Kaesekrainer appears as a signature dish in 1 Austria cities. See each city's local variant and where to eat it.
Kaesekrainer · Vienna
A pork sausage with cheese pockets distributed through the meat, cooked on a roller grill until the casing blisters and the cheese inside melts to a near-liquid. Served with a Semmel, mustard, and a Pfiff beer at any of the city's Wuerstelstaende.
The Krainer Wurst itself dates from the Slovenian-Austrian border region of Krain (Carniola). The cheese-injected Kaesekrainer was developed in the 1970s by Austrian sausage producers and quickly became the most-ordered Vienna street-food plate. The blistered casing and molten cheese earned the affectionate nickname Eitrige (the pus-y one) in Wiener slang. The Bitzinger, Hoher Markt and Leo Wuerstelstaende all cook the canonical version.
Where to eat in Vienna:
- Bitzinger Wuerstelstand Albertina
- Wuerstelstand am Hohen Markt
- Wuerstelstand LEO