Ingredients
Sausage
- 4Käsekrainer sausages
To serve
- 1Semmel roll per sausage, or dark bread
- sweet mustard
- hot mustard
- grated horseradish
- pickled gherkins
- sliced raw onion
Optional
- a paper napkin
- a bottle of beer
Directions
- Bring a pan of water to just below a simmer, around 80°C (175°F), and put the sausages in. Never boil it.
- Poach for 10 to 12 minutes, until heated right through and the cheese inside has melted. Alternatively grill it over a moderate heat for 8 to 10 minutes, turning often, scoring it first if you want the classic split.
- Score it only if you intend to grill it.
- Lift it out and let it stand 30 seconds.
- Serve with sweet mustard, hot mustard or horseradish, and a gherkin.
Technique
- Krainer takes its name from Carniola, now in Slovenia, and the cheese version was developed in Austria in the 1980s.
- Ordering it in Viennese dialect involves a whole vocabulary that the stands find funny and tourists rarely get right.
- It is served with bread rather than in a bun as often as not.
Substitutions
- Any coarse smoked pork sausage with cheese, sold as cheese kransky in some countries.
- A plain Krainer, without the cheese.
Variations
- Grilled and split, on a paper plate with bread.
- In a hollowed Semmel, as a hot dog.
- Sliced into a Wurstsalat.
History
A cheese-filled version of the Carniolan sausage from Slovenia, once part of the empire; it is the staple of Viennese sausage stands.
Frequently asked questions
What is Käsekrainer?
Käsekrainer is a street food from Austria: cheese-studded sausage from Vienna’s Würstelstände. A cheese-filled version of the Carniolan sausage from Slovenia, once part of the empire; it is the staple of Viennese sausage stands.
How long does Käsekrainer take to make?
Käsekrainer takes 5 min of preparation and 15 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Käsekrainer?
Yes, within limits. Any coarse smoked pork sausage with cheese, sold as cheese kransky in some countries. A plain Krainer, without the cheese.
What is the most important thing to get right in Käsekrainer?
Bring a pan of water to just below a simmer, around 80°C (175°F), and put the sausages in. Never boil it.
