In Memory Of Karen Nicole Smith, 1972 - 2016

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

caribbean breakfast

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vienna sausage with tomato and onions

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cooked vienna sausage recipe

This is very good with toast and eggs as part of a good Caribbean breakfast or asĀ  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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  1. Gerry Houska
    April 26, 2022 / 5:00 pm

    I don’t believe we have tinned Vienna sausages in Australia, but I make a similar dish with Rookwurst. Delicious.

  2. Marsha
    October 16, 2018 / 1:55 pm

    Thank you for sharing this recipe! This was one of my favourite go-to easy comfort meals when I started living on my own!

  3. Paulette
    April 27, 2016 / 11:51 pm

    I also done it with bake beans ackee cabbage and goes with any of these

  4. Kelly springer
    July 21, 2015 / 8:41 pm

    Always include this in my breakfast here at home family love it.

  5. Lila
    March 24, 2015 / 12:47 pm

    For some reason I thought only my parents made this for me growing up. I still eat this Vienna sausages to this day. I eat it with crackers, with bake, on a wheat bread sandwich. Love this easy to make dish.

  6. Beverly
    August 14, 2014 / 11:42 am

    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.

  7. February 5, 2014 / 1:37 am

    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.

  8. Eve
    January 20, 2014 / 11:32 am

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

  9. Hylton Fernandes
    November 20, 2013 / 1:00 pm

    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

  10. Mary
    September 29, 2013 / 7:44 pm

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

  11. John-Christopher
    August 21, 2013 / 7:26 pm

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

  12. zilpah
    July 17, 2013 / 6:59 pm

    I try the Vienna sausages and it was great thank chris

  13. July 12, 2013 / 6:34 pm

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

  14. Mervene
    March 17, 2013 / 4:53 pm

    with some rice an lentils/red peas

  15. toya
    December 17, 2012 / 10:24 pm

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

  16. Patricia
    December 11, 2012 / 11:02 am

    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.

  17. Darleen
    November 26, 2012 / 4:22 am

    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!!

  18. Antonette Simpson
    October 26, 2012 / 10:03 am

    Will try it this weekend.

  19. Stephanie
    October 26, 2012 / 10:02 am

    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!!

  20. Yvette Ellison-Welsh
    July 13, 2012 / 7:58 pm

    I'm a newcomer to your site and had to smile when I saw this……brings back fond memories. Anyone who can make canned sausages look like a gourmet meal in a five star restaurant is a winner in my book. Keep up the good work. You're my go-to guy for authentic Caribbean Pot.

  21. Shanti Sinanan
    March 11, 2012 / 9:32 pm

    Sausages are a no no in my family, tuna works well for us.

  22. Elizabeth Bourne
    March 5, 2012 / 3:06 pm

    Hello Chris,
    I really like to print out your recipies and make a cook book that I can go back to when I need to make something. The videoes are great but I prefer this myself. Please enter me for the spices. Thanks and have a great day! Keep up the good work.

  23. December 7, 2011 / 6:59 pm

    My dad and I do this with canned Salmon and corned beef. Just sub either for the Vienna sausage (which I never really had a taste for).

  24. September 7, 2011 / 10:05 am

    I like to add a pepper sauce like Tabasco plus Worcestershire sauce as I don't like black pepper…you can also scramble eggs into it…I have not made it for so long I forgot all about it till now….

  25. Pearl
    May 6, 2011 / 6:19 pm

    Ahhhhhhh this reminds me of when grand mom were alive and a good breakfast before going to school to hit the books. Tasty.

  26. Richard Reid
    March 8, 2011 / 4:59 pm

    My mom used to make this for us back in Trinidad and i still make it .Alittle different but will try it this way it looks great!!
    Love the vienna sausages!!
    As Cheri say the butter makes it even better.I never tried the butter before.Thanks.

  27. Cheri
    February 24, 2011 / 7:58 am

    Tried it last night but I used hot dogs, sweet peppers and some seasoning peppers – it was wonderful that bit of butter is what carries it to the next level.

  28. deborah
    July 21, 2010 / 12:41 pm

    good breakfast usally I add a can of bake beans and hot pepper to spice it up. I like my food spicy very spicy use a lot of west indian peppers. Serve it with toast and eggs over easy or just toast. If eating it for dinner try it on mash potatoes its awesome and or garlic bread.

  29. Kathy
    May 16, 2010 / 3:35 am

    Hi this is Kathy,my twist to this recipe is that i use the brine that the sausage come in,since the sausage is cooked in it it gives the dish more flavor. I also add a little ketchup and hot pepper for taste.My son loves it.

    • June 17, 2010 / 3:17 am

      thanks for sharing that tip

    • Irene Hudson
      July 6, 2011 / 2:44 am

      Hi Kathy, I still do that up tyo this day my grandchildren loves it I am getting a bit fed up of cooking it very time thery visit…I thing i will have to cook plenty and freeze it so next itme is just defrost and eat…

  30. yolande
    May 7, 2010 / 3:53 pm

    this brought me back to my memories of Saturdays evenings at my parents home, when all the kids and grands came for movie nights, and we had this with home made bread,I will dice some olives (not too much) and mix in to it as well

    • June 17, 2010 / 3:18 am

      yea, is real memories with this one for sure. Seems we all have a fond memory or 2 with this.

  31. Dawn
    December 22, 2009 / 2:45 pm

    Made this last night for a light dinner and had it with a piece of leftover coconut bake. Delicious! I don’t like onion much so I used a small cut up shallot and it was much milder. Also, I used real Matouk’s ketchup, so it added a sweet dimension to the dish. Before meeting me my husband never tasted “real ketchup” like we get in Trinidad. Almost 20 years later it’s the only ketchup he eats!

    • June 17, 2010 / 3:19 am

      Tribagonians and their Matouks ketchup.

  32. Janice Swan
    December 8, 2009 / 9:20 pm

    Chris: This reminds me of my fun summer days vacationing at Mayaro Beach oh so many years ago. Thanks for posting the coconut sweet bread recipe on Facebook. Can’t wait to try it!! Pastelles are in the plans for Christmas, hope you are planning the same.



  33. djoy1972
    October 12, 2009 / 9:27 pm

    I still make this sometimes, I remember growing up, in my ketchup loving days, I used to also add ketchup to it.

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