Franks and Potato Bake

Franks and Potato Bake

Serves 5


  • 1 packet Continental Franks, sliced in 2cm pieces

  • 3 large potatoes, sliced

  • 6 strips American Rindless Bacon, chopped

  • 40g unsalted butter

  • ½ bunch shallots finely sliced

  • 2 Tbsp plain flour

  • ½ tsp each salt & black pepper

  • Pinch of nutmeg

  • 2 cups milk

  • 2 cups cheddar cheese, grated


  1. Cook potatoes in boiling salted water. Strain.

  2. Preheat oven to 180°C

  3. In a large nonstick frying pan over medium heat, fry American Rindless Bacon until crisp. Remove bacon and transfer to plate.

  4. In the same pan on medium heat, fry Continental Franks until brown. Set aside.

  5. In a medium saucepan over low heat, melt butter until just starting to bubble then add the shallot. Cook for one minute. Add the flour, nutmeg, salt and pepper. Stir for another minute enabling flour to cook a little then add the milk. Keep stirring until sauce thickens. Remove from heat. Fold in cheese and bacon pieces.

  6. In a baking dish, layer potato slices, then Continental Franks pieces then cover in sauce. Sprinkle
    with cheese.

  7. Bake for 45 mins until golden. Serve with green salad.

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Cheese Kransky Pasta Bowl

Cheese Kransky Pasta Bowl

Serves 5


  • 1 pack of Big Cheese Kranskies

  • 500g of refrigerated tortellini

  • 2 tbs olive oil

  • 3 Garlic Cloves 

  • 1 tbsp tomato paste

  • 2 tbsp mixed Italian herbs

  • 1 cup of chicken stock

  • 1 tsp salt

  • 1/3 cup of heavy cream

  • 1/4 shaved parmesan


  1. Cook pasta according to packet directions.

  2. Heat the oil in large frying pan over medium heat. 
  3. Slice Cheese Kranskies.
  4. Add Cheese Kranskies to frying pan and brown. Once brown remove to plate.
  5. Keep frying pan on medium heat and add olive oil, garlic, and cook for 1 minute. Add tomato paste, herbs, chicken stock and salt. Bring to boil.
  6. Reduce to simmer and add in cream.
  7. Mix in Cheese Kranskies and pasta.
  8. Serve and enjoy.


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Curry Chicken Sausage and Sweet Potato Curry

Curry Chicken Sausage and Sweet Potato Curry

Serves 4


  • 2 packs of Curry Chicken Sausages cut into 1½cm pieces diagonally

  • 4 ½ cooked cups basmati rice

  • 2 Tbsp vegetable oil

  • 2 med brown onions, finely chopped

  • 3 cloves minced garlic

  • 2 tsp minced ginger

  • 2 tsp curry powder

  • 2 tsp ground coriander

  • 2 sachets tomato paste

  •  1/2 cup of peas
  • 1 cup chicken stock

  • 400ml tin light coconut milk

  • 1 small sweet potato cut into ½ cm cubes

  • ½ tsp salt

  • ½ cracked black pepper
  • 175g tub light natural yogurt
  • 1 cup roughly chopped coriander for garnish


  1. In a large non-stick pan on medium heat, add 1 tablespoon of oil and brown the sausage pieces on both sides. Place in a holding dish.

  2. In another large non-stick fry pan on low heat add the remaining tablespoon of oil and fry the onions, garlic and ginger until the onions are transparent. Add the remaining spices and stir for another minute until aromatic. Stir in the tomato paste, chicken stock, peas, coconut milk and sweet potato cubes. Bring to the boil, reduce to a simmer and cook covered for approximately 10-12 minutes or until the sweet potato is tender.

  3. Gently fold the cooked sausage pieces through the curry sauce.

  4. Serve the curry into bowls on a bed of basmati rice with a scoop of natural yogurt and a scatter of chopped coriander on each.

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