Cheese Kransky

Description

The Cheese Kransky is a double-smoked pork sausage that brings together two things that just work — the Central European craft of smoked sausage making, and the very Australian conviction that almost everything improves with melted cheese. Made from Australian pork with a coarse grind and threaded with cheese throughout, it's a sausage with presence.

The double smoking gives it a deep, savoury backbone that stands up to the richness of the cheese. When cooked gently — low and slow, not hot and fast — the cheese melts into molten pockets that burst as you bite in. The coarse grind keeps every mouthful hearty and satisfying, not soft or processed.

It's as comfortable in a bun at a backyard BBQ as it is sliced into a winter stew or pan-fried alongside eggs for a weekend breakfast. A sausage that works as hard as you do, no matter how you cook it.

Quick Facts

• Type/Cut: Double-smoked coarse-ground pork sausage with cheese
• Key features: Double-smoked, melty cheese throughout, coarse grind, made from Australian pork
• Best for: Grilling, pan-frying, BBQs, in a bread roll, sliced into stews
• Flavour/texture: Deep, savoury smokiness with a rich, creamy cheese centre — coarse grind gives a hearty, satisfying bite
• Prep notes: Cook low and slow — high heat burns the outside before the cheese in the centre melts. Don't pierce the casing.

Why You'll Love It

• Double-smoked for deep, savoury flavour — the kind that holds its own against sharp mustard and crusty bread
• Melty cheese threaded through every sausage — pockets of rich, gooey goodness that burst when you bite in
• The coarse grind gives it proper bite and texture — not a smooth, homogenised sausage but a butchery-made kransky with real substance
• Incredibly versatile — throw it on the BBQ, pan-fry it for breakfast, slice it into a stew, or tuck it into a fresh roll
• An Australian favourite with Central European roots — smoked sausage with melted cheese is a combination that's never going out of style

Cooking Tips

• Cook over low to medium heat — a scorching-hot grill or pan will burn the outside before the cheese in the centre has a chance to melt
• Don't pierce the casing — the melted cheese needs to stay inside the sausage. Poke a hole and you'll lose the best part
• Grill whole, turning occasionally, until the skin is golden and blistered and you can feel the cheese has softened with a gentle squeeze
• Pan-fry with a splash of water and a lid for a few minutes to steam through evenly, then remove the lid to crisp the skin
• Let them rest for a minute after cooking — the cheese inside is molten and will be very hot

Serving Ideas

• In a soft white roll with sauerkraut, sharp mustard and a scatter of crispy fried onion
• Sliced into a potato and cabbage pan-fry with caraway seeds and a dollop of sour cream
• Add Cheese Kransky to your next order for a sausage that brings the cheese to the party.