Is Spam and Vienna Sausage the Same Thing? A Detailed Guide

Spam and Vienna sausage – two canned meat products that have been kitchen staples for generations. But are they really the same thing? At first glance, you might think so After all, they both come in little cans and get stacked on the shelves at your local grocery store

However, when you look a little closer there are some clear differences between these two iconic canned meats. In this detailed guide, we’ll explore the history, ingredients textures, flavors, and best uses for Spam and Vienna sausages. Read on to finally learn the answer to the question is Spam and Vienna sausage the same thing?

A Brief History of Spam and Vienna Sausage

To understand how Spam and Vienna sausages differ, it helps to know a little bit about their origins.

Spam was created in 1937 by Hormel Foods in Austin, Minnesota. It was designed as a way to make use of pork shoulder meat that was not being used in other Hormel products. The name “Spam” is a portmanteau of “spiced ham”. It was first introduced to the public in 1937 and became enormously popular during World War II as a convenient, inexpensive, and shelf-stable meat product.

Vienna sausage, on the other hand, was created in the late 19th century in both Vienna, Austria and the United States. European Vienna sausages were inspired by Frankfurter sausages and used pork and beef. The American version used chicken, pork, and beef and became popular as a canned meat. It was a common inclusion in military rations due to its convenience and portability.

So while both were designed as convenient preserved meats, Spam and Vienna sausage have distinct origins and original ingredients.

Ingredients: More Differences

The ingredients used in Spam and Vienna sausages also set them apart.

Spam contains just six main ingredients: chopped pork shoulder meat, salt, water, potato starch, sugar, and sodium nitrite. Hormel prides itself on Spam’s straightforward list of ingredients.

Vienna sausage tends to have a longer list of ingredients including mechanically separated chicken, pork, water, corn syrup, salt, beef, sodium nitrite, flavorings, and more. It was designed as a way to use up meat scraps and trimmings.

So when you compare the ingredient labels, Vienna sausage is a more processed product made up of blended meats, versus Spam which contains just pork shoulder meat as the main ingredient.

Texture and Flavor: Like Night and Day

Beyond ingredients, Spam and Vienna sausages differ greatly in their texture and flavor.

Spam has a firm, sliceable texture similar to deli ham. It can be sliced and pan-fried to a crispy finish. The flavor is salty, smoky, and savory with a subtle sweetness. It’s an umami bomb!

Vienna sausage has a much softer, mushier texture that doesn’t hold its shape well when cooked. The flavor tends to be salty with notes of garlic and black pepper. It often has a hint of sweetness from corn syrup in the ingredients. The flavor overall is not as bold and savory as Spam.

So in your mouth, these two canned meats provide very different sensory experiences. Spam is substantial, while Vienna sausage is soft and almost creamy.

How to Use Them in Cooking and Recipes

Because of their different textures and flavors, Spam and Vienna sausages aren’t really interchangeable in recipes.

Spam is often sliced and pan-fried until crisp and brown. It makes a great addition to fried rice, noodles, sandwiches, omelets, and more. It can also be diced up in things like pasta sauce for a hit of meaty umami flavor.

Vienna sausage is better used in dishes where the pieces of meat get **heated throug