Recipes

Rookworst Bean and Kale Soup

Rookworst Bean and Kale Soup

In need of something to keep you warm when the weather is drab outside? Try a bowl of this smoky Rookworst, Bean and Kale Soup. It’s super easy to make and will leave you feeling nourished at the end of a cold winter’s day.

Serves 3

Ingredients

  • Olive oil – 1tb sp.
  • Leek (finely sliced) – 1
  • Garlic clove (finely sliced) 1
  • 420g Can of butter beans (drained) – 2x
  • Chicken stock – 1L
  • Cracked black pepper – to season
  • Kale (stems roved) – 80g
  • Götzinger Smallgoods Rookworst – 1 sausage

 Method

  1. ­Heat the olive oil in a large pot then add the leeks and garlic.
  2. Add the beans to the pot and then pour in the chicken stock and season generously with black pepper.
  3. Bring the liquid to the boil then reduce to a simmer for 15 minutes.
  4. Add the kale to the pot and allow to soften for about 5-10 minutes.
  5. Add the whole Rookworst to the pot and ensure it is covered with the liquid. Simmer for 10 minutes.
  6. Remove the Rookworst from the soup and cut into 1inch thick slices. Add the sausage back into the soup.
  7. To serve, ladle the soup into a bowl and serve with crusty buttered bread. 
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Spanish Chorizo Sausage Rolls with a Capsicum Dipping Sauce

Spanish Chorizo Sausage Rolls with a Capsicum Dipping Sauce

Try this recipe for Spanish Chorizo Sausage Rolls for a flavoursome dinner! Very easy to assemble, and even faster to cook if you use an air fryer! We have paired ours with a simple home-made smoky capsicum sauce, and just loved every bite of it!

Serves 4

Ingredients

  • Puff pastry – 2 sheets
  • Egg (whisked) – 1
  • Götzinger Smallgoods Spanish Chorizo – 4 sausages (1 pack)
  • Tomato paste – 1tb sp.
  • Can of crushed tomatoes – 200g
  • Garlic clove – 1
  • Parsley – 15g
  • Olive oil – ¼ cup
  • Roasted and marinated peppers – 200g (no liquid)
  • Roasted almonds – 75g
  • Smoky paprika – 1tsp.
  • Salt – to season
  • Cracked black pepper – to season

 Method

  1. Set the oven or air fryer to 180°
  2. Prepare the sausage rolls by taking the puff pastry sheets and them in half.
  3. Separate the halves then brush each one with the whisked egg.
  4. Place a sausage into the middle of each rectangle and roll the pastry over joining the edges of the pastry together at one side.
  5. Press the edges together, then follow by trimming excessive amounts of pastry leaving about a 1inch seem.
  6. Press a fork into the seam to create a seal, then trim any untidy edges.
  7. Brush the tops of the sausage rolls with the whisked egg and place on either a lined tray for the oven or into the air frying tray.
  8. If you are using an oven, bake for 30 minutes. If you are using an air fryer, use the air fryer setting and bake for roughly 20 minutes depending on your machine.
  9. To prepare the sauce, add the tomato paste, crushed tomatoes, garlic, parsley, olive oil, roasted and marinated peppers, roasted almonds and smoked paprika to a food processor and season with salt and cracked black pepper.
  10. Blend in the food processor until the sauce is blended but still has a bit of texture to it.
  11. Pour the sauce into a medium size pot and heat for 10 minutes – stir regularly.
  12. Remove the sausage rolls once the cooking process is complete and serve with a dollop of sauce on the side.
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    Roasted Eggplant Dip with Spanish Chorizo

    Roasted Eggplant Dip with Spanish Chorizo

    Entertaining this weekend? This Roast Eggplant Dip with Spanish Chorizo is so easy to make at home, very little cooking skills required! Impress your guests with this absolute winner!

    Serves 5

    Ingredients

    • ­Eggplants – 2 medium
    • Olive oil – 1.5tb sp.
    • Salt – to season
    • Garlic cloves (skins removed) – 2
    • Goats cheese – 150g
    • Continental parsley – 15g
    • Mint – 15g
    • Smoked paprika – 2tb sp.
    • Lemon juice – juice of 1 lemon
    • Cracked black pepper – to season.
    • Götzinger Spanish Chorizo (diced) – 2 sausages
    • Toasted pine nuts – to garnish

     Method 

    1. ­­­Set the oven to 180°
    2. Cut the eggplants in half length ways and place skin side down on a lined baking tray.
    3. Drizzle the olive oil over the white flesh of the eggplants and season with salt.
    4. Place in the oven to roast for 45 minutes until the flesh is soft to prick with a fork.
    5. Wrap the garlic cloves in foil and roast in the oven with the eggplant for the same time.
    6. Remove the garlic and eggplant from the oven and set aside to cool.
    7. Once cooled, scrape the flesh of the eggplant off the skin and separate into a food processor – discard of the skin.
    8. Add the roasted garlic, goats cheese, parsley, mint, smoked paprika, lemon juice and season with salt and cracked black pepper. Blend until the mixture is smooth but slightly textured.
    9. In a fry pan, cook the Götzinger Spanish Chorizo until the edges are coloured – for about 5 minutes – remove from pan and set aside.
    10. To assemble the dip, transfer out of the processor into a serving bowl, top with the diced chorizo pieces and scatter with toasted pine nuts. Garnish with mint or parsley leaves and serve with crackers of your choice. 
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    German Bratwurst with Beer Braised Onions

    German Bratwurst with Beer Braised Onions

    Love beer? Love sausages? Love sausages and beer? Well, this might be right up your alley then… Götzinger German Bratwurst Sausages with Beer Braised Onions! We served ours over creamy mashed potatoes, but this dish would be perfect on top a bed of spätzle, potato dumplings or steamed vegetables. 

    Serves 2

    Ingredients

    • Butter – 30g
    • White onions, sliced – 2
    • Salt 
    • Olive oil – 1tsp.
    • Götzinger Smallgoods German Bratwurst – 4 x sausages (1 x pack)
    • Cracked black pepper 
    • Beer – ½ cup

    Method 

    1. Melt the butter in a medium size fry pan, then add the sliced onions.
    2. Season the onions with salt and cook on a medium heat for about 20 minutes or until soft and starting to brown – stir regularly.
    3. Once the onions are caramel brown, remove from the pan and set aside.
    4. Add the olive oil to the pan, then the sausages – cook for 10 minutes, turning regularly.
    5. Add the onions back into the pan with the sausages and season with a touch more salt and cracked black pepper.
    6. Increase the heat slightly, then deglaze the pan with the beer. Reduce the sauce for 5 minutes with the onions and sausages still in the pan.
    7. After 5 minutes, the sauce and sausages are ready to serve.
    8. We served ours over a bed of creamy mashed potatoes with a sprinkle of finely chopped parsley, but this would taste equally as good served on top of spätzle, potato dumplings or a bed of steamed vegetables.

     

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    Spanish Chorizo Rice

    Spanish Chorizo Rice

    How good is tucking into a hearty bowl of flavoursome goodness at the end of a long day?

    Try making this super delicious pot of Chorizo Rice today. A simple one pot dish inspired by the classic Spanish Paella, perfect for a week night dinner. 

    Serves 4

    Ingredients

    • Olive oil – 2tb sp.
    • Garlic clove (finely sliced) – 1
    • Götzinger Spanish Chorizo (cut into 1cm slices) – 1 pack of 4
    • Brown onion (small diced) – 1
    • Long red chili (finely sliced) – 1
    • Smoked paprika – 3tsp.
    • Short grain rice (washed and drained well) – 2 cups
    • Frozen baby peas – 1 cup
    • White wine – 1 cup
    • Chicken stock – 2 cups
    • Salt – to season
    • Pepper – to season

     

     Method

     

    1. Heat the olive oil in a large pot and then add the sliced garlic. Allow the garlic to fry until it is golden brown, then remove and set aside.
    2. In the same oil, cook the chorizo slices until coloured on all sides, then remove and set aside.
    3. Add the onion and chilli and allow to cook until the onion is translucent.
    4. Add the paprika and the rice to the pot and stir to allow everything to mix together – cook on a medium heat for 10 minutes and stir regularly.
    5. Stir through the peas into the rice and cook for a further 5 minutes.
    6. Add the wine and chicken stock.
    7. Bring the pot to the boil. Once it reaches boiling point, reduce the heat and put the lid on. Allow the rice to absorb the liquid for 15 minutes.
    8. Stir through the chorizo pieces and season with salt and pepper as needed.
    9. After a few minutes remove from the heat to serve. Garnish with the fried pieces of garlic on top
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    Jalapeno and Cheese Kransky Poppers Wrapped in Bacon

    Jalapeno and Cheese Kransky Poppers Wrapped in Bacon

    Jalapeño and Cheese Kransky Poppers Wrapped in Bacon are the ultimate party food. These small but delicious parcels of Götzinger goodness will leave you wanting more!

    Serves: 10 pieces 

    Ingredients

    • Cream cheese – 90g
    • Cheddar cheese – 20g
    • Jalapeño chilis (halved and seeds and membrane removed) – 5
    • Götzinger Cheese Kransky Chipolatas – 10 sausages
    • Götzinger American Rindless Bacon – 10 pieces

     Method

    1. ­­In a bowl, combine the cream cheese and the cheddar cheese.
    2. Take a half of a jalapeño and scoop a heaped teaspoon of the cheese mixture into it and smooth it out with the back of the spoon.
    3. Press a cheese Kransky into the cheese and wrap one piece of bacon around to hold the sausage in place. Repeat this step until all the jalapeño halves are filled and wrapped.
    4. Place carefully into the air fryer tray and cook at 180°c for roughly 15 minutes or until the bacon is coloured and crispy (this might take slightly less or more time depending on your air fryer)
    5. Remove from the air fryer once ready and serve. 
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    Bacon and Egg Chilli Noodles

    Bacon and Egg Chilli Noodles

    If you love trying something a bit different in the kitchen, you’re going to love a bowl of Bacon and Egg Chili Noodles. An absolute flavour bomb, and so incredibly quick and easy to make!

    Serves 3-4

    Ingredients

    • Götzinger American Rindless Bacon (cut into 1inch pieces) – 1 pack
    • Shallot (fine sliced) – 1
    • Garlic clove (fine sliced) – 1
    • Carrot and cabbage coleslaw mix – 200g
    • Fresh udon noodles – 400g
    • Light soy sauce – 2tb sp.
    • Chilli oil (with crunchy pieces through) – 2.5tb sp.
    • Honey – 1tb sp.
    • Fried egg – one per serving
    • Spring onion (fine sliced) – to garnish
    • Black and white sesame seeds – to garnish

     Method

     ­Cook the bacon in a large pan on a high heat until crispy – remove from pan and set aside.

    1. Lower the temperature to a medium heat and using the remaining bacon oil, cook the shallots and garlic until the shallots are translucent.
    2. Add the coleslaw mix and noodles into the pan followed by the soy sauce. Stir to combine and cook until the vegetables and noodles have softened.
    3. Add the chili oil, honey and bacon pieces to the pan and stir through.
    4. To serve, fill a bowl with the noodles, top with a fried egg and garnish with spring onion and sesame seeds. 
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    Continental Franks with Roast Veg Mash and Slow Cooked Onions

    Continental Franks with Roast Veg Mash and Slow Cooked Onions

    Serves 2-3

    Ingredients

    • Pumpkin (skin and seeds removed) – 370g
    • Carrots – 2 medium size
    • Red potatoes – 2 medium size
    • Olive oil - 4 tb sp.
    • Clove of garlic (minced) – 1
    • Picked sprig of rosemary – 2
    • Salt – to season
    • Cracked black pepper – to season
    • Unsalted butter – 50g
    • Brown onions (fine sliced) – 2
    • Frozen baby peas – 1 cup
    • Götzinger Continental Franks – 1 pack (5 sausages)

     Method

    1. Set the oven to 180°
    2. Chop the pumpkin, potatoes and carrots into equal bite size pieces.
    3. Place the chopped vegetables on a lined tray, add three table spoons of olive oil, garlic and rosemary then season with salt and cracked black pepper and toss to ensure all the vegetables are coated well.
    4. Place the tray of vegetables in the oven and roast for 1 hour.
    5. Add the final table spoon of olive oil and the butter to a large pan followed by all the onions. Season the onions and cook on a low heat for 50 minutes – stir regularly).
    6. Once the roasted vegetables are done, remove from the oven and transfer into a pot on the stove. Mash the vegetables with a potato masher until they form a chunky mash.
    7. Mix the peas to the mash and allow to heat through for 5 minutes.
    8. Heat a medium size pot of water to a simmer. Once simmering add the Götzinger Continental Franks to the water and cook for 7-10 minutes until heated through.
    9. To serve, place a scoop of the roast vegetable mash on the plate, followed by two franks and a dollop of the slow cooked onions.

     

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    Spanish Chorizo and Roasted Tomatoes on a bed of Polenta

    Spanish Chorizo and Roasted Tomatoes on a bed of Polenta

    ­Having a romantic night in? Why not cook your loved one this heart-warming dish of roasted Spanish Chorizo and tomatoes on a bed of cheesy polenta? Sounds like love to me!

    Serves 2

    Ingredients

    • ­­­Polenta – 1 cup
    • Chicken Stock – 2 ½ cups
    • Fresh rosemary (finely chopped) – 3 sprigs picked
    • Cracked black pepper – to season
    • Parmesan (grated) – 30g
    • Gotzinger Smallgoods Spanish Chorizo – 1 pack (4 sausages)
    • Cherry Tomatoes on the vine – 240g
    • Olive oil – drizzle
    • Salt – to season
    • Pine nuts (toasted) – to garnish
    • Parsley (finely chopped) – to garnish

     Method

    1. Set the oven the 180°
    2. In a medium sized pot, add the polenta with 1 cup of cold chicken stock and heat for 10 minutes – stir regularly.
    3. Boil 1 cup of chicken stock then add to the pot, along with the rosemary and season with cracked black pepper. Cook on a low – medium heat for 20 minutes – continue to stir regularly.
    4. Once the 20 minutes is up, stir through the parmesan and the last ½ cup of chicken stock. Allow to cook for a further 5 minutes.
    5. On a lined tray, place the sausages along with the cherry tomatoes (keep on the vine).
    6. Drizzle the tomatoes with olive oil and season with salt and cracked black pepper.
    7. Roast the tray for 20 minutes.
    8. To serve, place a large dollop of the polenta on the plate, then top with half the tomatoes, two sausages and garnish with toasted pine nuts and fresh parsley.
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    Pumpkin Ravioli with Bacon and Walnut Sauce

    Pumpkin Ravioli with Bacon and Walnut Sauce

    Does the change of season have you craving all the warm toasty flavours you haven’t seen since last year? Try making the recipe of Pumpkin Ravioli with Bacon and Walnut sauce, its sure to hit the spot!

    Serves 3-4

    Ingredients

    • Pumpkin ravioli – 325g
    • Gotzinger’s American Rindless Bacon (cut into 2cm slices) – 200g
    • Walnuts (roughly chopped) – 80g
    • Shallot (fine diced) - 1
    • Sage leaves – 5
    • Salt – to season

    Method

    1. Put a large pot of seasoned water on the stove and bring to the boil.
    2. In a large pan, fry off the bacon till slightly coloured, then add the shallots.
    3. Once the water is boiled, cook the ravioli in the water for about 4-5 minutes or according to cooking time on the packet.
    4. Add the walnuts and sage leaves to the pan with bacon and toss together, allow for the sauce mixture to cook for about 4 minutes or until the pasta is ready.
    5. Before draining the ravioli, reserve 1 cup of the pasta water.
    6. Drain the pasta and add it to the pan with the bacon sauce.
    7. Pour about ½ a cup of the water to ravioli and allow to simmer until the sauce thickens – add extra liquid if it becomes too dry.
      Toss all together to ensure the ravioli is coated, then serve. 
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    Stamppot with Rookworst and Bacon

    Stamppot with Rookworst and Bacon

    Have you tried Stamppot before? It’s like a warm hug in a bowl, this Dutch comfort food will have you feeling super satisfied afterwards. We have created Dutch Stamppot using Götzinger’s American Rindless Bacon and Rookworst sausage. Try this smoky winter dish today!

    Serves 4

    Ingredients

    • Baby white potatoes (peeled) – 1kg
    • Salt – to season
    • Butter (in cubes) – 70g
    • Gotzinger American Rindless Bacon (diced) – 200g
    • Kale (stem removed and shredded) – 140g
    • Milk (hot) – 1 cup (250ml)
    • Cracked black pepper – to season
    • Gotzinger Rookworst – 1

     Method

    1. Put the potatoes in pot and add cold water, season with salt and bring to the boil. Cook until the potatoes are cooked through then drain and allow for any moisture to evaporate.
    2. Add 20g of butter to a pan, allow for it to melt before adding the bacon. The bacon will crisp and release fat in the pan.
    3. Put the potatoes back in the empty pot and mash with a potato masher.
    4. Add the crispy bacon along with all the oil and fat from the pan and the extra cubes of butter and fold through the potato.
    5. Place the pot back on the stove on a low heat and then incrementally stir through the kale and hot milk.
    6. Season with black pepper.
    7. Put a pot of water on the stove and bring to a simmer. Add the Rookworst to the pot and cook for 15 minutes.
    8. To serve, remove the Rookworst from the pot of water then slice and serve on top of a bed of the mashed potato. 
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    Slow Cooked Bolognese with Bacon

    Slow Cooked Bolognese with Bacon

    This rich and decadent pasta dish is going to keep you snug and satisfied during these cold months ahead! Götzinger’s American Rindless Bacon adds a smoky warmth to the slow cooked ragù which makes this the perfect meal to impress your guests with an abundance of flavour and very little culinary skills required!

    Ingredients

    • Olive oil – 1tb sp.
    • Brown onion (small diced) – 1
    • Garlic cloves (fine minced) – 2
    • Fresh rosemary (picked off the stem) – 2 sprigs
    • Gotzinger’s American Rindless Bacon (diced) – 200g
    • Pork and beef mince – 500g
    • Ground black pepper – to season
    • Tomato paste – 3tb sp.
    • Red wine – 1 cup (250ml)
    • Can of diced tomatoes – 1 (400g)
    • Beef stock – 1L
    • Dried bay leaves – 2
    • Salt – to season
    • Rigatoni – 500g
    • Thickening cream – ½ cup (125ml)
    • Parsley (finely chopped) – 1 bunch
    • Parmesan (finely grated) – to serve

     Method

    1. In a large pot heat the olive oil to a medium heat, then add the onion and garlic – cook until the onions are translucent.
    2. Add the rosemary and bacon and cook until the bacon has gone slightly crispy.
    3. Add the mince to the pot and break apart. Season with black pepper and cook until the meat is all coloured and most of the liquid has evaporated.
    4. Stir through the tomato paste to coat the meat, then allow to cook for a few minutes until it start catching on the bottom of the pan.
    5. Add the red wine to deglaze the pan, and using the spoon scrape off the parts which had started to catch on the bottom of the dish.
    6. Add the can of tomatoes, followed by the beef stock and bay leaves.
    7. Allow for the ragu to reduce on a simmer for 1-1.5 hours until the sauce has reduced and thickened.
    8. Bring a pot of seasoned water to the boil, add the pasta and cook until al dente.

     

     

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