Bacon Wrapped Baked Camembert

Bacon Wrapped Baked Camembert

Show off this oozy gooey baked camembert wrapped in Gotzinger’s American Rindless Bacon this Christmas. Serve with a dollop of blackberry jam on crackers.


Serves 5



  1. Set oven to 220°
  2. Take an A4 sheet of cling wrap and place it on the bench.
  3. Place down 4 strips of bacon lined up next to each other.
  4. Take another single piece of bacon and thread it through the other strips of bacon.
  5. And again, take another single piece of bacon and thread it through the other strips of bacon, this time alternating which strips it weaves through so you create a lattice affect.
  6. Repeat until your lattice is 4 x 4 and ensure the pieces are close together with no gaps.
  7. Place the wheel of camembert in the center of the lattice and pull the sides of the cling wrap up so that the bacon and cling wrap are tightly and neatly wrapped around the cheese.
  8. Twist the excess cling wrap to ensure the wrapped cheese is very firm and then place on a tray with the twist at the bottom and refrigerate for at least 30 minutes.
  9. After 30 minutes remove carefully discard of the cling wrap and gently place the bacon wrapped cheese onto a lined baking tray.
  10. Place a handful of thyme sprigs on top of the bacon wrapped camembert and bake it the oven for 15 minutes.
  11. Remove from the oven and serve alongside good quality black berry jam and some dipping crackers.
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Spicy Tomato Rigatoni with Cheese Kransky Chipolatas

Spicy Tomato Rigatoni with Cheese Kransky Chipolatas

Enjoy an Italian night filled with the amazing flavours and spices with our Gotzinger Cheese Kransky Chipolatas recipe, small in size but with a spicy flavour punch! 

Serves 4-5


  • Olive oil – 4.5tbl spoons
  • Red onion (cut into 0.5cm thick slices) – 1
  • Chili flakes – 0.5 tsp (or more if you prefer)
  • Garlic cloves (Finely minced) – 3
  • Truss tomatoes (Stems removed and cut into 8ths) – 12
  • Salt – to taste and to season pasta water
  • Caster sugar – 1tbl spoon
  • Rigatoni (dry pasta) – 250g
  • Gotzinger’s Cheese Kransky Chipolatas (sliced into 2cm pieces) – 275g
  • Basil leave – 1 handful
  • Pepper – to taste
  • Parmesan – to serve


  1. Heat 4 tbl spoons of olive oil in a large pot and add sliced red onion – cook until translucent.
  2. Once translucent, fry off the chili flakes and garlic in the pot until aromatic then add tomatoes. Stir regularly and allow for them to soften and break down – roughly 30 minutes on medium heat.
  3. At the 30 minute point, bring a large pot of seasoned water to the boil, and reduce the heat on the tomatoes.
  4. Season the tomatoes well with salt and pepper and add the sugar.
  5. Once your water is boiled add pasta and cook till al dente.
  6. While the pasta cooks, heat 0.5 tbl spoon of olive oil in a pan and fry off the Gotzinger Cheese Kransky Chipolata’s – set aside.
  7. Strain off your pasta and fold it through the sauce, along with the Gotzinger Cheese Kransky Chipolata’s and torn basil.
  8. Serve into a large bow for sharing and top with fresh basil and parmesan


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Baguette with Kransky, Goats Cheese and Honey

Baguette with Kransky, Goats Cheese and Honey

Are you having your family and friends over to your place during the holidays? Make this your easy go to finger food this party season – Baguette with Kransky, Goats Cheese and Honey, a great start to your festivities!


Serves 12 Portions


  • Baguette – 12 x 1cm thick slices (roughly 1/3 of a baguette)
  • Olive oil – ½ tbsp. + drizzle
  • Gotzinger Smallgoods Kransky – 1 pack (sliced into 12 x 1cm pieces on the diagonal – discarding of the ends)
  • Goats Cheese – 80g
  • Fresh picked thyme – 1 ½ tsp.
  • Honey – drizzle


  1. Set the oven to 180°
  2. Place the slices of baguette onto a lined baking tray and drizzle lightly with olive oil. Place in oven and bake for roughly 5 minutes until toasted.
  3. Heat ½ tsp. of olive oil in a pan, then cook the sausage for 5 minutes, turning to ensure they are golden on both sides – remove from the heat and set aside.
  4. Spread the goats cheese evenly on each piece of toast then top with two pieces of Kransky.
  5. Sprinkle the picked thyme over each baguette and follow with a drizzle of honey.
  6. Place on a serving board and enjoy!
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Rustic Tomatoey Beans with Franks and Poached Eggs

Rustic Tomatoey Beans with Franks and Poached Eggs

Rustic Tomatoey Beans with Franks and Poached Eggs – Perfect for a Sunday breakfast with family and friends.

Timing 1 hour

Serves 4


  • Olive Oil – 1 tbsp.
  • Red Onion (Diced) – 1
  • Garlic Cloves (Finely Sliced) – 2
  • Chili Flakes – ½ tsp.
  • Fennel Seeds – 2 tsp.
  • Tomato Passata – 700g
  • 400g Tin of Butter Beans (Drained) – 2
  • Water – 700ml
  • Honey – 1 tbsp.
  • Cracked Black Pepper – to season
  • Salt – to season
  • Gotzinger Continental Franks (Sliced into 2cm pieces) – 1 packet
  • Baby Spinach – 120g
  • Poached Eggs – to serve
  • Crusty Toasted Bread – to serve
  • Parsley (Finely Chopped) – to garnish


  1. In a large pot, heat olive oil on a medium temperature.
  2. Add onion, garlic, chili flakes and fennel seeds – cook until onions are translucent.
  3. Add passata, beans, water and honey then season with salt and cracked pepper.
  4. Increase the heat, and reduce the sauce for 25 minutes – stir regularly.
  5. Add the pieces of Gotzinger Continental Franks to the pot and simmer for a further 10 minutes.
  6. Prepare your eggs, toast and parsley.
  7. In the last 5 minutes of cooking, add the spinach and stir through until it wilts in the sauce.
  8. To serve, place a generous portion of the tomatoey bean stew into a bowl, top with your poached eggs, a side of crusty toasted bread and a sprinkle of parsley.
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Spanish Chorizo Wraps with Homemade Chimichurri

Spanish Chorizo Wraps with Homemade Chimichurri

Chimichurri is a zesty green sauce originating from parts of South America, and famously served with grilled meats. It pairs perfectly with our Spanish Chorizo, and you can try it here for yourself in this tasty recipe.

Timing 40 minutes

Serves 4


  • Green Jalapeño (Roughly Chopped) – ¾
  • Garlic Cloves (Roughly Chopped) – 2
  • Coriander – ¼ bunch
  • Flat Leaf Parsley – ¼ bunch
  • Dry Oregano – ½ tbsp
  • Shallot – ½
  • Red Wine Vinegar – ¼ Cup
  • Olive Oil – 90mls + more
  • Sea Salt Flakes – to season
  • Gotzinger Spanish Chorizo – 1 pack
  • Small – Medium Sized Wraps (Any Type) – 4 pieces.
  • Rocket – 100g
  • Good Quality Aioli – to serve


  1. Place the first 9 ingredients in a food processor and pulse until the mixture is blended but still has a bit of texture – set aside.
  2. In a medium size pan, add a drizzle of olive oil and set to a low – medium heat.
  3. Add the Spanish Chorizo to the pan and cook for roughly 15 - 20 minutes (or until heated through) – turning every couple of minutes.
  4. Heat another pan with a drizzle of olive oil and lightly colour the wraps on each side – set aside.
  5. Once the sausages are cooked you can assemble your wraps by place a large handful of rocket on the wrap, followed by a sausage, a drizzle of aioli and generous spoonful of chimichurri.
  6. Wrap this into a neat parcel and enjoy!
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Creamy German Bratwurst and Mushroom Pie

Creamy German Bratwurst and Mushroom Pie

There’s nothing cozier than tucking in to a home-made pie to warm the soul. This German Bratwurst and Mushroom Pot Pie is creamy and delicious with a crunchy golden brown pie lid. It truly is a one-pot-wonder!

Serves 6


  • German Bratwurst Sausages (Sliced in 1.5cm) size pieces – 1 pack (4 sausages)
  • Puff Pastry – 1-3 sheets (depending on size and shape of your casserole dish)
  • Mushrooms (Sliced) – 360g
  • Brown Onion (Finely Sliced) – 1
  • Garlic Cloves (Finely Sliced) – 2
  • Cooking Cream – 170ml
  • Butter – 40g
  • Egg Yolks – 2 (Beaten)
  • Flour – 2 tbl spoon
  • Vegetable Stock – 180ml
  • Thyme (Picked) – 1tspoon
  • Rosemary (Picked) – 1tspoon
  • Lemon juice – squeeze of half a lemon
  • Pepper  - generous seasoning


  1. Set oven to 180°
  2. Melt butter in a large and shallow casserole dish on the stove top.
  3. Sauté onion and garlic in the butter on a low heat until the onion is translucent.
  4. Increase heat slightly and add the German Bratwurst – cooking until lightly brown (about 10 minutes).
  5. Add the mushrooms, herbs and pepper and cook for a further 10 minutes.
  6. Lower the heat, add the stock and a squeeze of half a lemon.
  7. Add the cooking cream and stir through well.
  8. Mix the flour with a quarter cup of water until it is smooth. Add this to the dish, stir thoroughly to combine and the sauce will thicken over the heat (this will take a couple of minutes).
  9. Turn off heat allow the mixture to stand for 10 minutes.
  10. Add the pastry lid, brushing lightly with egg yolk, then bake the pie for approximately 30 minutes until the pastry is golden brown.
  11. Remove from oven and allow to sit for 10 minutes before serving.
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Black Pudding with Smashed Devilled Eggs on Toast

Black Pudding with Smashed Devilled Eggs on Toast

This is one way to have an indulgent breakfast – crusty sourdough toast, with a generous spread of smashed devilled eggs, topped with pan-fried slices of Gotzinger black pudding. Delicious, rich and full of flavour

Timing 30 minutes

Serves 2


  • Eggs (hard boiled, peeled and roughly chopped) – 2
  • Mayonnaise – 2.5tbsp.
  • Dijon Mustard – 1.5 tsp.
  • Seeded Mustard – 1tsp.
  • Cornichons (finely sliced) – 20g
  • Cracked Black Pepper – to season
  • Olive Oil – ½ tbsp.
  • Gotzinger Smallgoods Black Pudding (sliced into 1.5cm slices) – ½ sausage
  • Crusty Sourdough (toasted) – (cut on the diagonal) – 2 slices
  • Chives (finely chopped) – 2tsp. to garnish


  1. In a medium sized bowl add the mayonnaise, both mustards and cornichons and mix well. Gently fold through the chopped egg and season with the cracked black pepper. Set aside.
  2. In a medium size frying pan, heat olive oil then add the slices of black pudding. Cook the slices for roughly three minutes on each side. Remove from pan and place on a paper towel to absorb excess oil.
  3. To assemble, spread a generous amount of the egg mixture onto each piece of toast, placing several pieces of fried black pudding on top and sprinkle with chopped chives – enjoy!
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Mini Cheese Kransky Sausage Rolls

Mini Cheese Kransky Sausage Rolls

There’s no better aroma than Cheese Kransky sausage rolls baking in the oven! These golden sausage rolls are easy to prepare for any occasion – we can guarantee your family and friends will love them!

Timing 1 hour

Serves 4



  1. Set the oven to 180°c.
  2. Cut the first sheet of puff pastry down the center to make two rectangles.
  3. Brush the first half sheet with egg wash and place three Cheese Kransky Chipolatas lengthways, about one centimeter in from the long edge of the pastry.
  4. Fold the pastry lengthways in half over the sausages so the pastry edges meet then press down to form a tight seal. Using a knife, neatly divide into 3 portions. Gently press a fork onto the sealed edges of the pastry and trim any excess pastry with a knife. (leave about a 1cm edge).
  5. Place on a lined baking tray. Repeat this process until all sausages are wrapped in pastry.
  6. Brush each sausage roll with egg wash, then sprinkle with the sesame seeds.
  7. Bake in the oven for 30 – 40 minutes until golden.
  8. Serve with a generous dipping of tomato sauce.
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German Bratwurst with a Rich Wintery Sauce and Mash

German Bratwurst with a Rich Wintery Sauce and Mash

This meal is bound to keep you warm over the colder winter months. The coq au vin inspired sauce is laden with red wine, mushrooms and also features our Gotzinger German Bratwurst and American Rindless Bacon.

Timing: 1.5 hours

Serves 2


  • Olive Oil – 2 tbsp.
  • Gotzinger American Rindless Bacon (cut into lardons) – 140g
  • Red Onion (finely sliced) – 1 
  • White Cup Mushrooms (slced) – 150g
  • Garlic (finely sliced) – 1 clove
  • Fresh Rosemary (leaves picked) – 1 tsp. 
  • Fresh Thyme (leaves picked) – 1 tsp.
  • Cracked Pepper - to season 
  • Bay Leaf - 1
  • Red Wine – splash
  • Reduced Salt Beef Stock – 500ml
  • Starchy Potatoes (peeled and cut into quarters) – 500g
  • Salt – to season
  • Milk – 125ml
  • Butter – 80g
  • Gotzinger German Bratwurst – 4
  • Corn Flour - 1 tbsp.
  • Parsley (Finely chopped) – 2 tbsp.
  • Water - ⅛ cup


Rich Wintery Sauce 

  • Heat one tablespoon of the olive oil in a medium to large size pot, then add the bacon and allow it to brown.
  • Add onions, mushrooms and garlic and cook until the onions are translucent – stirring occasionally. 
  • Stir in the herbs and season generously with the cracked pepper then cook for one minute. 
  • Deglaze the pot with a splash of red wine, add the beef stock and bay leaf, bring to the boil and then lower the heat to a rapid simmer, cooking until the liquid is reduced by two thirds. (30 - 45 mins).

Potato Mash:

  • Place the potatoes in a large pot of cold water to cover, seasoning generously with salt and bring to the boil. The potatoes are ready once a sharp knife can glide through without resistance.
  • Drain and allow 5 minutes for the potatoes to steam before mashing.
  • Mash the potatoes, heat the milk and fold through the potatoes with the butter until smooth. 


  • Heat the remaining tablespoon of olive oil in a fry pan on medium heat and cook the Gotzinger German Bratwurst on all sides until golden and heated through. (About 15-20 mins)

To Serve: 

  • Reheat the potato mash on the stove.
  • Combine the corn flour and water then add to the sauce. On a medium heat allow the sauce to thicken for a few minutes. Prepare your plate by serving a generous scoop of mash followed by two German Bratwurst, a ladle of sauce and a sprinkle of parsley.
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    BBQ sausage roll with caramelised onion

    BBQ Sausage Rolls & Caramelised Onions

    Makes 12 


    • 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


    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.


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    Cheese Kransky recipe

    Grilled Cheese Kransky Burrito

    Serves 4


    • 1 pack Big Cheese Kransky

    • 200g can black beans

    • 2 tsp olive oil

    • 250g bottle char grilled capsicum strips

    • 3/4 cup chunky salsa

    • 4 large burritos

    • 1/2 head iceberg lettuce, shredded

    • 1 1/2 cups sour cream

    • 1 1/2 cups store bought guacamole


    1. Heat black beans in a small saucepan. Remove from heat and drain off liquid.

    2. Heat 1 tsp of the oil in a non stick fry pan on medium heat and warm capsicum. 

    3. Add the capsicum and salsa to the black beans and return to low heat on stove. Do not boil.

    4. In a non stick frying pan on medium heat fry the Big Cheese Kranskies until golden and brown.

    5. Wrap burritos in foil and place in a 150°C oven for 20 mins or until warm.

    6. Spoon black bean mixture down the center of each burrito then position the Big Cheese Kransky over the mixture. Top with lettuce.

    7. Fold bottom of the burrito inward first then the sides to form a neat parcel. Serve with sour cream and guacamole.


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    Minestrone Soup with Gotzinger Continental Franks

    Minestrone Soup with Continental Franks

    A Gotzinger spin on this Italian classic! We have replaced the bacon with one of our smokey Gotzinger Sausages – "the Continental Franks". This everyday favourite sausage is mixed with old school classic Italian flavours. A seriously simple vegetable packed one pot recipe perfect to feed the whole family.

    Timing: 1 hour

    Serves 4-6


    • Olive oil – 1.5 tbsp.
    • Leek (Finely sliced) - 1
    • Carrots (Peeled and diced) – 2
    • Celery Sticks (Chopped) – 2
    • Garlic cloves (Roughly chopped) – 2 
    • Cracked Black Pepper – to season
    • Fresh Rosemary – 1 tsp. (Leaves picked)
    • Zest of Lemon - 1
    • 400g Tinned Tomatoes – 2
    • 400g Tinned Cannellini Beans (Drained) – 1 
    • Gotzinger Continental Franks (Cut into 1.5cm pieces) – 1 pack
    • Kale (stems removed and roughly chopped) – half a bunch
    • Zucchini (Diced) – 1
    • Chicken stock – 1 ltr
    • Bay Leaf – 1
    • Elbow Pasta – 150g
    • Salt - to season
    • Grated Parmesan – 1/2 cup
    • Parsley (Finely chopped) – 1/2 cup


    1. Heat the olive oil in a large pot on a medium low heat. Add the leeks, carrot, celery and garlic, and allow to sauté for 5-10 minutes. 
    2. Add the next ten ingredients. Bring to the boil, then reduce to a simmer with the lid on for 10 minutes. 
    3. Add the pasta and cook for a further 10 minutes or until al dente. Season to taste.
    4. Ladle into bowls and top with parmesan and parsley.
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