Vienna Sausage -- (semi-dry sausage)
Properly refers to all dry sausage; generally refers to mildly seasoned soft cervelat.
Vienna Sausage -- (cooked, smoked sausage)
Ingredients similar to frankfurters. Term most often applied to small, open end sausages packed in cans of water. These are made into 80-foot lengths and cut into two-inch portions for canning. The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter