Ultimate Bacon and Egg Roll

Ultimate Bacon and Egg Roll

Why go out for breakfast this weekend when you can stay home and cook up this super easy bacon and egg roll? It has all the classics and a few extra fillings to jazz it up to become the Ultimate Bacon and Egg Roll.

Serves 4


  • Brioche bread rolls (sliced in half) – 4
  • Hash browns – 4
  • Gotzinger Smallgoods American Rindless Bacon – 1 pack
  • Eggs – 4
  • Avocado (smashed) – 1
  • Tomato relish – 8tsp.
  • Jack cheese squares – 4 slices
  • Olive oil – drizzle
  • Salt – to season


  1. Heat oven to 200°
  2. On a hot pan, grill the inner sides of the bread rolls (not for too long as they burn quickly) – set aside.
  3. On a lined tray, place down the hash browns, drizzle lightly with olive oil and season with salt. Bake for 20 minutes, flipping occasionally.
  4. In a large pan, fry the bacon for 5 – 10 minutes until crispy.
  5. In a medium fry pan, drizzle a little bit of olive oil and fry the eggs sunny side up.
  6. To assemble the rolls spread a quarter of the smashed avocado onto the base of the bun, then 2tsp. tomato relish, add a slice of cheese, a hash brown, followed by one quarter of the bacon, and top with the egg and lid of the roll. Repeat for the rest of the rolls.  
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Bacon and Asparagus Quiches

Bacon and Asparagus Quiches

Ooft, these bacon and asparagus quiches are just so good! Perfect to pop into school lunchboxes or pair with a simple salad for a light lunch. They’re gluten free and full of flavour!

Serves: 6 portions


  • Olive oil – 2tsp.
  • Red onion, diced  – 1
  • Asparagus, fine sliced  – 8
  • Salt – to season
  • Thickened cream – 300ml
  • Eggs – 5
  • Tasty cheddar cheese, grated – 55g
  • Parmesan, grated – 30g
  • Black cracked pepper – to season
  • Gotzinger American Rindless Bacon - 12 rashes of bacon


  • Set the oven to 180°
  • Heat olive oil in a pan to a low – medium heat, then add the diced onions and cook until they are translucent.
  • Add the sliced asparagus and cook until they have slightly softened. Season lightly with salt then remove from heat and set aside.
  • In a large bowl mix the cream, eggs, both cheeses and season lightly with salt and black cracked pepper.
  • Stir the asparagus and red onion into the egg mixture.
  • Create 6 squares about double the size of each muffin mould, then line the tray with each piece.
  • Lay two pieces of bacon on top of each other and loosely create a coil and place into each cup in the tray then fill with quiche mixture – repeat until all 6 are filled.
  • Bake for 35 minutes, remove from the oven and allow to cool down before removing from the muffin tray.
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German Bratwurst Rolls with Chilli Jam Onions

German Bratwurst Rolls with Chilli Jam Onions

Sweet, sticky and spicy! Does this sound like your JAM? How about trying this super simple recipe of German Bratwurst Rolls with Chilli Jam Onions?

Serves 4



  1. Add 2tb sp. olive oil to a pan and put on a low - medium heat.
  2. Add the onions to the pan and slowly cook the onions for 20 minutes – stirring regularly.
  3. Stir through the chilli jam and reduce the heat and cook for 15 minutes.
  4. In another pan, drizzle 1tb sp. of olive oil, then turn to a medium heat.
  5. Put the German Bratwurst sausages in the pan and cook for 15 minutes – turning regularly.
  6. Taste the chilli jam - if it is too sweet, season with salt to taste and if you prefer it spicier add ¼ tsp. of chilli flakes.
  7. Prepare the bread rolls buy slicing an opening down the middle.


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Kransky and Gnocchi Soup

Kransky and Gnocchi Soup

Brrrr, it sure is getting chilly outside soon, how about warming up with a hearty serving of this smoky Gotzinger Kransky and Gnocchi Soup. A very easy dish to cook when you need to warm up quickly!

Serves 4


  • Olive oil – 2tb sp.
  • Brown onion (diced) – 1
  • Garlic clove (minced) – 1
  • Gotzinger Smallgoods Kransky Sausages (sliced into 2cm thick pieces) – 1 pack (4 sausages)
  • Tomato paste – 2tb sp.
  • Smoked paprika – 2 tsp.
  • Vegetable stock – 1L
  • Gnocchi – 500g
  • 140g Kale (shredded)
  • Parmesan to serve


  1. Heat the olive oil in a large pot on a medium heat.
  2. Add the onion and garlic and cook until the onions are translucent.
  3. Add the Kransky slices to the pot and cook for a few minutes before adding the tomato paste and paprika – stir to coat all the ingredients and then cook for 3 more minutes.
  4. Add the stock to the pot and bring to the boil.
  5. Boil for 5 minutes before adding the gnocchi and kale, then cook for a further 5 minutes.
  6. Serve in a bowl and with a generous sprinkle of parmesan on top.
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Cheese Kransky Pizza Parcel

Cheese Kransky Pizza Parcel

Piping hot pillows of pizza-y goodness! This is a fun little project you can get the kids to help out with. The recipe features little pieces of Gotzinger Big Cheese Kransky sausages amongst the oozy cheese and pizza sauce, all wrapped up in golden flaky puff pastry.

Serves: 12 portions


  • Gotzinger Smallgoods Big Cheese Kransky Sausages – 1 pack (4 sausages)
  • Puff pastry – 3 sheets
  • Pizza sauce – 12tb sp.
  • Shredded Mozzarella – 250g
  • Egg (beaten) – 1


  • Heat the oven to 180°c.
  • Slice the sausages down the centre length ways then slice into 2cm pieces.
  • Remove the puff pastry sheets from the freezer and allow to soften.
  • Cut the sheets of pastry into quarters.
  • Put a table spoon of pizza sauce in the centre of each pastry square, then flatten out with a spoon to create a circle in the middle of the square.
  • Equally divide the pieces of sausage into 12 small piles and place into the centre of each pizza sauce circle.
  • Divide the mozzarella into 12 piles and place a portion on top of the sausages.
  • To wrap up the parcels, take two opposite corners of pastry and meet them in the middle, then take the two other corners and bring them to the middle too. Pinch the seems together to have a small square parcel. Repeat for all 12 parcels.
  • Place on a lined baking tray then brush with the egg mixture.
  • Bake for 35 minutes and until golden brown. Let them rest for a few minutes bfore serving as they will be piping hot inside!


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Banana Pancakes with American Rindless Bacon

Banana Pancakes with American Rindless Bacon

Treat your loved ones (or yourself!) this weekend with this delicious stack of banana pancakes topped with Gotzinger’s American Rindless Bacon and drizzled with golden syrup. Yum!

Serves 5


  • ­Plain flour – 2 cups
  • Baking powder – 2 tsp
  • Caster sugar – 1 tbsp
  • Salt – pinch
  • Eggs – 2
  • Milk – 2 cups
  • Butter – 35g
  • Butter – 50g (5 x 10g portions)
  • Bananas, sliced  – 3
  • Gotzinger American Rindless Bacon – 400g
  • Golden syrup – to serve



  1. In a large bowl, combine the plain flour, baking powder, sugar and salt.
  2. In a separate bowl, mix together well the eggs, milk and melted butter.
  3. Using a whisk, stir the wet mixture into the dry mixture until combined well to create the batter.
  4. Put a small-medium sized fry pan onto a medium heat and add the first 10g of butter. Once melted pour about a cup full of batter into the pan.
  5. Place several pieces of banana onto the pancake.
  6. Flip the pancake once a few bubbles have risen to the surface of the pancake.
  7. Cook for a further 2 minutes until both sides are golden.
  8. Remove the pancake from the pan and repeat starting with another piece of butter until you have roughly 5 pancakes.
  9. Heat a larger pan to a medium – high heat and add the bacon. Cook until it starts to become golden and crispy for about 5 minutes or so.
  10. Serve the pancakes with a generous portion of bacon on top and drizzle with golden syrup. 
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Cheese Kransky Baked Potatoes

Mini Cheesy Cheese Kransky Baked Potatoes

Mums and Dads, look no further! These easy Mini Cheesy Cheese Kransky Baked Potatoes will satisfy all little hungry tummies!


Serves 8



1. Heat the oven to 180°c.

2. Using a fork, prick holes all over the skins of the potatoes.

3. Mix the salt into 200ml of water, then submerge each potato into the water for a few seconds ensuring all surfaces of the skins have been covered by the salty water at some point.

4. Place a baking rack on top of a baking tray, then the potatoes onto the rack and bake for 45 minutes.

5. After 45 minutes, remove the potatoes from the oven and drizzle with olive oil then continue to cook for a further 10 minutes.

6. Remove the potatoes again from the oven, this time carefully slicing a cross-shape into the potatoes (only a few centimeters deep and not to the bottom).

7. Squeeze the potatoes gently to create an opening in the top of the cross.

8. Fill each potato carefully by wedging a cheese kransky into the potatoes’ opening and then top with a portion of cheese.

9. Return the potatoes to the oven and bake for a further 15 minutes.

10. Remove from the oven and serve with tomato sauce – careful, they will be hot! 

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    Gotzinger German Bratwurst sausage recipe

    German Bratwurst Open Sandwiches

    This sandwich has it all, its crunchy and fresh with and topped with our juicy German Bratwurst sausage. Perfect for lunch on a hot day!

    Serves 2-4



    • Crunchy green apple (small diced) – half (no seeds or core)
    • Celery stick (small diced) – 1
    • Pickled cucumber (small diced) – 50g
    • Shredded cabbage coleslaw mix – 50g
    • Good quality egg mayonnaise – 2tb sp.
    • Seeded mustard – 1tsp.
    • Olive oil – 1.5tsp.
    • Crusty ciabatta rolls (sliced in half) – 2
    • Gotzinger Smallgoods German Bratwurst – 2 sausages
    • Rocket – 15g 


      1. In a mixing bowl, combine the diced apple, celery, pickled cucumber, shredded cabbage coleslaw mix, mayonnaise and seeded mustard. Mix well to ensure the sauce is coating all the salad items.

      2. Put half the olive oil in a pan and put the inner side of the rolls down and cook on a medium heat until crunchy and golden, then remove and set aside.

      3. Add the rest of the olive oil to the pan and place the German Bratwursts in and cook – turning regularly on a medium heat for 10-15 minutes and hot in the centre.

      4. Remove the sausages from the pan and slice on a diagonal (you should get about 6 slices per sausage).

      5. Take the toasted ciabatta and spoon equal quantities of the coleslaw mix onto each piece of bread then scatter the rocket across the sandwiches. Top with three slices of bratwurst on each sandwich and enjoy! 

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        Bacon and cheese meetballs with tomato sugo Gotzinger's American Rindless Bacon diced

        Bacon and Cheese Meatballs with Tomato Sugo

        It’s not the smoky bacon-y aroma filling your house while cooking these meatballs that will draw your kids to the table, it will have to be the oozy cheesy centres! This is a fun (and delicious) take on the good old dinner time staple – the meatball. Easy to make, these meatballs are bursting with flavour! We pared ours with pasta but for a healthier touch add your choice of vegetables.

        Serves 3 - 4


        • Garlic cloves (minced) – 2
        • Red onion (grated) – ½
        • Continental parsley (finely chopped) – 30g
        • Pork mince – 500g
        • Gotzinger’s American Rindless Bacon (diced) – 200g
        • Salt – to season
        • Pepper – to season
        • Mozzarella (shredded) – 50g
        • Olive oil – 1tb sp.
        • Tomato sugo (your choice of brand) – 800g


        1. In a large mixing bowl combine garlic, onion, parsley, pork mince, diced bacon and season with salt and pepper. Ensure you really mix well for five minutes until the pork has emulsified and holds its shape when molded apposed to crumbling.
        2. Take a handful of the mixture (about the size of a regular tomato) roll it in your hands until it is all binding together. Squish into a circular shape, then take a pinch of cheese, place in the middle of the circle then fold the edges of the mixture around the cheese creating a ball like shape. Roll in your hands until you have sealed the ball and have your first meatball. Repeat this step until you have 6-8 meatballs.
        3. Add the olive oil to a large and deep pan, set to a medium heat.
        4. Place the meatballs in the pan, turn occasionally to colour the edges.
        5. Pour the tomato sugo into the pan followed by 1 cup of water.
        6. Allow for the sauce to reduce for about 20 – 30 minutes.
        7. Once the sauce is hot and has reduced down to a relatively thick consistency, serve on a bed of pasta or vegetables of your choice.
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        Spanish Chorizo Tart with Caramelized Onions and Goats Cheese

        Spanish Chorizo Tart with Caramelized Onions and Goats Cheese

        Our Spanish Chorizo, Goats Cheese and Caramelized Onion Tart is full of bold flavours, perfect for to share with friends.

        Serves 4-6


        • Olive oil – 2tbsp. + extra
        • Red onion (finely sliced) – 3
        • Salt – to season
        • Brown sugar – 2tbsp.
        • Balsamic vinegar – 2tbsp.
        • Puff pastry – 2 sheets
        • Gotzinger Spanish Chorizo (1cm slices) – 2 sausages
        • Goats cheese – 80g
        • Cracked black pepper – to season
        • Fresh oregano (picked) – 1tsp.


        1. Set the oven to 180°c.
        2. In a large pot, heat 2 tbsp. of olive oil, then add the sliced onion and season with salt. Cook on a very low and gentle heat for about 40 minutes until the onions are soft and translucent. Stir regularly to avoid the onions catching on the pot.
        3. Add the brown sugar and balsamic vinegar then stir and allow to caramelize for a further 10 minutes.
        4. Spread the onions out onto a clean tray and allow them to cool to room temperature before placing straight onto the pastry.
        5. Ensure you remove the plastic sheets from your pastry. Thaw out the pastry so it is soft enough to mould.
        6. As this tart is a rectangular shape, you will need to overlap two pieces by about 2cm and press the center seem together. Trim off any extra pastry that hangs over the edge of the tray.
        7. Score a 1inch border into the pastry and dock the inside rectangle of the pastry with a fork.
        8. Pre-bake the pastry for 10 minutes, then remove from the oven and fill the inside of the border with the onion, chorizos neatly placed, then top with crumble the goats cheese. Sprinkle oregano leaves then drizzle lightly with olive oil and season with cracked black pepper.
        9. Press the border of the tart with a fork to create a crinkle like print into the pastry.
        10. Put the tart in the oven and cook for 20 – 30 minutes until golden.
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        Zesty Tacos with Spanish Chorizo

        Zesty Tacos with Spanish Chorizo

        Zesty Spanish Chorizo Tacos – these tacos feature a home-made tomato and red onion salsa, avocado, Gotzinger’s Spanish Chorizo Sausage and well that’s just about it! Super easy, fresh and full of flavour, these tacos will definitely be a crowd pleaser in any home.


        Serves 4 (Two Tacos Per Person)


        • Truss tomatoes (stems removed and diced) – 1 + ½
        • Red Onion (diced) – ½
        • Lime juice – juice of 1 lime
        • Honey – 1tsp.
        • Salt – to season
        • Pepper – to season
        • Olive Oil – 2tbsp.
        • Soft Tacos – 8 pieces
        • Gotzinger Smallgoods Spanish Chorizo – 1 pack (four sausages)
        • Avocado (sliced) – 1 whole
        • Jalapeños – to garnish
        • Coriander – to garnish
        • Lime (cut into 6th’s) – 1 


        1. In a bowl combine diced tomato, onion, lime juice, honey and season well with salt and pepper – set a side.
        2. Heat a table spoon of olive oil in a pan, then lightly heat and colour the tacos then set aside.
        3. Using the same pan, add another table spoon of olive oil, then cook the four Spanish Chorizo sausages for about 15 – 20 minutes, turning to ensure they are heated through.
        4. Once the sausages are heated through, remove from the pan and slice on an angle (The sausage will cut into about 6 slices each) – set aside.
        5. To assemble the tacos, take one taco and place a spoonful of the fresh salsa, a slice of avocado, three pieces of Spanish Chorizo and garnish with jalapeños, coriander and a squeeze of lime juice – or feel free to take it to the table and let everyone get stuck in and build their own. 
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        Creamy Potato Salad with Crunchy Franks

        Creamy Potato Salad with Crunchy Franks

        In search of the perfect side dish to accompany your BBQ this summer? Look no further than this recipe of Creamy Potato Salad with Crunchy Continental Franks.


        Serves 4-6


        • Small scrubbed white potatoes (cut in half) – 12
        • Salt – to season
        • Spring onion (finely sliced) – 6
        • Sour cream – ¾ cup
        • Good quality egg mayonnaise – ¾ cup
        • Lemon juice – squeeze to taste
        • Garlic clove (finely grated) – 1
        • Dried basil – 1 tsp
        • Cracked black pepper – to season
        • Toasted pine nuts – ½ cup
        • Olive oil – 1tbsp
        • Gotzinger Continental Franks (sliced into 2cm thick pieces) – 1 pack


        1. Place the potatoes into a large pot, fill with water, season with salt and bring to the boil.
        2. Drain the water once the potatoes are tender when pierced with a knife.
        3. Place the potatoes in a large mixing bowl and toss with ¾ of the sliced spring onions (set the rest aside for the garnish).
        4. Set aside until the potatoes are cool enough to be covered and then chill in the fridge until completely cooled down.
        5. In a medium bowl, mix the sour cream, mayonnaise, lemon juice, garlic, dried basil, cracked black pepper, 2/3 of the pine nuts (set the rest aside for the garnish) and season with salt.
        6. Pour the olive oil into a medium sized frying pan, then turn to a medium heat. Add the sausages to the pan and cook for about 5 minutes until they are quite golden brown with crunchy edges.
        7. Once the sausages are ready, set them aside to cool slightly.
        8. Remove the chilled potatoes from the fridge and fold the sauce through – ensure the potatoes are well coated.
        9. Sprinkle the rest of the pine nuts over the top, followed by the crunchy pieces of sausage and a sprinkle of spring onions.
        10. Once garnished, the potato salad is ready to be served.
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