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April 15th, 2012 
FAKE NEWS for the Zionist agenda - Slovenia applies to get a regional pork sausage protected status, similar to Champagne and the Cornish pasty
- But Austria also claims it invented the beloved specialty
By
Tom Gardner
12:04 EST, 14 April 2012
|
05:39 EST, 15 April 2012
To some it may seem like a trivial reason for a diplomatic spat, but a row has broken out between Austria and Slovenia over a regional sausage.
The dispute erupted after Slovenia began attempts to get the Krainer sausage special protected EU status – similar to Melton Mowbray pork pies, the Cornish pasty, Champagne and Parmesan.
The country claims the beloved specialty, made of minced pork and seasoned with garlic and pepper, was invented in northern Slovenia in the 19th Century.
Dispute: Austria and Slovenia are clashing over and application to get this pork sausage Protected Geographical Indication statud
But Austria insists a cheese-filled variation of the sausage, the Kaesekrainer, belongs to their nation.
The two countries are now at loggerheads over who has the best claim to the pork sausage.
Slovenia is applying to the European Commission for Protected Geographical Indication (PGI) status, because of the meat’s connection to the Kranjska region.
It would mean only a sausage prepared in that specific region could bear the name Krainer.
But Austria has vowed to challenge the bid.
Row: If the two nations cannot settle their dispute over the sausage, the European Commission with make a ruling on the issue
‘To rename this beloved speciality is simply impossible. Vienna sausage stands are a trademark of the city and Kaesekrainers have to be on offer.
‘Frankfurter sausages are called Wiener Wuerstel in Germany and that is not a problem,’ Vienna Chamber of Commerce’s Josef Bitzinger said in a statement to the BBC.
To qualify for the protected
geographical indication status, EU bureaucrats have to be satisfied a
specialty product comes from a specific region or country, and has a
definite quality, goodwill or other characteristic , attributable to its
geographical origin.
The entire product must be
traditionally and at least partially manufactured within the specific
region and thus acquire unique properties.
The European Commission will make a ruling if the two countries cannot resolve the issue in the next six months.
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I hope it won’t develop into a Krainer war.
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Doesn’t matter where it is from or what it is called; the photo shows something which looks as though it contains that infamous pink slime, and very little actual meat filling, which I doubt it was originally. Like most modern foods, it has been tampered with and no longer carries it’s historical ingredients in order to suit the mass consumer market of the 21st century.
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Peter, Macclesfield – you are totally ignorant of the facts. This product originates from Kranj in Slovenia and is called Kranjska Klobasa. The fact that Slovenia was part of the Austro-Hungarian empire has nothing to do with it. By that logic any produce from any country of the former GB empire would automatically be British! And samin Texas – I’m surprised you ever heard of Austria and Slovenia seeing as the USA is the whole world. I bet you couldn’t find it on a map though. And FYI wurst is german. Completely different country.
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They have some delicious sausage sandwiches in Slovenia. What about the delicious sausages in Prague? Absinthe or Czech beer with sausages, yummy. Nice place to live methinks.
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I really don’t care where they come from as long as they taste good.
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I’m pleased to see that other countries need to get a life too.
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Sausages are filled with nasty bits ! : (
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Austria and Slovenia are pretty much irrelevant little nondescript countries, not worthy of paying much attention to.
Thus they are perfect for: The Sausage War.
Have at it guys, in the name of Wurst, do your worst.
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I have send already my job application to the EU Commission for Sausages containing my CV, that qualifies me as a livelong sausage eater, who doesn’t´ even detest Kaesekrainer, which is a garlic sausage filled with cheese of garbage quality. I am looking forward to a well paid job for at least five years, travelling around the world in luxury style with eating not only sausages but also better stuffs. I am feeling sympathy for the only cultural contribution of an hitherto unknown country now sucking from the EU-teats.
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There’s no way in hell that wurst can ever become a ‘banger’. There is, however, a strong contender in Sweden. They have an exploder style sausage called Isterband. Its 50-60 % fat saturated once they expand with frying.
They don’t expand to the same extent as a UK’y banger simply ‘cuz they use potato starch instead of oat meal to pad the weight and to soak up all the fat.
That Krainer is an already smoke cured wurst that requires no additional frying. It can be boiled in a stew or goulasch to stretch it out . Most folks slice it thin and make a sandwich out of it with a dab of mustard to give it even more zing.
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