History

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

Make it at home

Yield 4Hands-on 20 minTotal 30 minDifficulty Easy

Ingredients

  • 4 Kaesekrainer sausages (from an Austrian deli or German butcher), about 120g each
  • 4 Kaisersemmel (Austrian crusty rolls) or 4 demi-baguette pieces
  • 4 tbsp sweet Austrian mustard (Estragon-Senf)
  • 4 tbsp hot mustard
  • 12 large sliced gherkins
  • 1 small jar pickled green peppers (Pfefferoni)
  • Coarse sea salt
  • 2 bottles cold Pfiff-size Austrian beer (Goesser or Ottakringer), 200ml each
  • 30g unsalted butter, for crisping the casing

Method

  1. Score the sausages with shallow diagonal cuts every 1.5cm so the cheese seeps without bursting the casing.
  2. Heat a wide pan over medium heat. Add the butter and let it foam.
  3. Lay the sausages in the pan and cook for 8 to 10 minutes, turning frequently. The casing should blister to deep brown and the cheese should leak from the scored cuts.
  4. Split the rolls only halfway through; the Wuerstelstand sandwich is held in the hand, not bitten down.
  5. Smear the inside of each roll with both mustards, lay in the sausage, and tuck two gherkin slices and a few pickled peppers down the slit.
  6. Sprinkle with coarse sea salt. Wrap the base in greaseproof paper so you can hold it without burning fingers.
  7. Serve with the cold Pfiff beer; the eating order is bite of sausage, sip of beer, bite of bread, repeat.

Tip from the editors. The sausage must reach an internal 75C to liquefy the cheese pockets. Do not boil or microwave; the cheese leaks before the casing crisps.

Where to eat kaesekrainer

Kaesekrainer in Vienna

Bitzinger Wuerstelstand Albertina ★ 4.7

Street food€€innere-stadtUntil 04:00 daily

Bitzinger on Augustinerstrasse in Vienna is the city's late-night Wuerstelstand of choice, open 08:00-04:00 daily and the Opera-and-Albertina post-show.

Try: Kaesekrainer

Tip: Order the Kaesekrainer with sweet mustard; the side bench takes a small standing crowd.

Augustinerstrasse 1, 1010 Wien

Wuerstelstand am Hohen Markt ★ 4.4

Street food€€innere-stadtUntil 04:00 daily

Wuerstelstand am Hohen Markt in Vienna's first district sits under the Anker Clock and runs 07:00-04:00 daily, the bar-crawl regulars' late-night.

Try: Kaesekrainer

Tip: The blistered-casing Kaesekrainer is the counter's most-ordered after midnight.

Hoher Markt 4, 1010 Wien

Wuerstelstand LEO ★ 4.6

Street food€€doeblingMon 10:30-04:30, Thu 10:00-04:30, Sat 10:00-05:30, Sun 12:00-00:00Until 04:00 daily

Wuerstelstand LEO on Doeblinger Guertel in Vienna's 19th district is the city's oldest Wuerstelstand, open until 04:00 daily, the Cobenzl-residents'.

Try: Big Mama Kaesekrainer

Tip: The Big Mama Kaesekrainer is double the standard size; one is plenty for two appetites.

Doeblinger Guertel 2, 1190 Wien

More cities are in research. Want kaesekrainer covered somewhere specific? Tell us where you want to eat.

Browse all dishes →