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.
3 editor picks for Kaesekrainer in Vienna, ranked by editorial score. All Vienna signature dishes · Kaesekrainer across every city.
Bitzinger Wuerstelstand Albertina ★ 4.5
innere-stadt · Augustinerstrasse 1, 1010 Wien
Bitzinger on Augustinerstrasse in Vienna is the city's most famous Wuerstelstand, the chrome counter between the Opera House and the Albertina open from 08:00 to 04:00 daily.
Wuerstelstand LEO ★ 4.5
doebling · Doeblinger Guertel 2, 1190 Wien
Wuerstelstand LEO on Doeblinger Guertel in Vienna's 19th district is the city's oldest Wuerstelstand, founded by Leopold Mlynek in 1928, with the giant 'Big Mama' Kaesekrainer the counter's signature.
Wuerstelstand am Hohen Markt ★ 4.4
innere-stadt · Hoher Markt 4, 1010 Wien
Wuerstelstand am Hohen Markt in Vienna's first district sits under the mechanical Anker Clock on one of the city's oldest public squares, the locals' Wuerstelstand for office-lunch and late-night Kaesekrainer.