Cheese Kransky sausages

Discussion in 'Geek Food' started by MR CHILLED, Apr 27, 2010.

  1. di_entropy

    di_entropy Member

    Joined:
    Jun 27, 2001
    Messages:
    1,367
    Location:
    Melbourne
    lets see.. what is more likely to use the correct terminology

    fast food joints and servos, or supermarkets, butchers and delicatessens

    this is a kransky, originating in slovenia (see http://en.wikipedia.org/wiki/Kranjska_klobasa) and is commonly served hot
    http://www.isdonisgood.com.au/Our-Range/Don-Continental/Cheese-Kransky/

    this is a kabana, derived from the european cabanossi or kabanos (see http://en.wikipedia.org/wiki/Kabanos, it is dried and is usually served cold
    http://www.isdonisgood.com.au/Our-Range/Don-Continental/Kabana/
     
  2. leroyxx

    leroyxx Member

    Joined:
    May 31, 2006
    Messages:
    2,200
    Location:
    Horsham, Victoria
    I agree with the previous post... Kranskys are served warm, cabana is served cold.

    The things in fast food joints/servo's are fsking hot dogs. :D

    On topic, Cheese kranskys are awesome!
     
  3. skooter

    skooter Member

    Joined:
    Jul 8, 2003
    Messages:
    136
    the things they sell you out of hotboxes are just deep fried versions of a regular old kabana.. you can eat them cold or deep fried
     
  4. 2162

    2162 Member

    Joined:
    Apr 17, 2008
    Messages:
    202
    Location:
    Sydney
    I'm pretty sure a hot dog is not a hot dog.
     
  5. AussiePokerGod

    AussiePokerGod (Banned or Deleted)

    Joined:
    Jan 22, 2010
    Messages:
    601
    ding ding ding we have a winner.

    this is my point. there kabana that are deep fried, yet if this is so why for the live of me does every single southerner that comes in and orders one asks for a FCKING KRANSKY??
     
  6. bobdobbs

    bobdobbs Member

    Joined:
    Jul 14, 2006
    Messages:
    42
    Location:
    Wellington NZ
    Ok this is a thread called cheese kranksky sausages, you came out buy saying southeners call em kranksyks when u think they are called kabanas .. but there something different, now u admit they are different..thats where u fucked up dude.


    (ps yes im drunk')
     
  7. Fireblade

    Fireblade Member

    Joined:
    Jun 27, 2001
    Messages:
    2,357
    Location:
    I can see my house from here
    Due to excessive usage of shot glasses in the wee hours of yesterday morning, when I finally crawled out of bed I had a hankering for a fry up. Bacon, eggs, cheese kransky sliced in half length ways, tomatoes, couple of pieces of toast, splash of worcester sauce, couple of dollops of HP and I was almost human again. Long live the cheese kransky, great hangover food :thumbup:
     
  8. Stone2x

    Stone2x Member

    Joined:
    Aug 17, 2004
    Messages:
    1,005
    Location:
    Mornington Peninsula, VIC
    I don't think you understand what you quoted. He was saying you eat Kabana out of the hotboxes... It's not a Kransky.

    You eat Kabana out of hotboxes...
    We eat Kabana however we want and we eat Kranskys however we want, they're two different things :thumbup:
     
  9. AussiePokerGod

    AussiePokerGod (Banned or Deleted)

    Joined:
    Jan 22, 2010
    Messages:
    601
    i understand what i said, and all i've been trying to say from the beginning is it baffles my mind why southerners come into a servo and ask for a kransky, when even you guys are admitting there called kabana and ARE kabana.

    kranksys are obviously something different and are what you guys are talking about here.
     
  10. Stooge007

    Stooge007 Member

    Joined:
    Aug 22, 2006
    Messages:
    11,729
    Location:
    The Shire, Sydney
    kabana (and/or cabanossi) are thin

    kranskys are fat

    we know the difference AussiePokerGod

    do you? :p
     
  11. bobdobbs

    bobdobbs Member

    Joined:
    Jul 14, 2006
    Messages:
    42
    Location:
    Wellington NZ
    You came out saying that kranskys were called kabanas at the start.. then everyone on here said kabanas were something different. You are trying to twist it like you were correct the whole time when u were not.. geez
     
  12. OP
    OP
    MR CHILLED

    MR CHILLED D'oh!

    Joined:
    Jan 2, 2002
    Messages:
    159,764
    Location:
    Omicron Persei 8
    It's interesting as I'm eating a thin one right now. Normally all of them I've seen and eaten have been fat. But skinny ones certainly do exist.
     
  13. QuakeDude

    QuakeDude ooooh weeee ooooh

    Joined:
    Aug 4, 2004
    Messages:
    8,612
    Location:
    Melbourne
    When I used to work at FlightCenter in Brisbane, they had a coffee place across the road which did cheese kranskys in a breakfast roll. Seriously, it's the best breakfast ever, even if it's incredibly unhealthy.
     
  14. t00ch

    t00ch Member

    Joined:
    Jul 4, 2001
    Messages:
    2,114
    Location:
    Melbourne
    Big Kransky fan here, I eat the cheese ones often.
    I used to just cook them intact on the BBQ or grill, but recently discovered just how much better they are when you cut them lengthways and cook the open face. Ohhhhhhhhhhh that layer of crusty cheese that forms. Plus you don't get that deadly hot pressurised cheese to burn the shit out of your mouth.

    They go VERY well with the Masterfoods 'kebab style' chili sauce in the orange bottle.
     
  15. booboo

    booboo Member

    Joined:
    Sep 13, 2003
    Messages:
    513
    about 2 or so months ago i saw this thread and it got me onto them, hadn't had one for years...but now when having a bbq and needing some meat, there one of the options! damn this thread lol
     
  16. pugsley

    pugsley Member

    Joined:
    Jul 22, 2002
    Messages:
    7,602
    Location:
    North of Brisvegas!
    Big differences here.

    Kabana (Cabanossi) is the aussie version of the Polish Kabanos Kielbasa, its lighter on the smoke flavour and normally isnt as dried out as the traditional recipe. It has a course texture of pork meat with a little beef added, and is put into small casings to help with the drying/curing process and to help the smoke penetrate the suasage.

    Kraskys have a finer meat texture and use spices like garlic, pepper and white wine, uses pork with a bit of beef/lamb added and is lightly smoked. Its put into thicker cases (Normally, thin ones can be made) to help keep the finer meat texture moist. High melt point cheese is added when cheese kransky's are desired.
     
    Last edited: Dec 14, 2010

Share This Page

Advertisement: