The Käsekrainer is an Austrian variation of Slovenian Kranjska klobasa - the sausage, made with small chunks of cheese. Käsekrainer contains 10% to 20% cheese (e.g., Emmentaler) cut in small cubes. Käsekrainer were first made on a large scale in Austria in the early 1980s. Today they are a standard offering at sausage stands (Würstelstand). Käsekrainer can be boiled, baked or grilled. It is essential to keep them on low to medium heat; otherwise the outside is burned and the inside is still cold. Care should be taken when preparing them, because the cheese can become quite hot; the sausages should not be cut or poked while cooking, otherwise the melting cheese would be released.
The sausage can be served with curry on top; mustard, ketchup, and a piece of dark bread or in the most common form in Austria as a Käsekrainer-Hot-Dog. The bread used is very similar to a French baguette, but shorter (9 to 10 inches long). The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod. The next step is to put sauce in the hole. Austrians usually select from the following three: sharp mustard, sweet mustard, and ketchup. Often the choice is ketchup and one - or even both - of the mustards.
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Kranjska klobasa, wikipedia.org
The Kasekrainer Experience, www.transatlanticsketches.com