Radatz was founded by Franz Radatz (Senior) in 1962 in Karolinengasse, Vienna. From their web site, with a bit of translation by Google Chrome of course, we see they do have quite a few awards and press plaudits about how good their produce is. The web site goes on to explain the Käsekrainer (developed by Radatz in the 1970's) is a sausage made of slightly smoked, coarse pork meat, in which small cubes of Emmental cheese were incorporated so combining a spicy meaty taste with the aroma of melted cheese. During cooking, the cheese forms a delicious crust, the "Käsefußerl". They claim that every year around nine million Radatz Käsekrainer are eaten in Austria! After tasting our samples of their mini Käserkrainer, I tend to see why.
Now we
definitely don't, and many British
sausage manufactures won't recommend
either, puncturing the skins of
sausages before cooking for the
reason that juices escape, however Radatz beg to differ. The
Käserkrainer skin is intended to be
punctured, and not just by a little,
so when you do watch the video clip,
you'll see them using a sharp 3
pronged tool, and just by how much
they go at it.
You see the point of the puncturing
seems to be to ensure the cheese (Emmental
16%) melts and flows from the sausage
to create this crust underneath to
enhance the flavour and taste. It
also by the way stops the escaping
jets of molten cheese from burning
your hands and arms when
cooking...we found out the hard way!
So 81% pork and beef, with 16%
Emmental cheese, bacon, spices,
natural aroma, we suspect liquid
smoke (beech) although the skins do
look smoked, plus the necessary
antioxidants, all in natural skins (sheeps).
All made to exacting Austrian Food
Code Standards (...may contain
traces of mustard and celery!)
These "mini" version of the larger
Käserkrainer sausages I'm sure will
be the same quality and recipe, just
in a smaller retail shrink-wrap
package. If wrong I'm sure
somebody will let us know!
In the pan, without the puncturing,
well yes, jets of escaping molten
cheese did appear, and yes it hurts
when landing on the bare forearm,
but you live and learn. The aroma
was interesting with the keen
smokiness and cheese of course!
So when it comes to tasting (if you
haven't punctured them sufficiently)
we'd recommend that you BE VERY
CAUTIOUS! Some of the molten
cheese remains in little pockets
within the sausages, and one on a
fork from the pan and bitten, like
you do, will result in blistering in
your mouth!
We liked these, although they are
quite on the salty side, probably
from the added bacon, but with the
cheese there seemed to be a balance
of flavours, and these did eat very
well. A firm -ish bite, and chew.
Texture-wise the meat (the cheese I
suspect is added to the mix
afterwards) is not overly minced and
retains quite a succulence.
Obviously the cheese imparts
something to this. The team
however generally liked them but had
a few reservations, one being the
smokiness/saltiness that not all of
them preferred.
Shrinkage and weight loss was
minimal, and would have been less
had we watched the video about
puncturing the skins and avoided a
small proportion of cheese being
lost out of the pan. Not cheap
at £12.30 / kg retail online though,
with a minimum £6 delivery cost...!
We ate our samples with a quick
sausage and mash, and I could have
personally eaten a few more. Perhaps
in a roll with some additional
chilli oil/sauce that came with them
may have been better for some of the
troops? (Note to self: buy some of
the full size ones for the summer
BBQ)
All in all, not a bad sausage for a
"foreigner" (or auslander) and would be something
I'd definitely buy. Incidentally
they list these as Gluten Free &
Lactose Free too if you are
interested. You could
get your sample online from
somewhere such as
www.piccantino.co.uk where I think
our pack came from.
Radatz
(Austria) - Mini Käserkrainer
(Jan
2019)
Here's the
sample details:
90x20mm before cooking, 88x20mm
after.
29g before cooking, 26g after.
That's a shrinkage of 2% & weight
loss of approx 10%.
8 small sausages in a 220g pack £2.70
(£12.30/kg)
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