19 Creative Vienna Sausage Recipes Delicious

Looking for quick, budget-friendly meals that don’t skimp on flavor? Vienna sausages are your secret weapon! Whether you’re craving cozy comfort food, easy weeknight dinners, or fun party snacks, these little canned wonders can do it all. From hearty casseroles to zesty appetizers, we’ve rounded up 19 creative Vienna sausage recipes that’ll make you see this pantry staple in a whole new light. Let’s get cooking!

Vienna Sausage Fried Rice

Got a can of Vienna sausages sitting in your pantry? Turn them into a quick, savory fried rice that’s packed with flavor and ready in under 20 minutes!

• 1 (4.6 oz) can Vienna sausages, drained and sliced into rounds
• 2 cups cooked and cooled white rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 2 green onions, thinly sliced

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the Vienna sausage rounds and cook for 2–3 minutes until lightly browned. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil and pour in the beaten eggs. Scramble until just set, about 1 minute, then push to one side.
3. Add the peas and carrots and stir-fry for 1 minute. Toss in the rice, breaking up any clumps, and cook for 2 minutes until heated through.
4. Stir in the soy sauce, sesame oil, and garlic powder, mixing well to coat the rice evenly. Fold in the cooked sausages and green onions and cook for another 1–2 minutes.

The smoky-sweet Vienna sausages add a fun twist to classic fried rice, while the sesame oil ties everything together with a nutty finish. Tip: For extra crunch, top with a sprinkle of crispy fried shallots!

Vienna Sausage and Egg Breakfast Scramble

This hearty scramble combines smoky Vienna sausages with fluffy eggs and melty cheese—perfect for a quick, protein-packed morning meal.

Ingredients:

• 1 tbsp unsalted butter
• 1 (4.6 oz) can Vienna sausages, drained and sliced into rounds
• 4 large eggs, beaten
• 2 tbsp whole milk
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/3 cup shredded cheddar cheese
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Melt 1 tbsp unsalted butter in a nonstick skillet over medium heat. Add the sliced Vienna sausages and cook for 2–3 minutes, stirring occasionally, until lightly browned.
2. In a bowl, whisk together the eggs, 2 tbsp whole milk, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt until combined.
3. Pour the egg mixture into the skillet. Let it set for 10 seconds, then gently stir with a spatula, folding the eggs from the edges to the center until softly scrambled (about 3–4 minutes).
4. Remove from heat and sprinkle with 1/3 cup shredded cheddar cheese. Cover for 1 minute to let the cheese melt.
5. Garnish with 1 tbsp chopped fresh chives (if using) and serve immediately.

The Vienna sausages add a savory depth to the eggs, while the cheese creates pockets of gooey goodness in every bite. Tip: For extra kick, swap cheddar for pepper jack cheese!

Vienna Sausage Stir-Fry with Vegetables

This quick and savory stir-fry turns humble Vienna sausages into a flavorful weeknight meal, packed with crisp-tender veggies and a garlicky soy glaze.

Ingredients:

• 1 (4.6 oz) can Vienna sausages, drained and sliced into ½-inch rounds
• 2 tbsp vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• ½ tsp red pepper flakes (optional)
• 1 tsp sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the sliced Vienna sausages and cook for 2–3 minutes until lightly browned. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Stir in the onion and bell pepper; cook for 3 minutes until slightly softened. Add the broccoli and cook for another 2 minutes.
3. Push the veggies to one side of the skillet. Add the garlic and let it sizzle for 15 seconds, then stir everything together.
4. Pour in the soy sauce, honey, and red pepper flakes (if using). Toss to coat, then return the sausages to the skillet. Cook for 1–2 more minutes until everything is glossy and heated through.
5. Garnish with sesame seeds and serve immediately over rice.

The sweet-salty glaze clings perfectly to the sausages and veggies, while the quick cook keeps everything snappy and fresh. Tip: For extra crunch, toss in a handful of snap peas with the broccoli!

Vienna Sausage Pasta Alfredo

This creamy, comforting pasta dish is a nostalgic twist on classic Alfredo—packed with savory Vienna sausages for an easy weeknight win.

Ingredients:

• 8 oz fettuccine pasta
• 1 (4.6 oz) can Vienna sausages, sliced into rounds
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sliced Vienna sausages and cook for 3–4 minutes until lightly browned.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, then add the Parmesan cheese, black pepper, and salt. Simmer for 2–3 minutes, stirring constantly, until the sauce thickens slightly.
4. Toss the cooked pasta in the sauce until evenly coated. Garnish with parsley if desired.

The salty, tender Vienna sausages add a playful punch to the rich Alfredo sauce—kids and adults alike will love this twist on a comfort-food staple.

Tip: For extra flavor, lightly pan-fry the sausages in 1/2 tsp of olive oil before adding the butter.

Vienna Sausage and Cheese Stuffed Peppers

These bite-sized stuffed peppers are a nostalgic twist on a party classic, packing savory Vienna sausages and melty cheese into sweet mini peppers for the ultimate crowd-pleaser.

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 1 (4.6 oz) can Vienna sausages, drained and finely chopped
• 1 cup shredded sharp cheddar cheese
• 1/4 cup cream cheese, softened
• 1/4 cup breadcrumbs
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and arrange pepper halves cut-side up.
2. In a bowl, mix chopped Vienna sausages, cheddar cheese, cream cheese, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until fully combined.
3. Spoon filling evenly into pepper halves, pressing lightly to pack. Bake for 18–20 minutes until peppers are tender and filling is bubbly.
4. Garnish with fresh parsley and serve warm.

The cream cheese keeps the filling luxuriously creamy while the smoked paprika adds a subtle smoky depth—perfect for game day or potlucks!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Vienna Sausage Hash Brown Casserole

This hearty casserole combines crispy hash browns, savory Vienna sausages, and melty cheese for a comforting dish that’s perfect for brunch or a weeknight dinner.

Ingredients:

• 1 (20 oz) package frozen shredded hash browns, thawed
• 1 (12 oz) can Vienna sausages, drained and sliced into rounds
• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream
• ¼ cup unsalted butter, melted
• 1 small yellow onion, diced
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix thawed hash browns, sliced Vienna sausages, diced onion, 1 cup cheddar cheese, sour cream, melted butter, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper until well combined.
3. Spread the mixture evenly into the baking dish and top with remaining ½ cup cheddar cheese.
4. Bake for 35–40 minutes until the edges are crispy and the cheese is bubbly and golden.

The crispy, cheesy top contrasts perfectly with the tender hash browns and smoky Vienna sausages—comfort food at its best!

Tip: For extra crunch, broil for 2–3 minutes at the end, but watch closely to prevent burning.

Vienna Sausage and Potato Soup

This cozy, budget-friendly soup combines smoky Vienna sausages with tender potatoes in a creamy broth—perfect for a quick weeknight meal.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 3 medium Yukon Gold potatoes, peeled and cubed
• 1 (4.6 oz) can Vienna sausages, sliced into rounds
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 cup heavy cream
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Pour in 4 cups chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 12–15 minutes until potatoes are fork-tender.
3. Stir in the sliced Vienna sausages, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme. Simmer for 5 minutes to blend flavors.
4. Reduce heat to low and stir in 1/2 cup heavy cream. Season with salt and black pepper to taste. Simmer for 2 more minutes.
5. Ladle into bowls and garnish with chopped parsley.

The smoky paprika and creamy broth balance the savory sausages, while the potatoes add just the right heartiness. Tip: For extra richness, melt a slice of American cheese into your bowl before serving.

Vienna Sausage Breakfast Burritos

These hearty breakfast burritos pack a punch with savory Vienna sausages and fluffy scrambled eggs—perfect for a quick, protein-packed morning meal.

Ingredients:

• 4 large eggs
• 1 (4.6 oz) can Vienna sausages, drained and sliced into rounds
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red bell pepper
• 2 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 (8-inch) flour tortillas
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a medium bowl, whisk the eggs with garlic powder, smoked paprika, salt, and black pepper until well combined.
2. Melt butter in a nonstick skillet over medium heat. Add red bell pepper and cook for 2 minutes until slightly softened.
3. Pour the egg mixture into the skillet. Cook, stirring frequently, for 3–4 minutes until eggs are softly set. Fold in Vienna sausages and cheese, then remove from heat.
4. Warm tortillas in a dry skillet for 15 seconds per side. Divide the egg mixture evenly among them, sprinkle with cilantro (if using), and roll into burritos.

The smoky paprika and tender Vienna sausages give these burritos a nostalgic diner-style flavor—without the fuss. Tip: For extra crunch, lightly toast the rolled burritos in the skillet for 1 minute per side.

Vienna Sausage and Macaroni Salad

This retro-inspired salad is a crowd-pleaser with its creamy dressing, tender pasta, and smoky sausage—perfect for potlucks or a quick weeknight side!

Ingredients:

• 2 cups elbow macaroni
• 1 (12 oz) can Vienna sausages, drained and sliced into rounds
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the macaroni according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, smoked paprika, salt, and black pepper.
3. Add the cooled macaroni, Vienna sausages, celery, and red onion to the bowl. Gently toss until evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

The tangy mustard dressing and smoky sausage give this salad a nostalgic flavor, while the crisp celery adds a refreshing crunch.

Tip: For extra zing, stir in a handful of sweet pickle relish before chilling!

Vienna Sausage and Cornbread Muffins

These savory-sweet muffins are a fun twist on classic cornbread, with tender Vienna sausages adding a smoky, hearty bite.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 (4.6 oz) can Vienna sausages, drained and chopped into small pieces
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1 cup milk, 1/3 cup oil, and the egg until smooth. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are okay). Fold in chopped Vienna sausages.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, until tops are golden and a toothpick inserted comes out clean.
5. Cool in the pan for 5 minutes, then transfer to a wire rack. Sprinkle with chives if using.

The salty-sweet contrast of sausages and cornbread makes these muffins a hit at potlucks—they disappear fast!

Tip: For extra flavor, lightly pan-fry the chopped sausages before folding them into the batter.

Vienna Sausage and Gravy over Biscuits

This hearty, old-school comfort dish turns humble ingredients into a satisfying breakfast or brunch favorite—ready in under 30 minutes!

Ingredients

• 1 (12 oz) can Vienna sausages, sliced into 1/2-inch rounds
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 4 large flaky biscuits, split and warmed

Instructions

1. In a skillet over medium heat, melt the butter. Add the sliced Vienna sausages and cook for 3–4 minutes, stirring occasionally, until lightly browned.
2. Sprinkle in the flour, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir constantly for 1 minute to form a roux.
3. Gradually pour in the milk, whisking to prevent lumps. Bring to a gentle simmer and cook for 5–7 minutes, stirring frequently, until the gravy thickens to coat the back of a spoon.
4. Split the warm biscuits and ladle the sausage gravy generously over the tops. Serve immediately.

The smoky paprika and tender sausages give this gravy a nostalgic diner-style flavor, while the quick roux keeps it fuss-free. Tip: For extra richness, swap 1/2 cup of milk for heavy cream!

Vienna Sausage and Rice Pilaf

This comforting one-pan dish turns humble ingredients into a flavorful, satisfying meal—perfect for busy weeknights or lazy weekends.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 (4.6 oz) can Vienna sausages, sliced into rounds
• 1 ¾ cups chicken broth
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a deep skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add rice, stirring to coat in the oil, then mix in Vienna sausages. Pour in chicken broth, then season with salt, black pepper, and paprika. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 18–20 minutes until liquid is absorbed and rice is tender. Fluff with a fork, then sprinkle with parsley (if using).

The Vienna sausages infuse the rice with a subtle smoky-savory flavor, while the paprika adds a warm, cozy depth—no fancy ingredients required!

Tip: For extra richness, swap half the broth for canned tomato sauce and add a pinch of cumin.

Vienna Sausage and Bean Chili

This hearty chili turns pantry staples into a comforting meal with a smoky-sweet kick—perfect for busy weeknights.

Ingredients:

• 2 (4.6 oz) cans Vienna sausages, sliced into rounds
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup chicken broth
• Salt to taste

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
2. Stir in 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Add the sliced Vienna sausages, kidney beans, pinto beans, diced tomatoes, and 1 cup chicken broth. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
4. Season with salt to taste and serve warm.

The Vienna sausages add a unique savory depth, while the smoked paprika gives this chili a cozy campfire vibe—no slow cooker required!

Tip: For extra richness, stir in a spoonful of sour cream or shredded cheddar before serving.

Vienna Sausage and Cabbage Stir-Fry

This quick and hearty stir-fry turns humble ingredients into a savory, satisfying meal—perfect for busy weeknights!

Ingredients:

• 1 (12 oz) can Vienna sausages, drained and sliced into rounds
• 4 cups green cabbage, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and sauté for 2–3 minutes until softened.
2. Add cabbage and stir-fry for 5–6 minutes, until slightly wilted but still crisp.
3. Push the cabbage mixture to one side of the pan. Add Vienna sausages and cook for 2 minutes, letting them brown lightly.
4. Stir in soy sauce, brown sugar, garlic powder, black pepper, and red pepper flakes (if using). Toss everything together and cook for 1 more minute until glazed.

The salty-sweet glaze clings perfectly to the tender cabbage and crispy-edged sausages—comfort food at its simplest!

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Vienna Sausage and Sweet Potato Skillet

This hearty skillet meal combines smoky Vienna sausages with caramelized sweet potatoes for a quick, satisfying dinner that’s packed with flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium sweet potato, diced into ½-inch cubes (about 2 cups)
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 (4.6 oz) can Vienna sausages, drained and sliced into rounds
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potato and cook, stirring occasionally, for 8 minutes until slightly softened.
2. Add the onion and sauté for 3 minutes until translucent. Stir in the garlic, ½ tsp smoked paprika, ½ tsp thyme, ¼ tsp salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant.
3. Push the veggies to one side of the skillet. Add the Vienna sausages and let them crisp for 2 minutes per side. Toss everything together and cook for another 2 minutes to blend flavors.
4. Remove from heat and sprinkle with parsley before serving.

The caramelized edges of the sweet potatoes contrast perfectly with the juicy, smoky sausages—comfort food at its simplest. Tip: For extra crunch, broil the skillet for 2–3 minutes before garnishing.

Vienna Sausage and Avocado Toast

This twist on classic avocado toast adds smoky, savory Vienna sausages for a protein-packed bite that’s ready in minutes.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, mashed
• 1 (4.6 oz) can Vienna sausages, drained and sliced into rounds
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (optional)
• 1/2 lime, juiced

Instructions:

1. Heat olive oil in a small skillet over medium heat. Add Vienna sausage rounds and cook for 2–3 minutes, stirring occasionally, until lightly browned.
2. In a bowl, combine mashed avocado, lime juice, garlic powder, smoked paprika, salt, and black pepper.
3. Spread the avocado mixture evenly over toasted sourdough slices. Top with warm Vienna sausages and sprinkle with cilantro (if using).

The creamy avocado and crispy-edged sausages create a satisfying contrast, while smoked paprika adds a subtle depth. Perfect for a lazy weekend brunch or a quick lunch with a kick!

Tip: For extra crunch, lightly pan-fry the sourdough in the same skillet after cooking the sausages.

Vienna Sausage and Spinach Quiche

This hearty quiche combines smoky Vienna sausages with fresh spinach and creamy cheese for a brunch-worthy dish that’s as easy as it is satisfying.

Ingredients

• 1 (9-inch) refrigerated pie crust
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 1 (4.6 oz) can Vienna sausages, drained and sliced into coins
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove and set aside.
2. In a skillet, heat olive oil over medium. Add diced onion and cook for 3 minutes until softened. Add Vienna sausages and spinach, stirring until spinach wilts (about 2 minutes). Spread mixture into the pre-baked crust.
3. In a bowl, whisk eggs, milk, salt, black pepper, and garlic powder until smooth. Pour over the sausage-spinach layer, then sprinkle cheddar cheese evenly on top.
4. Bake at 375°F for 30–35 minutes, until the center is set and the top is lightly golden. Let cool 5 minutes before slicing.

The Vienna sausages add a nostalgic, savory depth to this quiche, while the spinach keeps it fresh—perfect for lazy weekends or potlucks.

Tip: For extra crispness, brush the pie crust edges with beaten egg before baking.

Vienna Sausage and Cheese Quesadillas

These crispy, cheesy quesadillas are a fun twist on the classic, with Vienna sausages adding a nostalgic, savory kick—perfect for a quick lunch or game-day snack!

Ingredients:

• 4 (8-inch) flour tortillas
• 1 (4.6 oz) can Vienna sausages, drained and sliced into rounds
• 1 cup shredded cheddar cheese
• 1/4 cup finely diced red onion
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. In a bowl, toss the sliced Vienna sausages with 1/4 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2 minutes until slightly softened.
3. Lay one tortilla flat and sprinkle half with 1/4 cup shredded cheddar cheese. Top with half the seasoned Vienna sausages, sautéed onions, and 2 tbsp cilantro (if using). Fold the tortilla over and press gently.
4. Cook the quesadilla in the skillet for 2–3 minutes per side, until golden and crispy. Repeat with the remaining ingredients.
5. Slice into wedges and serve warm.

The smoky paprika and melty cheddar balance the mild saltiness of the sausages, while the crispy edges make every bite irresistible.

Tip: For extra crunch, swap flour tortillas for corn—just double-layer them to prevent breaking!

Vienna Sausage and Broccoli Casserole

This hearty casserole combines smoky Vienna sausages with tender broccoli in a creamy, cheesy sauce—comfort food at its simplest and tastiest!

Ingredients:

• 1 (12 oz) can Vienna sausages, drained and sliced into rounds
• 3 cups fresh broccoli florets
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup crushed buttery crackers (like Ritz)
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
2. Steam broccoli florets for 3–4 minutes until bright green but still crisp. Drain well.
3. In a bowl, whisk together cream of mushroom soup, milk, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Fold in Vienna sausages and broccoli. Spread evenly in the baking dish.
4. Sprinkle cheddar cheese over the top. Toss crushed crackers with 1 tbsp melted butter and scatter over the cheese.
5. Bake for 20–25 minutes until bubbly and the topping is golden. Let stand 5 minutes before serving.

The cracker topping adds a satisfying crunch to contrast the creamy, savory filling—kids and adults alike will love the nostalgic flavors!

Tip: For extra kick, stir in a dash of hot sauce or a pinch of smoked paprika with the soup mixture.

Conclusion

With 19 creative and delicious ways to enjoy Vienna sausages, this roundup proves just how versatile these little bites can be! Whether you’re craving a quick snack or a fun twist on dinner, there’s a recipe here for you. Give one (or a few!) a try, then let us know your favorite in the comments. Don’t forget to share the love—pin this article for later!