Ingredients

• 1 packs Brazilian BBQ Brats, sliced 1.5cm diagonally

• 250g dried black bean, soaked overnight, then drained

• 100g American Rindless Bacon, cut into slices

• 500g pork rib

• 500g pork shoulder, cut into 5cm cubes

• 3 onions, chopped

• 4 garlic clove, finely chopped

• Pinch of chilli flakes

• Olive Oil for cooking

• 2 bay leaf

• 2 tbsp white wine vinegar

Method

1. Heat a large heavy-based saucepan with a fitted lid, add the American Rindless Bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, Brazilian Brats and pork shoulder. Season each batch with salt and pepper.

2. Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.

3. Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hour.

4. Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.

Ingredients

• 1 packet Jalapeño and Cheese Brats, sliced

• 2 tsp olive oil

• ½ cup red onion, finely diced

• 500ml bottle passata

• 1 3/4 cup chicken broth

• 1 jalapeño, sliced into rings

• 200g uncooked penne pasta

• 110g spreadable cream cheese

• Salt and pepper to taste

• Fresh parsley for garnish

Method

1. Add olive oil, sausage and red onion to your skillet and turn the heat to medium-high. Cook for 5-6 mins, stirring occasionally, until the sausage begins to brown.

2. Add the tomato passata, chicken broth, and jalapeños. Bring to a boil, then add the penne. Cover & reduce heat and simmer for 10 mins, or until the penne is tender.

3. Stir in the cream cheese and season with salt and pepper to taste. Garnish with parsley. Serve hot.

Ingredients

• 12 Cafe Chipolata sausages

• 2 Tbsp olive oil

• 2 red onions, thinly sliced

• 1 tsp brown sugar

• 2 Tbsp balsamic vinegar

• 12 small dinner rolls, split

• 3 Tbsp Dijon mustard

• 12 flat-leaf parsley sprigs

Method

1. Heat oil in a nonstick frying pan over medium heat. Add onion stirring for 10 mins approx until caramelised.

2. Reduce heat to low, add balsamic vinegar and sugar stirring 3 - 5 mins coating until sugar has dissolved.

3. Transfer to a bowl. Cool.

4. Cook Cafe Chipolatas on a barbecue preheated to medium for 8-10 mins, turning until browned.

5. To serve, lightly pack each dinner roll with the caramelised onion. Add sausage, top with mustard and tuck in a sprig of parsley.

Crispy Kabana and Rosti Stacks

Kabana and Kale Gnocchi Bake

Mini Hot Dogs with Ham & Swiss Cheese

Ingredients

• 1 packet Spanish Chorizo, sliced

• 3 cups cooked rice

• 1 Tbsp olive oil

• 3 brown onions, finely chopped

• 4 cloves crushed garlic

• 1 tsp dried rosemary

• 1 Tbsp tomato paste

• ½ cup chicken stock

• 1 tsp salt & pinch pepper

• 280g tin crushed tomatoes

• 280g tin chickpeas

• 3 cups baby spinach leaves

Method

1. Cook rice according to recipe on pack.

2. In a large nonstick frying pan on medium heat add oil and chopped onions, cook until clear.

3. Toss through Spanish Chorizo and cook until brown on both sides. Onion will start to darken in colour.

4. Reduce heat and stir in garlic, rosemary, tomato paste and cook for 1 minute.

5. Add stock, salt and pepper and chickpeas. Bring to boil then simmer on low heat for 10 mins.

6. Fold through spinach leaves. Cook for 1 minute until leaves wilt.

7. Serve on a bed of cooked rice.

Ingredients

• 2 Wood Smoked Kabanas, cubed

• 200g pack curly kale, shredded 

• 400g pack pre-made potato gnocchi

• 1 Tbsp olive oil

• 1 small onion, finely chopped

• 1 bottle of passata

• Handful fresh torn basil leaves 

• 100g mozzarella, grated

Method

1. Heat the oven to 200°C

2. Cook gnocchi according to packet instructions. Keep warm.

3. In a large non stick frying pan on medium heat add oil. Cook onions until clear.

4. Add Wood Smoked Kabana and brown, tossing through the onion. 

5. At this stage the onions will caramelize.

6. Add passata and basil leaves and simmer for 3 mins.

7. Toss the kale and gnocchi through mixture, then transfer to a large ovenproof dish.

8. Sprinkle with the mozzarella cheese then bake until golden. Approximately 20 mins.

Ingredients

• 2 packs of Curry Brats, in 1.5cm pieces

• 4 1/2 cups cooked Basmati rice

• 1 tbs oil plus extra 1 tsp

• 2 tsp mild curry powder

• 2 medium brown onions, finely chopped

• 2 sachets tomato paste

• 1/2 cup good liquid chicken stock

• 400ml tin light coconut milk

• 200g frozen peas cooked

• Fresh coriander leaves

Method

1. In a large non stick frying pan on medium heat add the oil, curry powder and onions. Fry until clear. Place in a holding dish.

2. In the same frying pan on medium heat add the extra oil and fry the Curry Brat pieces on each side until golden brown.

3. Return the onion mixture to the pan, add tomato paste, chicken stock, and coconut milk. Coat the Curry Brat pieces well.

4. Add the frozen peas, bring to boil then reduce to a simmer for 3 minutes until peas are cooked.

5. Serve on a bed of basmati rice. Garnish with
   coriander sprigs.

Ingredients

• 1 pack Cheese Kransky Chipolatas, sliced

• 500g refrigerated spinach tortellini

• 1 tsp olive oil plus

• 1 tsp extra olive oil

• 3 cloves garlic, crushed

• 1 Tbsp tomato paste

• 2 Tbsp mixed Italian herbs

• 1 cup good liquid chicken stock

• ½ - 1 tsp salt

• ½ cup heavy cream

• ¼ cup shaved parmesan

Method

1. Cook pasta according to packet directions. Drain.

2. Heat the oil in a large nonstick frying pan over medium heat, add Cheese Kranskies and brown. Remove to a holding plate.

3. Using the same frying pan on medium heat, add the extra oil, stir in garlic and cook for one minute. Add tomato paste, herbs, stock and salt to season. Bring to the boil then reduce to a simmer for 3 mins. Stir in the cream.

4. Add Cheese Kranskies and pasta. Gently mix until pasta and Cheese Kranskies are coated with sauce. Heat through for 1 minute without boiling.

5. Spoon into bowls, then top with shaved parmesan.

Ingredients

• 1 packet Weisswurst

• 400g sauerkraut (liquid removed)

• 4 pretzels oven warmed or good loaf of rustic white bread thickly sliced

• Pot of German mustard or mild mustard

Method

1. In a medium sized saucepan fill water to half way and bring to boil then reduce to simmer.

2. Gently lower Weisswurst in saucepan and simmer for 10 mins or until heated through. Drain. Alternatively Weisswurst can be fried on medium heat until golden.

3. Traditionally the skin of the simmered Weisswurst may be removed (optional).

4. Serve with a warm pretzel or bread and a generous spoonful German mustard.

Bangers & Mash with Minted Peas

Kransky with Dutch Potatoes & Beans

Sauerkraut Topped Brat Burgers