In this post I show you how you can make K\u00e4sekrainer yourself.<\/p>\n\n\n\n
K\u00e4sekrainer is always associated with Austria these days. However, there is actually a bit of a dispute about where the original comes from.<\/p>\n\n\n\n
They are often just referred to as “Krainer” or “Eitrige”. Where this name comes from is clear once you cut into a fresh hot sausage. In Slovenia they are called “Kranjska Klobasa” and are now geographically protected.<\/p>\n\n\n\n
Whatever you call it, it’s a lightly smoked boiled sausage with a hint of garlic.<\/p>\n\n\n\n
You’ll need a smoker to prepare it. Alternatively, you can just scald them, but you are then missing out on the smoke flavor.\u00a0<\/p>\n\n\n\n
So now enough backstory. Off to the K\u00e4sekrainer recipe either as a video or to read through.<\/p>\n\n\n\n
Have fun and good luck making it!<\/p>\n\n\n\n