![]() The skinless ones are more uniform and cheaper both to produce (they're stuffed by machines instead of by hand) and to buy, as well as more popular. Because Vienna Beef also makes corned beef, Pierce says, it can blend the brisket trimmings in with lean meat, "and the combination of those two things plus our spices and all that stuff gives it a very unique bite and a very unique flavor."Īlthough Vienna Beef's filling doesn't change, a key distinction lies between dogs that come with a natural casing (primarily sheep intestines, Pierce says, if you must know) and those that are skinless (i.e., cooked with an inedible covering that is removed before it's sold). Vienna Beef marketing Vice President Tom Pierce says the company still uses the same recipe it devised in 1893 - "that spice blend, the Vienna flavor that we've had since the beginning" - despite fluctuations in the prices of beef and seasonings that can make such consistency challenging. "Every time I travel, I try to have a hot dog somewhere, and it's like, no, Vienna hands down, that's still my favorite one," Sohn says. ![]() Even though Sohn custom-orders sausages through various suppliers, he still uses Vienna Beef's natural-casing hot dogs for his classic Chicago-style offering called simply The Dog. ![]()
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