Grilled Kaesekrainer: Austrian Cheese Sausage | Arteflame

Introduction

Imagine standing by a crackling fire on a crisp winter evening, the air cold against your cheeks but the heat of the grill keeping you warm. You take a bite of a perfectly charred sausage, hearing a distinct snap before being greeted by rich, smoky pork and pockets of molten, oozing Emmental cheese. This is the Käsekrainer experience. It is not merely a sausage; it is a culinary institution from Austria that turns a simple backyard barbecue into a festive Après-ski gathering.

Why This Recipe is a Keeper

I absolutely adore this recipe because it transforms a standard grilled dinner into an event. Cooking on the Arteflame elevates the dish, as the gradient heat allows you to gently melt the internal cheese without splitting the casing—a common tragedy on standard grates. It is hearty, incredibly satisfying, and brings the authentic flavors of Vienna’s street food stalls right to your patio.

Kitchen Wisdom

• Poke holes: Before grilling, prick the sausages with a fork. This creates vents for steam, preventing the cheese from expanding too rapidly and exploding the casing.
• Watch the heat: Treat these like a slow burn. Start them further from the center fire to warm them through, then sear near the flames for that crispy skin.

Swaps and Subs

If your local butcher doesn't carry authentic Austrian Käsekrainer, look for high-quality cheese knackwurst or "beddar with cheddar" style sausages. While Emmental is traditional, any hard-wood smoked sausage stuffed with a melting cheese will give you that comforting vibe.

Ingredients

The Main Event

• 4 Traditional Käsekrainer sausages (sourced from a high-quality butcher or German deli)
• 2 tbsp Vegetable oil or duck fat (for the griddle)

The Classic Sides

• 4 Slices of dark Rye bread or rustic Sourdough
• 1/2 cup Sweet Bavarian mustard (Süsser Senf)
• 1/2 cup Sharp Estragon mustard or spicy brown mustard
• 1 Fresh horseradish root (for grating)
• 1 cup Sauerkraut, drained
• Pickled gherkins (optional)
• Curry powder (optional, for garnish)

Instructions

Step 1: Fire Up the Arteflame

1. Begin by lighting your Arteflame grill. Build a medium-sized fire in the center using hardwood charcoal or dry firewood.
2. Allow the grill to burn down for about 15-20 minutes. You want the flat steel cooktop to be hot, but not scorching. The goal is to create different heat zones: extremely hot near the center and gentler heat toward the outer edges.
3. Lightly oil the flat cooktop surface with vegetable oil to season it for the sausages.

Step 2: Prep the Sausages

1. While the grill heats up, take your Käsekrainer out of the fridge. Letting them come to room temperature for 10 minutes helps them cook more evenly.
2. Crucial Step: Using a fork or a toothpick, prick the sausages 3-4 times on each side. Because these sausages are filled with cheese, the internal pressure builds up rapidly as the cheese melts. Pricking them creates small vents that prevent the sausage from exploding on the grill.

Step 3: The Grilling Process

1. Place the sausages on the flat cooktop, but not directly next to the open flame. Position them in the middle zone where the heat is medium-high.
2. Roll the sausages frequently. Unlike a standard steak, you want the casing to brown evenly on all sides. Cook for about 8 to 12 minutes.
3. Watch for the "Käserfusserl" (cheese feet). This is an Austrian term for the little droplets of cheese that ooze out and get crispy on the grill. Once the skin is dark brown and crispy, and the cheese is bubbling, move them to the cooler outer edge to keep warm.

Step 4: Toasting and Plating

1. Place your slices of rye or sourdough bread on the cooktop, closer to the center, to toast them quickly. Let them absorb a bit of the savory juices left behind by the sausages.
2. If serving with sauerkraut, place a small pile on the flat top to warm it through.
3. Plate the sausages immediately while piping hot. Freshly grate a generous amount of horseradish root (Kren) over the side of the plate—don't be shy with it!
4. Serve with a dollop of sweet mustard and a dollop of spicy mustard.

Tips

Grilling a cheese-filled sausage requires a bit more finesse than a standard bratwurst. The most common mistake is using heat that is too high. If the heat is blistering, the casing will split before the cheese inside has fully melted, or worse, the cheese will spray out aggressively. On the Arteflame, utilize the gradient heat. Start the sausages further back from the center to bring the internal temperature up slowly, then finish them closer to the fire to crisp up the skin. This ensures that every bite contains liquid gold rather than a hollow sausage.

Another pro-tip concerns the horseradish. Always use fresh horseradish root rather than the jarred creamed version. The sharp, sinus-clearing bite of fresh "Kren" cuts through the rich fat of the pork and the creaminess of the Emmental cheese, balancing the dish perfectly. If you cannot find Käsekrainer locally, look for "cheese knackwurst" or "beddar with cheddar" sausages, though the authentic Austrian version uses Swiss-style Emmental.

Variations

While the classic presentation with mustard and horseradish is timeless, there are exciting ways to mix up this winter classic. The versatility of the Arteflame cooktop allows you to experiment with toppings and styles easily. Here are a few popular variations to try:

• The Käsekrainer Hot Dog: Serve the sausage inside a hollowed-out baguette along with the mustard and ketchup, known in Austria as a "Kafka."
• Currywurst Style: Slice the grilled sausage into bite-sized coin pieces and smother them in a warm curry ketchup sauce, dusted with yellow curry powder.
• Berner Würstel: Wrap the Käsekrainer in thin slices of bacon before grilling. The bacon fat renders into the sausage for an ultra-decadent treat.
• The Bosna: Serve inside a grilled white bun, topped with chopped raw onions, parsley, and a mix of curry powder and paprika.
• Spicy Kick: Garnish with sliced pickled jalapeños or a spicy chili oil drizzle for a modern twist.

Best pairings

A dish as rich and savory as Käsekrainer needs beverages and sides that can stand up to its bold flavors. The saltiness of the smoked meat and the richness of the cheese require high acidity or carbonation to cleanse the palate. This is why pickles and horseradish are traditional accompaniments—they provide the necessary "cut" to the fat.

• Beer: An Austrian Märzen, a Dunkel (dark lager), or a crisp Weissbier (wheat beer) pairs exceptionally well.
• Wine: If you prefer wine, go for a Grüner Veltliner. Its high acidity and peppery notes complement the pork beautifully.
• Side Dish: A warm Austrian potato salad (Erdäpfelsalat) dressed with vinegar, oil, and beef broth instead of mayonnaise is the ideal side.
• Vegetables: Grilled red cabbage or charred bell peppers cooked right on the Arteflame alongside the sausages.

Conclusion

Grilling Austrian Käsekrainer on your Arteflame is more than just cooking dinner; it is an embrace of the winter season. The combination of fire, cold air, and hot, cheesy comfort food creates an atmosphere of Gemütlichkeit—a feeling of warmth, friendliness, and good cheer. This recipe is simple enough for a weeknight meal but impressive enough to serve to guests as a unique culinary experience.

So, don't let the dropping temperatures keep you indoors. Light up the grill, gather your friends, and enjoy the snap and sizzle of authentic Käsekrainer. It is a hearty reminder that the best flavors of the year often come from the winter grill.