Where “Kransky” Comes From
The kransky is a smoked, spiced pork sausage, usually served grilled or heated and sometimes filled with cheese. In Australia the name comes from “kranjska klobasa”, the Slovenian name for a Carniolan sausage.
Migrants from central and eastern Europe helped to bring such sausages to Australia, and they became popular at delis, servos and barbecues.
“I’ll have a cheese kransky.”
How Aussies Actually Use It
You’ll hear it at delis, servos and barbecue stalls.
In Real Life
The kransky has a loyal fan base. A cheese-filled one, wrapped in bread and sauce, is a favourite quick meal at petrol stations and markets. Butchers sell them in packs, and families grill them with snags. The name reminds us how migration has changed Australian food, along with Italian salami and Greek souvlaki.
Quick Questions
Is a kransky the same as a snag?
No. A snag is a general term for a sausage, and a kransky is a smoked, spiced type.
Why is it called a kransky?
From the Slovenian word for the sausage, “kranjska klobasa”.
Say It Like an Aussie
Say it: KRAN-skee.
In conversation:
- Grab a kransky off the barbie.
- A cheese kransky and chips, please.
- The kranskies are on special.
Good to know: Kransky is the usual Australian name for a smoked sausage of Slovenian origin. The cheesy version is particularly popular.
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