Street Food
Käsekrainer (Cheese-Filled Sausage)
Ingredients
- - 4 Käsekrainer sausages (smoked pork sausage with cheese)
- - 4 bread rolls or a length of baguette, cut to size
- - 2 tbsp mild mustard
- - 2 tbsp ketchup or Ajvar (roasted pepper relish)
- - 1 small onion, thinly sliced (optional)
Method
- If grilling, preheat a grill pan or outdoor grill to medium heat.
- Prick the sausages lightly a few times with a fork to prevent them bursting as the cheese heats.
- Grill the sausages for 12-15 minutes, turning occasionally, until the skin is browned and the cheese inside is molten. Alternatively, simmer gently in barely-boiling water for 10 minutes.
- Warm the bread rolls briefly if desired.
- Serve the sausages in the rolls or alongside bread, with mustard, ketchup or Ajvar and sliced onion.
Introduction: Käsekrainer, a smoked pork sausage studded with melting cheese, is one of the most popular offerings at Austria’s iconic Würstelstand (sausage stands), found on street corners across Vienna and beyond.
Cultural Background: Käsekrainer, a smoked pork sausage studded with melting cheese, is one of the most popular offerings at Austria’s iconic Würstelstand (sausage stands), found on street corners across Vienna and beyond. Often nicknamed ‘Eitrige’ (a cheeky Viennese term referring to the oozing cheese) it’s a favourite late-night and street food staple.
Tips: Prick the sausage casing lightly before cooking so the cheese doesn’t burst out too aggressively. Grilling gives the best texture and flavour, but gentle simmering also works well if a grill isn’t available.
Variations: Serve street-stand style, sliced diagonally and stood upright in a roll rather than fully enclosed. Pair with a cold beer, as is traditional at Austrian Würstelstände.
Vegetarian/Vegan: A vegetarian version can be made using a plant-based cheese-filled sausage alternative.
Storage: Store uncooked sausages in the refrigerator according to packaging instructions; cooked sausages keep for 2 days refrigerated.
Reheating: Reheat gently in a pan over low heat or in a 160°C (320°F) oven until warmed through, being careful not to split the casing.
Nutrition: Approx. per serving: 380 kcal, 18g protein, 14g carbohydrate, 28g fat
FAQs:
Q: What is a Würstelstand? A: It’s a traditional Austrian street food stand, common throughout Vienna, specialising in grilled sausages served with bread and condiments. Q: What does ‘Eitrige’ mean? A: It’s a colloquial Viennese nickname for Käsekrainer, playfully referencing the oozing melted cheese inside.
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