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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Mini Chipolata Hotdogs with Apple Cider Onions

Mini Chipolata Hotdogs with Apple Cider Onions

A fun snack size hotdog perfect for entertaining!

Serves 7

Ingredients

  • Unsalted butter – 50g
  • Brown onions (fine sliced) - 2
  • Salt – to season
  • Pepper – to season
  • Apple cider – 100ml
  • Olive oil – 1tsp.
  • Götzinger’s Café Chipolatas – 14 pieces (roughly one 400g pack)
  • Small (roughly 10-15cm long) mini hot dog rolls (sliced down the center) - 7

 Method 

  • Melt the butter in a large pan on low heat, then add the sliced onions and season with salt and pepper. Cook for roughly 40 minutes until the onions are soft and deep caramel colour – stir regularly.
  • Once the onions are the desired colour, turn up the heat slightly and add the apple cider. Stir and cook for 10 minutes.
  • Heat a medium-sized pan and add olive oil followed by the chipolatas – turn regularly. Cook for 5 minutes or until the sausages are golden on the outside.
  • Place 2 of the chipolatas into each roll and top with the cider onions to serve. 
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