Alles Wurscht Viennese sausage stand 2.0 with Käsekrainer made from ox meat and calamari fritti

They are omnipresent, a cultural asset, an urban institution. They are highly valued by locals (as a place for friendly gossip and a quick meal) and travellers (keyword: local colour) alike: Vienna's sausage stands.

For decades, little hass changed in the traditional offer, but for a few years now, more and more young entrepreneurs are giving the somewhat dusty sausage culture a fresh shine. One of them: Sebastian Neuschler, who offers beef tartar and calamari fritti in his stall on Börseplatz, in addition to Käsekrainer (cheese filled sausages) and currywurst.

The name - "Alles Wurscht" (Everything sausage/ Nothing matters) - says it all. Sebastian Neuschler does whatever he feels like. After many years in top gastronomy, the trained chef has turned his back on large kitchens. However, his high-quality standards have remained. He gets his meat from selected producers from Vienna and the surrounding area, bread and rolls come from the organic baker Öfferl, vegetables and sauces are prepared and fermented by himself.

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I stand indecisively in front of the menu because I am not very familiar with the sausage cosmos as a newcomer and part-time vegetarian. However, the friendly employee takes his time and patiently explains to me the differences between Burenwurst (coarse and strongly spiced), Waldviertler (smoked over beechwood), Debreziner (reddish thanks to smoked pepper) and Bosna (a spiced bratwurst served with curry and onions in a light-coloured roll).

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Because Alles Wurscht keeps up with the times, the latter is also available as vegan with mushroom-based sausage: it goes wonderfully with the spicy mustard sauce, fried onions and miso roll, which a local baker makes especially for the operators.

Next, we try an ox-Käsekrainer, which has nothing in common with the greasy supermarket sausages that used to be available at every barbecue. This one harmonises unexpectedly well with the spicy kimchi and chipotle mayo. Also delicious is the currywurst, made with veal and served with fermented curry ketchup and habanero sauce. To finish, we treat ourselves to a portion of truffle fries.

Owner Sebastian Neuschler has also changed the range of drinks. There are regional wines, champagne, and homemade lemonades instead of canned beer and soft drinks. Beer and frizzante come from the tap. Another insight: Sparkling wine and bratwurst also get along surprisingly well!