There are few finer things than a good Kasekrainer, a cheese sausage for those not yet versed in the miscellany of Austrian sausages. Christoph Weisner, master butcher and Mangalitza farmer in Austria makes the finest we have ever had the pleasure of tasting and we owe this recipe to him. Being the achingly talented man that he is, he uses his own cheese in his version, but we are using Ogleshield, a brilliant Raclette style cheese from Bill Oglethorpe. It is a great melter and makes for a fine sausage. We have gently poached the sausage and it is ready to eat but is perhaps best grilled and served with pickles. (~2 sausages)
