Gotzinger Rookworst

Dutch Stamppot with Rookworst

Serves 6


  • 3 Rookworst, sliced

  • 900g potatoes, chopped

  • 500g butternut squash, chopped

  • 250g sweet potatoes, chopped

  • 3 large carrots, chopped

  • 2 large parsnips, chopped

  • 1 large turnip, chopped

  • 1 large leek, finely chopped

  • 1 brown onion, finely chopped

  • 500g cabbage, finely chopped

  • ½ cup unsalted butter

  • Salt and pepper

  • ½ cup chopped fresh
    parsley leaves


  1. Place the chopped vegetables in a large stock pot, add water to cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 mins.

  2. Grill sliced Rookworst until browned.

  3. Drain and mash the vegetables. Add the butter and parsley.

  4. Serve with the grilled Rookworst.

 Shop the ingredients here.

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Gotzinger Black Pudding

Black Pudding Potato Cakes with Chutney

Serves 4


  • 1 Black Pudding, chopped into 1.5cm cubes

  • 800g cold mashed potato

  • 1 bunch shallots,
    finely sliced

  • Salt and cracked black pepper to season

  • 4 Tbsp plain flour

  • 4 - 5 Tbsp rice bran oil,
    plus 2 extra Tbsp

  • 5 eggs

  • Tomato chutney and
    rocket to serve


  1. Shallow fry Black Pudding cubes in
    a frying pan on medium heat until browned. Use paper towel to drain any excess oil. Cool.

  2. Mix the mashed potato, one beaten
    egg and shallots with seasoning,
    then carefully fold in the Black
    Pudding pieces.

  3. Shape into 8 patties and dust in
    the flour.

  4. Heat the rice bran oil in a large non-stick frying pan on medium heat and cook the
    potato cakes until golden and crispy. Remove from the pan and keep warm.

  5. Heat the extra oil in the frying pan, then fry the eggs as you desire.

  6. Serve two Black Pudding cakes per person, topped with a fried egg and
    a dollop of tomato chutney.

  7. Garnish with rocket.

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Gotzinger American Rindless Bacon, Brown Rice and Broccoli Fritters

Broccoli, Bacon & Brown Rice Fritters

Serves 4


  • 4 American Rindless Bacon rashers chopped

  • 2 x 400g cans cannellini beans, mashed

  • 200g steamed broccoli, chopped

  • 3 cups cooked brown rice

  • ½ cup grated mozzarella

  • 1 egg, lightly beaten

  • ¼ cup chopped basil leaves

  • 2 Tbsp olive oil

  • Tomato chutney, to serve

  • Sea salt & black pepper


  1. Cook bacon at high heat on non-stick pan until golden.

  2. Add mashed cannellini, broccoli, brown rice, salt, pepper, mozzarella, egg, bacon and basil in a bowl and mix well to combine.

  3. Shape 2 Tbsp of mixture into fritters and refrigerate for 20 mins.

  4. Cook fritters in large frying pan over medium heat and cook fritters until golden.

  5. Serve with green salad and chutney.


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