Kranjska klobasa
The Carniolan sausage (Slovenian kranjska klobasa ) is a common in large parts of Austria and Slovenia sausage. The name comes from the historical region of Carniola in the former Old Austria and Slovenia today. Slovenia has to be requested to enter the name " Kranjska Klobasa " as a protected geographical indication. In a compromise with Austria was however agreed that the German names Krainer sausage and Käsekrainer should continue to be allowed.
The sausage contains a coarse emulsion of at least 68 % pork, 12 % beef and a maximum of 20 % fat. The only permitted additives are 5% water, salt, garlic and pepper. The meat must be 10 to 13 mm pieces are cut the bacon into pieces of 8 to 10 mm. The mass is filled into hog casings with 32 to 36 mm in diameter. There shall be 12 to 16 cm long pairs that have 180 to 220 gram mass. The pairs are joined together with a wooden skewer, hot smoked and heat treated at 70 degrees Celsius.
Variants and preparation
Käsekrainer have a modification of the original recipe a proportion of 10 to 20% cheese (eg Emmentaler ) in small cubes. They were invented in Austria in 1971 and especially in Vienna include the standard range of sausage stands. Käsekrainer can be boiled, fried or grilled. They should not be pierced before cooking - will shed the cheese - and not cook too much heat, so that the exiting cheese does not burn. Not to be confused Käsekrainer with the Bernese sausages. In the Viennese Käsekrainer is also known because of the color of the outgoing hot cheese as " Purulent ".
Käsekrainer be served with mustard and freshly grated horseradish, in other variants with mustard and ketchup, optional dusted with curry powder. Very popular is the Käsekrainer hot dog, in which a Käsekrainer is served in a hollowed-out piece of white bread with mustard and / or ketchup.
The Kransky is the oceanic version of the Slovenian original. It was "exported" by the Slovenian emigrants in the late 1940s and 1950s and is now very popular in Australia and New Zealand. Over the years there have been some variants of Kransky, including the Cheese Kransky.