Ranked by TableJourney editorial score.
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.
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 on Augustinerstrasse in Vienna is the city's most famous Wuerstelstand, the chrome counter between the Opera House and the Albertina open.
OrderKaesekrainer
TipOrder the Kaesekrainer, the cheese-pocket sausage, with sweet mustard and a Semmel; no fork is offered.
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.
OrderBig Mama Kaesekrainer
TipThe Big Mama Kaesekrainer is double the standard size; one is plenty for two appetites.
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'.
OrderKaesekrainer
TipThe blistered-casing Kaesekrainer is the counter's most-ordered; come at noon to catch the Anker Clock chime.
Kaesekrainer makes more sense with someone from Vienna explaining it. These are the classes and tours we have checked, with booking links.
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