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A Vienna sausage, Frankfurter or informally Frank (German: Wiener Würstchen, Wiener; Austrian German: Frankfurter Würstel or Würstl; Swiss German Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of beef in a casing of sheep"s intestine, then given a low temperature smoking. The word Wiener is German for Viennese. In Austria the term "Wiener" is uncommon for this food item, which instead is usually called Frankfurter Würstl.

The ingredients, preparation, size and taste can vary widely by both manufacturer and region of sale.