Potato, Green Pea and Cheddar Rosti Served with Rookworst

Potato, Green Pea and Cheddar Rosti Served with Rookworst

Who doesn’t love a crispy potato rosti? To make it even better we have added baby green peas and tasty cheddar and topped it with Götzinger’s delicious smoky Rookworst sausage. It just doesn’t get much better than that.

Serves 1

Ingredients

  • White potatoes (grated) – 250g
  • Green baby peas (defrosted and smashed) – ½ cup
  • Cheddar cheese (grated) – ½ cup
  • Eggs – 2
  • Salt and pepper– to season
  • Götzinger Rookworst – ½ Rookworst
  • Olive oil – 2tbsp
  • Chive (fine chopped) – to garnish

 Method

 Put a medium size pot of water on the stove and bring to a simmer.

  • Combine the grated potatoes and smashed peas. Squeeze out any excess liquid from the vegetables and discard of the liquid.
  • Add the cheese and eggs to the mix, season with salt and pepper and combine well.
  • Place the Rookworst in the simmering water and cook for 5 – 8 minutes until heated through then remove and set aside.
  • Heat a large pan to a medium heat and add the olive oil.
  • Take large fistfuls of the vegetable mixture, squeeze out any extra liquid again and then add half the mixture to the pan.  Flatten out the mixture and allow for the fritter to get crispy on one side for roughly 1-2 minutes before flipping. Remove and drain excess oil on a paper towel. Repeat with the rest of the mixture.
  • Slice the Rookworst into inch thick pieces.
  • To serve, stack the rosti, then top with slices of Rookworst and garnish with chives. 
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Kransky Stroganoff with Pasta

Kransky Stroganoff with Pasta

A creamy and smoky bowl of Kransky Stroganoff served with pasta is the perfect weeknight dinner! So easy to cook and just so delicious!

Serves 4

Ingredients

  • Olive oil – 2tbsp
  • Brown onion (sliced) – 1
  • Small white cup of mushrooms (sliced) – 200g
  • Sweet paprika – 2tsp
  • Cracked black pepper – to season.
  • Beef stock – 1.5 cups
  • Plain flour – 1.5tbsp
  • Götzinger Kransky Sausages (sliced) – 4 sausages
  • Salt – to season
  • Sour cream – ½ cup
  • Fresh chives (chopped) – 2tbsp

 Method

  • Heat a large frying pan to medium heat, then add the olive oil followed by the sliced onions. Cook the onions until they are soft and translucent.
  • Add the sliced mushrooms to the pot, followed by the paprika, and season with pepper. Stir and cook until the mushrooms have softened and gained colour.
  • Add 1 cup of the beef stock to the pan and bring to a simmer for 5 minutes.
  • Mix the flour into the last ½ cup of beef stock – ensure there are no lumps of flour in the liquid.
  • Stir the flour and stock mixture into the simmering pan. This will help to thicken the sauce.
  • In a separate fry pan, cook the sliced Kransky (use a touch of olive oil if your pan is not non-stick).
  • Ensure you turn the sausages and after 3-5 minutes once both sides of the sausages have gained colour, add the sausages to the mushroom sauce.
  • Stir the sour cream into the sauce and ensure the sauce is simmering again.
  • Bring a large pot of water to a boil – season with salt. 
  • Cook the pasta in boiling water until al dente, then strain the water and fold the pasta into the sauce.
  • To serve, spoon a portion into a bowl and garnish with chives. 
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Mini Cheese Kransky Burrito Dippers

Mini Cheese Kransky Burrito Dippers

Dip and dive into this Tex-Mex-inspired recipe. Mini Cheese Kransky Burrito Dippers are so fun and tasty – perfect to serve when entertaining at home.  

Serves 10

Ingredients

  • Mini flour tortilla – 10 pieces
  • Salsa (however spicy you’d like it) – 10 tbsp
  • Götzinger Cheese Kransky Chipolatas – 10 pieces
  • Shredded tasty cheese – 1 cup
  • Avocado – ½
  • Sour cream – ½ cup
  • Juice of a lime – ½ lime
  • Agave syrup or honey – 1tsp.
  • Ground cumin – ¼ tsp.
  • Sweet paprika – ¼ tsp.
  • Pepper – to season
  • Salt – to season
  • Lime (cut into wedges) – to serve

 Method

  • Set the oven to 180°c.
  • Take a mini tortilla and smear 1tbsp of salsa on one side. Place a cheese Kransky chipolata in the middle on top of the salsa and wrap the tortilla like a burrito. Repeat for the other 9 portions.
  • Place the mini burritos onto a lined tray and sprinkle the cheese over the top.
  • Bake in the oven for roughly 20 minutes or until the cheese has created a golden crispy shell over the top of the burritos.
  • Remove the mini burritos from the oven and serve with the avocado dip and slices of fresh lime.
  • While the burritos are in the oven, combine the avocado, sour cream, lime juice, agave, cumin, paprika and season with salt and pepper. 
  • Remove the mini burritos from the oven and serve with the avocado dip and slices of fresh lime. 
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