Recipes

Breakfast Potatoes, Franks and Eggs

Breakfast Potatoes, Franks and Eggs

How about indulging in a homemade breakfast this weekend? Try making this delicious bowl of potatoes, franks and eggs for something a little different!

Serves 2

Ingredients

  • Unsalted butter – 50g
  • Olive oil – 1tbsp.
  • Potatoes (peeled and diced roughly 2x2cm) – 500g
  • Götzinger Continental Franks (sliced into 2cm pieces) – 3 sausages
  • Rosemary (fresh picked) – 2 sprigs
  • Salt – to season
  • Cracked black pepper – to season.
  • Eggs - 2

Method

  1. ­Melt the butter with the oil into a large frying pan, then add the potatoes and cook on medium heat with the lid on for 10 minutes – tossing with a spatula regularly.
  2. Remove the lid and continue to cook for a further 10 minutes.
  3. Remove the potatoes from the pan and strain out the butter and oil – then set aside the fats.
  4. In the same pan, fry the continental franks until golden on each side.
  5. Add the potatoes back into the pan and toss with rosemary and season with a touch of salt and pepper. Cook for 5 minutes then remove from the pan and set aside.
  6. Put the fats back into the pan and fry the eggs.
  7. To serve, Halve the potatoes and sausages and top with a fried egg. 
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Spanish Chorizo and Haloumi Salad

Spanish Chorizo and Haloumi Salad

A beautiful salad to bring on the warmer months ahead of us. Inspired by the flavours of the Mediterranean, this dish is perfect to serve at lunch with friends and family. 

Serves 4

Ingredients

  • Olive oil – 1tb sp. + extra
  • Götzinger Smallgoods Spanish Chorizo (sliced into 2cm pieces) – 400g
  • Haloumi (sliced into small pieces) – 225g
  • Honey – 1tb sp.
  • Rocket – 120g
  • Cherry tomatoes (halved) – 250g
  • Red onion (fine sliced) – ¼
  • Balsamic vinegar – drizzle

 Method

  1. Heat the olive oil in a pan and then add the chorizo. Cook the chorizo for about 5 minutes until coloured on both sides. Remove from the pan and set aside.
  2. In the same pan, add the haloumi and cook until coloured.
  3. Add the honey to the haloumi and toss to coat the haloumi. Remove from the pan and set aside.
  4. To assemble the salad, combine all of the salad ingredients with the haloumi and chorizo then dress the salad with a drizzle of balsamic vinegar and olive oil.
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Slow cooked beans with Cheese Kransky

Slow cooked beans with Cheese Kransky

A super easy (and cheap!) one pot wonder! This dish is hearty and full of flavour! You will love the pops of cheese Kransky amongst the beans.

Serves 5

Ingredients

  • ­Olive oil – 1tb sp.
  • Brown onion (diced) – 1
  • Garlic clover (minced) – 1
  • Smoked paprika – 1tb sp.
  • Ground cumin – 1tb sp.
  • Cracked black pepper – to season
  • Mixed beans can 420g (drained) – 2x
  • Diced tomatoes can 400g – 2x
  • Vegetable stock – 1L
  • Carrot (diced) – 1
  • Red capsicum (diced) – 1
  • Götzinger Smallgoods Cheese Kransky Chipolatas (sliced into 1inch pieces) – 400g

Method

  1. Heat a large pot, then add the olive oil, followed by the onion and garlic. Cook until the onions are translucent.
  2. Stir through the spices and cook for a further 2 minutes.
  3. Add the beans, diced tomatoes, vegetable stock, carrot and capsicum. Cook to reduce the liquid on a medium-high heat for 1 hour and 20 minutes – stirring occasionally.
  4. Add the sliced sausages to the pot and cook for a further 10 minutes.
  5. When ready, serve on a bed of rice. 
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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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    Cauliflower and Potato Soup with Black Pudding

    Cauliflower and Potato Soup with Black Pudding

    Creamy, rich and delicious – this soup will keep you warm and satisfied all winter long!

    Serves 4 

    Ingredients

    • Unsalted butter – 50g
    • Brown onion (diced) – 1
    • Garlic cloves (minced) – 2
    • White potato (peeled + diced) – 500g
    • Cauliflower (leaves removed and cut into small chunks) – 1kg
    • Vegetable stock – 1L
    • Cracked black pepper – to season
    • Thickening cream – 150ml
    • Parmesan (grated) – 50g
    • Olive oil – 1tsp.
    • Götzinger Smallgoods Black Pudding (cut into 1.5cm slices) – 1 sausage

     Method

    1. Melt the butter in a large pot then add the onions and garlic. Cook until the onions have become translucent, soft and beginning to caramelize.
    2. Add the pieces of potato and cauliflower to the pot then top with vegetable stock and season generously with black pepper.
    3. Put the lid on the pot and allow to simmer for about 20 minutes.
    4. Remove the lid and simmer for a further 20 minutes.
    5. Using a potato masher, squash the soup mix until it all breaks down and becomes smooth with no large lumps.
    6. Reduce the heat and stir through the cream and the parmesan.
    7. In a frypan, heat the olive oil then add the black pudding pieces. Allow for the black pudding to become caramelized on each side.
    8. To serve, ladle the soup into the bowl and top with several pieces of black pudding. 
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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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