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.
Where to eat it: 3 restaurants across 1 city.
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.
Common allergens: Gluten, Dairy
Bitzinger on Augustinerstrasse in Vienna is the city's late-night Wuerstelstand of choice, open 08:00 to 04:00 daily and the Opera-and-Albertina post-show carte.
Try: Kaesekrainer
Tip: Order the Kaesekrainer with sweet mustard; the side bench takes a small standing crowd.
Wuerstelstand am Hohen Markt in Vienna's first district sits under the Anker Clock and runs 07:00 to 04:00 daily, the bar-crawl regulars' late-night Kaesekrainer counter.
Try: Kaesekrainer
Tip: The blistered-casing Kaesekrainer is the counter's most-ordered after midnight.
Wuerstelstand LEO on Doeblinger Guertel in Vienna's 19th district is the city's oldest Wuerstelstand, open until 04:00 daily, the Cobenzl-residents' late-night standby since 1928.
Try: Big Mama Kaesekrainer
Tip: The Big Mama Kaesekrainer is double the standard size; one is plenty for two appetites.
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