Kranjska klobasa

UKranjska klobasa (Australian English: Kransky sausage, German: Krainer Wurst) is a n sausage most similar to what is known as kielbasa or Polish sausage in.

The noun klobasa refers to a small sausage generally served whole (in contrast to salama) in. The adjective kranjska derives from the region of (Kranjska in Slovenian, Krain in German), which used to be a province in the. The earliest mention of the kranjska klobasa in is found in Katarina Prato's renowned cookbook Süddeutsche Küche (South German Cooking, 1896, first edition 1858). The Slovenian term kranjska klobasa was first mentioned in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinšek in 1912.

Kranjska klobasa contains at least 68% (aside from ), 12%, and at most 20% bacon. It may contain as much as 5% water, table salt,, and. No other ingredients are permitted. The meat must be cut in pieces and bacon. The filling is stuffed into pork intestine with a diameter of. They are formed in pairs of lengths and a weight of. Pairs are linked together with a wooden skewer. The sausages are hot smoked and heat-cured at about 70 &deg; C (160 &deg; F).

Variations and preparation
The Käsekrainer is a variation of this sausage made with small chunks of. Käsekrainer contains 10% to 20% cheese (e.g., ) cut in small cubes. Käsekrainer were first made on a large scale in in the early 1980s. Today they are a standard offering at sausage stands. Käsekrainer can be boiled, baked or grilled. It is essential to keep them on low to medium heat; otherwise the outside is burned and the inside is still 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 on top;, , and a piece of dark  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, but shorter (9 to 10 inches long). The bun is cut open at one end and a hole is poked into it with a warm 1 in. (25 mm)-diameter metal rod. The next step is to put sauce in the hole. Austrians usually select from the following three: sharp mustard, sweet mustard, and ketchup. Often the choice is ketchup and one - or even both - of the mustards.

Kranjska klobasa is known as Kransky in, to where it was introduced by post-war immigrants from Slovenia in the late 1940s and 1950s. The Kransky is very popular in Australia and. The Waiters Club in, Australia, is renowned worldwide for its wide range of Kransky dishes.

Controversy over protected status
The government has asked to have the  grant  to the name "kranjska klobasa." The government has objected.