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Vienna sausages to compliment your eggs at breakfast.

vienna sausage breakfastOne of the first things you learn to cook as a kid growing up on the islands is Vienna sausages for breakfast or a snack. I don’t recall when I first started making this but I ‘v gone and passed this simple recipe on to my cousins and now our daughters. Kieana was in love with this, since it was something she could cook all on her own. She would pretend she was the host of her own cooking show (like you see on the food network), but that all stopped when Caron and I thought we’d encourage her budding love for the kitchen and got her a personalized apron and chef’s hat. She still make it occasionally, but she’s now moved on to cooking corned beef, but without the cabbage.

* If you don’t have Vienna sausages, you can use hot dogs or chicken wieners. I’ve never tried vegetarian hot dogs, but I sure they’re just as tasty as a substitute.

You’ll need…

1 can Vienna sausage (cut in half)
1/2 tomato diced
1/4 onion diced
1 scallion (optional)
1 teaspoon (heaping) ketchup
black pepper (to taste)
1 tablespoon vegetable oil
1 teaspoon butter or margarine

Open the can of Vienna sausages and rinse under cool water, then slice each sausage in half (of whatever size you like). Now dice the tomato, onion and scallion.

recipe idea for vienna sausage

vienna sausage

In a small saucepan or frying pan, add the oil and place on medium heat. When the oil is hot add the ingredients we diced, including the sausage. Then add the ketchup, butter (or margarine) and black pepper. Cover and let simmer on low heat for about 5 minutes. Until the tomato is starting to melt and onion is soft.

vienna sausage recipe idea

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This is very good with toast and eggs as part of a good Caribbean breakfast or as  a light snack for the kids after school with sliced bread. Don’t be fooled with the simplicity of this dish as it’s full or flavour and texture.

Speaking about breakfast, if you had hot fry bake or sada roti, that sauce you see in the picture above makes for great dipping.

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33 Responses to “Vienna sausages to compliment your eggs at breakfast.”

  1. Beverly says:

    I never liked Vienna sausages so I will have to use either beef hotdogs or smoked sausage. I will try this recipe because it is so easy and can be used with different things already mentioned.

  2. beverly says:

    hi chris, I usually make this recipe and use smoked sausage, minus the green onions and its equally as delicious. I never tried Vienna sausage but it looks so good I am going to give it a try. thanks Chris, keep the recipes coming.

  3. Eve says:

    Great recipe Chris…Its a bajan way too..used with salt bread or
    cornmeal bakes..Delish!

  4. Hylton Fernandes says:

    Chris, You never ceases to amaze me with your recipes which needless to say, I will try. I ate Vienna sausages (Maple Leaf) when I lived in Guyana and again in Canada. I have always eaten it cold out of the can and sliced length wise on Toast garnished with Pepper Sauce, for a snack.
    However, I just have to try your recipe. Cheers
    Hylton

  5. Mary says:

    I used to do this for my kids. I think it’s time to revisit this recipe.

  6. John-Christopher says:

    Sorry, Chris. Vienna sausages and hot dogs are faux food. There are real sausages out there, just find them!

  7. zilpah says:

    I try the Vienna sausages and it was great thank chris

  8. darrell says:

    try it and love it but used lil beef hot dog thank you Chris

  9. Mervene says:

    with some rice an lentils/red peas

  10. toya says:

    one of my favorites i can remember growing up as a child.

  11. Patricia says:

    I would have never thought of cooking vienna sausages like that. I tried it and it was delicious and my children seemed to enjoy it. It is very easy for them to make it. It tasted delicious with coconut bake.

  12. Darleen says:

    As I'm not an egg lover and I don't eat pork or beef, I often make this for breakfast on the weekends. I use the CHICKEN Vienna Sausages and for a faster process I use an organic mied or hot chunky salsa (which has all the ingredients already chopped up) in water with ketchup. Add my own seasoning (depending on how hot the salsa is) and let it boil down to a nice thick gravy. Sometimes I cut the sausages lengthwise instead, that way it seems like more and makes it easier to eat inside of a toasted bagel. Just layer one side of the bagel, top it with the thick gravy filled with veggies from the salsa. it's REALLY good, and makes a hearty breakfast!!

  13. Antonette Simpson says:

    Will try it this weekend.

  14. Stephanie says:

    Never tried the viennas this way except cut up with pork n beans or fried in with leftover white rice and egg. This sounds delish Chris and you always have the best recipes!!

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