Käsekrainer - cheese sausages, a few questions

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Käsekrainer - cheese sausages, a few questions

Postby benwilder » Mon Oct 21, 2019 9:49 am

Hi all,

I'm looking to make some Käsekrainer - tried some at the weekend and my mind was blown - however i have a few questions:

1) Does anyone have a good recipe? (i have searched the forum and there are some old posts that offer some guidance)

2) Given that the cheese needs to have a high melting point, does Emmental work?

3) How would you go about cooking them so ensure the cheese doesn't melt entirely - sous vide then finish in a pan?

Any advice greatly appreciated!
Regards,
Ben
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Re: Käsekrainer - cheese sausages, a few questions

Postby DanMcG » Mon Oct 21, 2019 3:14 pm

Emmental would melt pretty easily but i think thats what you're looking for. As for how to cook it, I think your on the right track with a simmer in a SV or a pot of water at around 165°-170°
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Re: Käsekrainer - cheese sausages, a few questions

Postby wheels » Mon Oct 21, 2019 4:40 pm

I knew nothing of this sausage until I've just looked it up. This site that sells them says it's Emmental cheese in it. https://www.piccantino.co.uk/radatz/min ... d-sausages

Other web sources say it's fried or grilled.
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Re: Käsekrainer - cheese sausages, a few questions

Postby NCPaul » Tue Oct 22, 2019 11:04 am

There is a recipe for this sausage in Olympia Provisions by Elias Cairo and Meredith Erickson. He specifies Emmentaler cheese. His recipe calls for the sausage to be smoked, is this something you can do?
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Re: Käsekrainer - cheese sausages, a few questions

Postby benwilder » Tue Oct 22, 2019 12:49 pm

Hi all,

Thanks very much for the advice - and yes i can smoke it. I'll scour the internet for various recipes and give it a go over the next week and will post results / recipe / photos. Emmental it is !

Many thanks and fingers crossed...

Ben
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Re: Käsekrainer - cheese sausages, a few questions

Postby Dibbs » Wed Oct 23, 2019 3:00 pm

I've never made them but I ate many of them when I was working in Vienna.

They are grilled on a special sausage grill that has rotating steel bars about 2 cm thick. This ensures that the sausage is cooked evenly all round. To serve they take a bread roll a bit like a small baguette, cut one end off it and make a hole down the middle using a heated spike. They squirt mustard and/or ketchup down the hole and then insert the sausage.

They sold from kiosks on the street are usually consumed after a night's drinking. You often end up with a burnt mouth from the melted cheese and mustard all over your clothes. They are very good.

I found a short video about them.

https://www.youtube.com/watch?v=NdtuIilwkV0
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Re: Käsekrainer - cheese sausages, a few questions

Postby benwilder » Thu Oct 24, 2019 10:54 am

That's fantastic - a 5 minute video dedicated to an after pub sausage.

Thanks very much indeed. I'll experiment this weekend and report back. Its already making me hungry...
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Re: Käsekrainer - cheese sausages, a few questions

Postby benwilder » Tue Oct 29, 2019 10:18 am

Hi all,

Thanks for all your help - i experimented at the weekend and it was a real success - absolutely delicious. I noted it all down here, currently a draft and ill tidy up the details / grammar when i have a sec - but if you're in need of a recipe, these measurements worked out really well. I'll be making these again pretty soon:

https://www.dinnerdinnerfatman.com/blog/kasekrainer-cheesefilledhickorysmokedhotdog

Image

Thanks again,

Ben
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Re: Käsekrainer - cheese sausages, a few questions

Postby wheels » Tue Oct 29, 2019 11:57 pm

Geat result. Thanks for posting back with the finished article Ben.

Phil
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Re: Käsekrainer - cheese sausages, a few questions

Postby NCPaul » Wed Oct 30, 2019 11:03 am

Good job! :D
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Re: Käsekrainer - cheese sausages, a few questions

Postby DanMcG » Thu Oct 31, 2019 8:39 am

Excellent write up Ben, I guess I have another sausage to add to the list!
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