As a quick reference for No Reservations viewers…the following is an overview of the sausage Tony’s hosts were talking about. Excerpted from Wikipedia….
The Käsekrainer is a variation of this 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. (By Hot Dog Austrians mean the bun not the sausage.) 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.
Kranjska klobasa is known as Kransky in Australasia, to where it was introduced by post-war immigrants from Slovenia in the late 1940s and 1950s. The Kransky is very popular in Australia and New Zealand. The Waiters Club in Melbourne, Australia, is renowned worldwide for its wide range of Kransky dishes.
