First, the Viennese are cut into small pieces. In the meantime you can bring the salted water to the boil and heat the tomato sauce in a saucepan. Then the spaghetti is put through the pieces of sausage. You should make sure that you use about 10 spaghetti per piece of sausage, otherwise the effect is lost.
When you have processed all the pieces of sausage, you can add them to the boiling salted water and cook the spaghetti according to the instructions on the package. When the spaghetti is firm to the bite, you can drain it and then serve it on a plate with the tomato sauce that has now been warmed up. If you like, you can also sprinkle grated cheese on top.
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