Carniolan sausage

TheCarniolan sausage(Slovene:kranjska klobasa,Serbo-Croatian:kranjska kobasica,Australian English:Kransky,German:Krainer Wurst,Italian dialect of Trieste:luganighe de Cragno) is aSlovenianparboiled sausagesimilar to what is known askielbasaor Polish sausage in North America.
The nounklobasarefers to a small sausage generally served whole (in contrast tosalama) in Slovene. The adjectivekranjskaderives from the region ofCarniola(Kranjskain Slovene,Krainin German), which used to be a duchy of theAustrian Empire. The earliest mention of the Carniolan sausage in German is found inKatharina Prato's renowned cookbookSüddeutsche Küche(South German Cooking, 1896, first edition 1858). The Slovene termkranjska klobasawas first mentioned in the sixth edition ofSlovenska kuharica(Slovene Cookbook) byFelicita Kalinšekin 1912.
The Carniolan sausage contains at least 75 to 80%pork(aside frombacon) and at most 20% bacon. It may contain as much as 5% water, thesea saltfromSečovlje salt pans, littlegarlic,saltpetreandblack pepper. No other ingredients are permitted. The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm. The filling is stuffed into pork intestine with a diameter of 32 to 36 mm. They are formed in pairs of 12 to 16 cm (4.7 to 6.3 in) lengths and a weight of 180 to 220 grams. Pairs are linked together with a wooden skewer. The sausages are hot smoked and heat-cured at about 70 °C (158 °F).
TheKäsekraineris a variation of this sausage made with small chunks ofcheese– it contains 10% to 20% cheese (e.g.,Emmentaler) cut into small cubes.Käsekrainerwere first made in Austria in the early 1980s. As of 2019they are a standard offering at sausage stands (Würstelstände).Käsekrainercan 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 withmustard,ketchupand a piece of darkbread; or – in the most common form in Austria – as aKäsekrainer-Hot-Dog. (ByHot DogAustrians mean the bun, not the sausage.) The bread used is somewhat similar to a Frenchbaguette, but shorter (200 to 250 mm (7.9–9.8 in) long) and has a different texture and recipe,  hence not called a baguette but a bun. 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.
In the late 1940s and the 1950s, post-war immigrants from Yugoslavia (now part of Croatia and Slovenia) introducedkranjska klobasainto Australia, where it became known askransky. Cheese kransky is very popular in Australia and in New Zealand.
Like thepie, thesausage roll, the frieddim simand theChiko roll, the cheese kransky (often with chilli and sometimes wrapped in pastry) is a takeaway staple.
In January 2015, Slovenia successfully entered it into the register ofprotected geographical indications(PGIs), despite objections by Austria, Croatia and Germany.