History has it the wiener was invented by a butcher from Frankfurt, Germany, hence the name frankfurter. But the butcher moved to Vienna, Austria, which is why in Vienna the sausage is called frankfurter, but in Frankfurt it’s called a wiener. The word wiener refers to Vienna, whose German name is wien. But wiener is not used in this context in Vienna because, again, frankfurter is how they call the sausages. All these terms refer to a sausage made of a mixture of pork and beef. In Vienna, more than 1,000 shiny metal shacks sell them around the Austrian capital. The greatest of them all is the mighty Kasekrainer from Bitzinger. At this sleek, glowing sausage stand just outside the State Opera House, pork and beef sausages are made with Emmentaler cheese to give the links a creamy texture. Many fans eat them with the famous bun hollowed out. But we recommend eating it sliced on a plate with mustard, horseradish, a slab of dense brown bread, a sweet pickled pepper and— why not — a glass of wine or beer. For the best of the wursts, head to Bitzinger. It lights up beautifully at night.