Gotzinger Kransky with Dutch Potatoes & Beans

Kransky with Dutch Potatoes & Beans

Serves 5 


  • 4 Kransky sausages

  • 1kg potatoes, scrubbed & cubed

  • 5 tbs olive oil

  • 2 capsicums, diced

  • 2 medium yellow onions, cubed

  • 4 handfuls fresh green beans

  • 2 tsp salt

  • 1 tsp pepper

  • 2-3 tsp pomegranate molasses


  1. Cook potatoes in boiling water for 10 mins, until cooked but not falling apart. Drain and set aside.

  2. Heat 1 tbs of oil in a large heavy skillet over medium-high heat. Add sausages, flipping occasionally, until browned on both sides. Transfer to a bowl and set aside. Keep the skillet for the capsicums and onions.

  3. Put an additional tbs of oil in the skillet. Add the onions, capsicums and cook, until they are softened and browned in spots, about 7 mins. Remove from heat but keep on the stove.

  4. Blanch green beans. Drain and set aside.

  5. Add sausages, green beans and potatoes to the skillet with the onions and capsicums. Drizzle 3 tbs olive oil and pomegranate molasses on top. Season with 1 tsp salt and ¾ tsp pepper. Toss everything gently to combine, over a medium flame, until heated through. Serve.


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