Käsekrainer (Vienna Hot Dog)
Cheese-studded sausage slid into a spiked, hollow hot-dog roll; served with sharp mustard/ketchup and pickles at Vienna würstelstands. Late-night classic.
The Käsekrainer is a beloved Austrian sausage filled with small pockets of melting cheese, typically Emmental, and it’s often associated with Vienna’s bustling street food scene. While not a hot dog in the traditional American sense, it’s commonly served hot in a crusty bun with mustard or ketchup at Würstelstände (sausage stands) throughout the city. Invented in the late 20th century, its gooey interior and smoky exterior make it a favorite among late-night crowds and tourists alike. The Käsekrainer can also be sliced and served on a plate, but it’s most iconic when eaten one-handed, standing at a corner kiosk. The combination of crisp skin and molten cheese makes it a true street food indulgence. In Vienna, this is the unofficial king of hot sausage culture.
Authentic Recipe
Ingredients
- 4 Käsekrainer sausages (Austrian cheese-filled sausages)
- 4 Austrian bread rolls (Crusty Semmel rolls)
- 3 tablespoons Austrian mustard (Sweet or sharp)
- 2 tablespoons Ketchup (Optional)
- ½ cup Pickled cucumbers (Sliced)
Instructions
- Grill Käsekrainer sausages over medium heat, turning frequently.
- Cook 8-10 minutes until skin is crispy and cheese inside melts.
- Slice bread rolls lengthwise without cutting completely through.
- Place hot Käsekrainer in roll.
- Add Austrian mustard and optional ketchup.
- Serve with pickled cucumbers on the side.
- Eat immediately while cheese is molten. Vienna street food perfection!
Related Styles (kinda)
4 similar styles
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Boiled or steamed sausage inserted into a hollowed-out bread roll, typically with mustard or ketchup; a Czech Republic staple.