Käsekrainer
Vienna, Austria
The Käsekrainer is a coarse pork sausage stuffed with pieces of Emmental or similar cheese. When grilled, the cheese melts inside, creating pockets of hot, gooey cheese that can burst through the casing. No Viennese Würstelstand (sausage stand) is complete without it.
History
Despite its association with Vienna, the Käsekrainer originated in the Slovenian region of Krain (Carniola). Viennese sausage stands adopted it in the 1970s-80s and it soon became the most popular order. Today it is synonymous with a late-night Vienna experience.
Ingredients
Preparation
Grilled on a hot plate or over charcoal until the casing is crispy and the cheese inside is fully melted. Typically scored diagonally before grilling. Served with a Semmel (bread roll) or sliced open on a paper plate with mustard and ketchup.
Taste
Rich, savory pork with pockets of melted, nutty Emmental. The contrast between smoky meat and creamy cheese is what makes it.
Texture
Coarse-ground with a snappy casing. The melted cheese creates soft, flowing pockets throughout the firm sausage meat.
Pairings
Rituals & Traditions
The midnight ritual
Kaesekrainer is the traditional late-night snack after a night out in Vienna, eaten standing at a Wuerstelstand.
Let it rest
After grilling, let the Kaesekrainer rest briefly so the cheese does not all squirt out on the first bite.
Never microwave
Microwaving a Kaesekrainer is considered sacrilege -- the casing will not crisp and the cheese will not melt properly.
Recipes
Kaesekrainer Hot Dog
Käsekrainer
A modern twist on the classic: grilled Kaesekrainer in a brioche bun with caramelized onions and pickled jalapenos for a sweet-spicy-cheesy experience.
Kaesekrainer Pasta
Käsekrainer
Sliced Kaesekrainer tossed into pasta with cherry tomatoes, garlic, and fresh basil. The melted cheese from the sausage enriches the sauce.
Wuerstelstand-Style Kaesekrainer
Käsekrainer
The authentic Vienna Wuerstelstand experience: a scored and grilled Kaesekrainer with oozing cheese, served with sweet mustard and a fresh Semmel.
