Austrian Käsekrainer
Bring the flavors of Vienna home with this authentic Austrian street food classic. Smoky cheese-filled sausage is grilled until the cheese bubbles from the casing, then tucked into a crusty roll with mustard for a quick, satisfying meal that's simple, hearty, and unforgettable.
Equipment
- Grill, Griddle or Skillet
- Grill Tongs
- Knife
- Cutting board
- Wooden Spoon Handle (Optional)
Ingredients
- 4 Austrian Käsekrainer Sausages or Any Smoked Cheese Sausage
- 4 Austrian White Sausage Rolls or Bolillo, small French or Hoagie Rolls (roughly the same length as the sausages)
- Austrian Estragon Mustard to Taste or Medium-Hot Mustard
- Prepared Horseradish to Taste (Optional)
Instructions
- Preheat your grill or pan to medium heat.
- Grill the sausages, turning occasionally, until plump and browned, and the cheese begins to bubble from small splits in the casing. Don't worry if some cheese escapes.4 Austrian Käsekrainer Sausages
- For the rolls, slice a small piece off one end and hollow out the center using your knife or the handle of a wooden spoon. Remove only enough bread to comfortably fit the sausage.4 Austrian White Sausage Rolls
- Spread a generous amount of mustard inside each roll.Austrian Estragon Mustard to Taste
- Add (optional) prepared horseradish if desired.Prepared Horseradish to Taste
- Slide the hot grilled sausage into the prepared roll.
- Serve immediately while the sausage is hot and the cheese is still melted.
Notes
Optional Sides:
Dill Pickle Spear
Potato Chips
French Fries
Austrian Potato Salad
Cold Lager or Pilsner Notes: Authentic Käsekrainer is a smoked pork sausage filled with cubes of Alpine cheese.
A smoked cheddar sausage is the best substitute if authentic Käsekrainer isn't available.
Fresh bolillo rolls closely resemble the crusty rolls used at Viennese Würstelstände.
Austrian Estragon mustard has a unique flavor, but Dijon or medium-hot German mustard work very well. I also like to mix 1:1 Dijon and brown mustard. *Food Safety Note:
Always handle and cook animal products safely.
Potato Chips
French Fries
Austrian Potato Salad
Cold Lager or Pilsner Notes: Authentic Käsekrainer is a smoked pork sausage filled with cubes of Alpine cheese.
A smoked cheddar sausage is the best substitute if authentic Käsekrainer isn't available.
Fresh bolillo rolls closely resemble the crusty rolls used at Viennese Würstelstände.
Austrian Estragon mustard has a unique flavor, but Dijon or medium-hot German mustard work very well. I also like to mix 1:1 Dijon and brown mustard. *Food Safety Note:
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.