The Käsekrainer is a variation of this sausage made with small chunks of cheese - it contains 10% to 20% cheese (e.g.,  Emmentaler) cut into small cubes.
Käsekrainer were first made in Austria in the early 1980s.
As of 2019 they are a standard offering at sausage stands (Würstelstände).
Käsekrainer can be boiled, baked or grilled.
It is essential to keep them on low to medium heat; otherwise the outside may get burned and the inside remains cold.
Care should be taken when preparing them, because the cheese can become quite hot; the sausages should not be cut or poked while cooking, otherwise the melting cheese would be released.

The sausage can be served with mustard, ketchup, and a piece of dark bread; or - in the most common form in Austria - as a Käsekrainer-Hot-Dog. (
By Hot Dog Austrians mean the bun, not the sausage.)
The bread used is very similar to a French baguette, but shorter (200 to 250 mm (7.9–9.8 in) long).
The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod.
The next step is to put sauce in the hole.
Austrians usually select from the following three sauces: sharp mustard, sweet mustard, and ketchup.
Often the choice is ketchup and one – or even both – of the mustards.

In the late 1940s and the 1950s post-war immigrants from Croatia and Slovenia introduced kranjska klobasa into Australia, where it became known as Kransky.
Cheese Kransky is very popular in Australia and in New Zealand.
The Käsekrainer is a variation of this sausage made with small chunks of cheese - it contains 10% to 20% cheese (e.g.,  Emmentaler) cut into small cubes. Käsekrainer were first made in Austria in the early 1980s. As of 2019 they are a standard offering at sausage stands (Würstelstände). Käsekrainer can be boiled, baked or grilled. It is essential to keep them on low to medium heat; otherwise the outside may get burned and the inside remains cold. Care should be taken when preparing them, because the cheese can become quite hot; the sausages should not be cut or poked while cooking, otherwise the melting cheese would be released.
The sausage can be served with mustard, ketchup, and a piece of dark bread; or - in the most common form in Austria - as a Käsekrainer-Hot-Dog. (By Hot Dog Austrians mean the bun, not the sausage.) The bread used is very similar to a French baguette, but shorter (200 to 250 mm (7.9–9.8 in) long). The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod. The next step is to put sauce in the hole. Austrians usually select from the following three sauces: sharp mustard, sweet mustard, and ketchup. Often the choice is ketchup and one – or even both – of the mustards.
In the late 1940s and the 1950s post-war immigrants from Croatia and Slovenia introduced kranjska klobasa into Australia, where it became known as Kransky. Cheese Kransky is very popular in Australia and in New Zealand.
Carniolan sausage