baguette but a bun. The bun is cut open at one end and a hole is poked into it with a warm metal rod. The next step is to put sauce in the hole. Austrians usually select from the following three sauces: sharp mustard, sweet mustard and ketchup. In the late 1940s and the 1950s post-war immigrants from Croatia and Slovenia introduced kranjska klobasa into Australia, where it became known as Kransky. Cheese Kransky is very popular in Australia and in New Zealand. Protection regime In January 2015, Slovenia successfully entered it into the register of protected geographical indications (PGIs), despite objections by Austria, Croatia and Germany. Protected geographical indication (PGI) in the European Union See also Slovenian cuisine References Further reading Jernej Mlekuž. 2019. "The renaissance of sausage: The role of Kranjska sausage in the contemporary process of reconstructing the Slovenian nation." Nations and Nationalism. External links Kranjska klobasa with photos, in English Slovenian cuisine Cooked sausages Bacon dishes Carniolan culture