About the Kransky

The Kransky is a type of smoked meat sausage. It is the Aussie version of the North Slovenian (Upper Carniolan) dish - the kranjska klobasa. The name stems from the Slovene name for the historical region of Carniola, a province that encompassed most of modern central Slovenia.

It was introduced to Oceania by the many post-war immigrants from Slovenia who arrived in Australia and New Zealand in the late 1940s and 1950s.

There have been many variations of the Kransky over the years. One variation — the Cheese Kransky—is not considered to be an authentic member of the Kransky family as it was created by Australian gourmet continental butchers, but it is still very popular and great on the BBQ.

Kransky Serving suggestions:

It can be eaten on its own, but it is also great grilled, simmered, barbecued or pan-fried. Many bakeries in South Australia also serve a kransky in pastry, like a sausage roll but with a kransky instead of the sausage meat filling. (You should try this. You can do the same sort of thing with Knackwurst which is yummy grilled too)

Charcool Kransky

You can get Kransky sausages in the deli dept of Coles or Woolies. Some stock the cheese kransky which I prefer for this recipe but normal smoked kransky is fine. You can also substitute knackwurst another firm, smoked sausage.

Buy as many sausages as you think you'd eat. Use two or 3 at a time as an appetiser.

Slice one side of the sausage skin about 1mm just to stop them rolling up with shrinkage on the hot plate.This is so important any more because the skins are synthetic and don't shrink as much but they will still curl up if you don't cut them!

• Slice the sausage in 2 or 3 mm slices and put in a plastic container.
• Drizzle the sliced sausage with olive oil and shake so it is well coated.
• Sprinkle 2 or 3 tea spoons of Charcool Argentine spice over the slices so they are well coated.
• Shake the container to ensure all the pieces are covered

• Cook on a hot hotplate to taste (medium to well done)
• Transfer to a bowl when done.
• Eat with a toothpick.

About Argentine Spice

My Argentine Spice is a special blend of Herbs, Spices and Seseme Seeds. I use it as a dry rub on roasts, chicken and of course in Charcool Kranzky.

If you'd like a sample you can write to me and send an A5 stamed addressed envelope. If you want to buy/make your own look for a mild (not too much hot stuff) rub in the spices section of your supermarket. If it doesn't include seseme seeds just add your own.

This is a real favourite with the kids!

Charcool Sausage Blokes

Another fun way to cook kransky or knackwurst is with a Charcool Sausage Bloke.