June 9, 2010 8:15 am

Dish of the Day: The One with the K: Kasekrainer Austrian Sausage

It didn't take long for me to spot sausage vendors on every street corner in Vienna during my travels abroad. So when I finally decided it was time to try this meaty wonder, I prayed the one selling the sausage spoke a tiny bit of English. And that he did. We discussed my options, as I wanted my first Bavarian sausage to be just right (who knew sausages came in such varieties?). He then pointed out that if I like cheese, I should go with the K__. Or at least that's the only part I understood from this enigma of a language. Luckily, he still picked a winner.

The Käsekrainer is a variation of Slovenian sausage that has now become popular in Austrian and German sausage stands. It can be boiled, baked or grilled and is served with either a big piece of dark bread, or on a hot dog. By hot dog, the Germans mean bun (go figure!). The bun is a bit shorter than a French baguette and is poked through the center to make a hole. The hole is then filled with sweet or spicy mustard and ketchup.

Tip: This sausage is served best with curry on top. If you're me, you'll enjoy the flavor crazed trio of curry, ketchup and mustard atop your juicy sausage.

About two months later, I found myself in Munich, Germany. This was even more of a sausage heaven. We made a stop immediately after arriving, and there was little thought involved. First stop, sausage stand. Excited and starved, we approached the first vendor. My friend got a curry wurst, but I was sticking to my new sausage love. I still didn't know how to pronounce the darn thing, but I sure could eat it. “Can I help you?” the vendor asked in broken English. I responded, “I'll have the one that starts with the K.”

Photo credit: Joanna Weinstein

— Written by Joanna Weinstein

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Tags : german sausage, austrian sausage, behind the burner, Joanna Weinstein, cheese, meat

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