Käsekrainer
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thumb|right|Käsekrainer. Käsekrainer () is a type of lightly smoked Brühwurst containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes. They are sold all over Austria at sausage stands as well as being available in shops for home consumption and barbecues. It is a variety of Carniolan sausage. Käsekrainer was invented by two people from Upper Austria, chef Herbert Schuch from Buchkirchen and Franz Thalhammer in the late 1960s.
Wikidata facts
- Subclass of
- Carniolan sausage
- Country of origin
- Austria
- Material used
- Emmental
- Image
- Käsekrainer.jpg
Show 4 more facts
- Commons category
- Käsekrainer
- indigenous to
- Upper Austria
- time of discovery or invention
- 1960-00-00
- native label
- Käsekrainer
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
5 sectionsContents
- Preparation and variants
- Controversy about name
- Use in the Viennese dialect
- References
- External links
thumb|right|Käsekrainer. Käsekrainer () is a type of lightly smoked Brühwurst containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes. They are sold all over Austria at sausage stands as well as being available in shops for home consumption and barbecues. It is a variety of Carniolan sausage. Käsekrainer was invented by two people from Upper Austria, chef Herbert Schuch from Buchkirchen and Franz Thalhammer in the late 1960s.
==Preparation and variants== Käsekrainer can be cooked, roasted or grilled.
Excerpted from Wikipedia’s “Käsekrainer” article, available under the CC BY-SA 4.0 licence.