The wiener is a cooked, smoked frankfurter named for Vienna — Wien in German. These small, finely emulsified pork-and-beef sausages are fully cooked in manufacture and usually smoked for flavour and colour. Traditional versions go into edible natural casings, which cost more than the skinless kind formed in cellulose casings that are stripped off after cooking, and the classic presentation braids the links into groups, still seen in Central European butcher shops. As cooked sausages they are perishable and need continuous refrigeration. Buyers judge them on snap, smoky flavour, and the uniform fine texture of the emulsion.