Käsekrainer - cheese sausages, a few questions

[benwilder]

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

[DanMcG]

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°

[wheels]

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.

[NCPaul]

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?

[benwilder]

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

[Dibbs]

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

[benwilder]

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...

[benwilder]

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



Thanks again,

Ben

[wheels]

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

Phil

[NCPaul]

Good job!

[DanMcG]

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