaze up to a day in advance and store it separately. Reheat the glaze and add the vienna sausages right before serving. I find that making the glaze ahead saves me valuable time on party day.

Q: What can I use instead of apple cider vinegar in this glaze?

A: You can substitute white distilled vinegar or fresh lemon juice, though both will slightly change the flavor profile. The apple cider vinegar adds a subtle fruity note, while white vinegar provides a sharper acidity.

Q: Can I use regular paprika instead of smoked paprika?

A: Yes, but the deep, smoky flavor that defines this specific vienna sausage recipe will be missing. If you must use regular paprika, you can try adding a dash of liquid smoke for a similar effect, but I highly recommend smoked paprika for the best results.

Conclusion

This easy vienna sausage recipe proves that simple pantry ingredients can create delicious, family-friendly meals in minutes. The smoky tomato glaze offers a perfect balance of sweet, tangy, and savory flavors that elevate the humble sausage. Give this recipe a try this week and let us know how your family enjoys this quick and satisfying meal. Save this vienna sausage recipe to your Pinterest board for quick access to easy dinner ideas later.

vienna sausage recipe

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• Author: Sierra Lopez
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This quick and easy recipe transforms canned vienna sausages with a sweet and savory smoky tomato glaze, perfect for a fast weeknight meal or high-protein snack.

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Ingredients

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• 2 cans (approx. 260g / 9.5 oz drained weight) chicken or beef vienna sausages, drained and rinsed thoroughly
• 1 tablespoon (15 ml) olive oil
• 2 cloves (10g) garlic, minced
• 2 tablespoons (30g) tomato paste
• 1 teaspoon (2g) smoked paprika
• 1 tablespoon (15g) light brown sugar, packed
• 1 tablespoon (15 ml) apple cider vinegar
• 0.25 cup (60 ml) vegetable broth
• 0.25 teaspoon (0.5g) cayenne pepper (optional, for mild heat)
• 0.25 teaspoon (1.5g) sea salt
• 0.25 teaspoon (0.5g) freshly ground black pepper
• 2 tablespoons (5g) fresh parsley, finely chopped

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prep the Sausages and Aromatics: Drain the vienna sausages from their liquid and rinse them gently under cool water. Pat them dry thoroughly with paper towels to ensure they will absorb the glaze effectively; set aside. Mince the garlic and measure out all remaining glaze ingredients for a speedy cooking process.
2. Sauté Aromatics and Bloom Tomato Paste: Heat the olive oil in a medium non-stick skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it brown or burn. Stir in the tomato paste and smoked paprika. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and becomes aromatic.
3. Create the Smoky Tomato Glaze Base: Pour in the light brown sugar, apple cider vinegar, and vegetable broth. Add the cayenne pepper (if using), sea salt, and black pepper. Stir well to combine all ingredients, ensuring the brown sugar dissolves fully into the liquid. Bring the mixture to a gentle simmer over medium-low heat.
4. Thicken the Glaze: Reduce the heat to low and let the glaze cook for 3-5 minutes, stirring occasionally. The goal is for the liquid to reduce slightly, thickening to a glossy consistency. Taste the sauce at this stage and adjust salt, sugar, or vinegar if necessary for balance.
5. Glaze the Sausages: Add the drained and dried vienna sausages to the skillet with the glaze. Gently toss the sausages to ensure they are evenly coated in the rich, smoky sauce. Continue to cook for another 2-3 minutes, stirring gently, until the vienna sausages are heated through and beautifully coated in the glossy glaze.
6. Finish and Serve: Remove the skillet from the heat. Spoon the glossy, glazed vienna sausages onto a clean plate or into a small serving dish. Drizzle any remaining glaze from the skillet over the sausages. Sprinkle generously with the finely chopped fresh parsley for a vibrant contrast and fresh aroma, ensuring the green pops against the deep red glaze.

Notes

To adjust the consistency of the glaze, if it looks too thin after 5 minutes, increase the heat slightly and continue cooking for another minute, or add a cornstarch slurry. If it looks too thick, simply stir in a tablespoon of extra broth or water. You can substitute honey or maple syrup for brown sugar, and white vinegar or lemon juice for apple cider vinegar.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 130g)
• Calories: 150 calories
• Sugar: 4 g
• Sodium: 250 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 25 mg