Spanish Chorizo and Roasted Tomatoes on a bed of Polenta

Spanish Chorizo and Roasted Tomatoes on a bed of Polenta

­Having a romantic night in? Why not cook your loved one this heart-warming dish of roasted Spanish Chorizo and tomatoes on a bed of cheesy polenta? Sounds like love to me!

Serves 2


  • ­­­Polenta – 1 cup
  • Chicken Stock – 2 ½ cups
  • Fresh rosemary (finely chopped) – 3 sprigs picked
  • Cracked black pepper – to season
  • Parmesan (grated) – 30g
  • Gotzinger Smallgoods Spanish Chorizo – 1 pack (4 sausages)
  • Cherry Tomatoes on the vine – 240g
  • Olive oil – drizzle
  • Salt – to season
  • Pine nuts (toasted) – to garnish
  • Parsley (finely chopped) – to garnish


  1. Set the oven the 180°
  2. In a medium sized pot, add the polenta with 1 cup of cold chicken stock and heat for 10 minutes – stir regularly.
  3. Boil 1 cup of chicken stock then add to the pot, along with the rosemary and season with cracked black pepper. Cook on a low – medium heat for 20 minutes – continue to stir regularly.
  4. Once the 20 minutes is up, stir through the parmesan and the last ½ cup of chicken stock. Allow to cook for a further 5 minutes.
  5. On a lined tray, place the sausages along with the cherry tomatoes (keep on the vine).
  6. Drizzle the tomatoes with olive oil and season with salt and cracked black pepper.
  7. Roast the tray for 20 minutes.
  8. To serve, place a large dollop of the polenta on the plate, then top with half the tomatoes, two sausages and garnish with toasted pine nuts and fresh parsley.
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Pumpkin Ravioli with Bacon and Walnut Sauce

Pumpkin Ravioli with Bacon and Walnut Sauce

Does the change of season have you craving all the warm toasty flavours you haven’t seen since last year? Try making the recipe of Pumpkin Ravioli with Bacon and Walnut sauce, its sure to hit the spot!

Serves 3-4


  • Pumpkin ravioli – 325g
  • Gotzinger’s American Rindless Bacon (cut into 2cm slices) – 200g
  • Walnuts (roughly chopped) – 80g
  • Shallot (fine diced) - 1
  • Sage leaves – 5
  • Salt – to season


  1. Put a large pot of seasoned water on the stove and bring to the boil.
  2. In a large pan, fry off the bacon till slightly coloured, then add the shallots.
  3. Once the water is boiled, cook the ravioli in the water for about 4-5 minutes or according to cooking time on the packet.
  4. Add the walnuts and sage leaves to the pan with bacon and toss together, allow for the sauce mixture to cook for about 4 minutes or until the pasta is ready.
  5. Before draining the ravioli, reserve 1 cup of the pasta water.
  6. Drain the pasta and add it to the pan with the bacon sauce.
  7. Pour about ½ a cup of the water to ravioli and allow to simmer until the sauce thickens – add extra liquid if it becomes too dry.
    Toss all together to ensure the ravioli is coated, then serve. 
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Stamppot with Rookworst and Bacon

Stamppot with Rookworst and Bacon

Have you tried Stamppot before? It’s like a warm hug in a bowl, this Dutch comfort food will have you feeling super satisfied afterwards. We have created Dutch Stamppot using Götzinger’s American Rindless Bacon and Rookworst sausage. Try this smoky winter dish today!

Serves 4


  • Baby white potatoes (peeled) – 1kg
  • Salt – to season
  • Butter (in cubes) – 70g
  • Gotzinger American Rindless Bacon (diced) – 200g
  • Kale (stem removed and shredded) – 140g
  • Milk (hot) – 1 cup (250ml)
  • Cracked black pepper – to season
  • Gotzinger Rookworst – 1


  1. Put the potatoes in pot and add cold water, season with salt and bring to the boil. Cook until the potatoes are cooked through then drain and allow for any moisture to evaporate.
  2. Add 20g of butter to a pan, allow for it to melt before adding the bacon. The bacon will crisp and release fat in the pan.
  3. Put the potatoes back in the empty pot and mash with a potato masher.
  4. Add the crispy bacon along with all the oil and fat from the pan and the extra cubes of butter and fold through the potato.
  5. Place the pot back on the stove on a low heat and then incrementally stir through the kale and hot milk.
  6. Season with black pepper.
  7. Put a pot of water on the stove and bring to a simmer. Add the Rookworst to the pot and cook for 15 minutes.
  8. To serve, remove the Rookworst from the pot of water then slice and serve on top of a bed of the mashed potato. 
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Slow Cooked Bolognese with Bacon

Slow Cooked Bolognese with Bacon

This rich and decadent pasta dish is going to keep you snug and satisfied during these cold months ahead! Götzinger’s American Rindless Bacon adds a smoky warmth to the slow cooked ragù which makes this the perfect meal to impress your guests with an abundance of flavour and very little culinary skills required!


  • Olive oil – 1tb sp.
  • Brown onion (small diced) – 1
  • Garlic cloves (fine minced) – 2
  • Fresh rosemary (picked off the stem) – 2 sprigs
  • Gotzinger’s American Rindless Bacon (diced) – 200g
  • Pork and beef mince – 500g
  • Ground black pepper – to season
  • Tomato paste – 3tb sp.
  • Red wine – 1 cup (250ml)
  • Can of diced tomatoes – 1 (400g)
  • Beef stock – 1L
  • Dried bay leaves – 2
  • Salt – to season
  • Rigatoni – 500g
  • Thickening cream – ½ cup (125ml)
  • Parsley (finely chopped) – 1 bunch
  • Parmesan (finely grated) – to serve


  1. In a large pot heat the olive oil to a medium heat, then add the onion and garlic – cook until the onions are translucent.
  2. Add the rosemary and bacon and cook until the bacon has gone slightly crispy.
  3. Add the mince to the pot and break apart. Season with black pepper and cook until the meat is all coloured and most of the liquid has evaporated.
  4. Stir through the tomato paste to coat the meat, then allow to cook for a few minutes until it start catching on the bottom of the pan.
  5. Add the red wine to deglaze the pan, and using the spoon scrape off the parts which had started to catch on the bottom of the dish.
  6. Add the can of tomatoes, followed by the beef stock and bay leaves.
  7. Allow for the ragu to reduce on a simmer for 1-1.5 hours until the sauce has reduced and thickened.
  8. Bring a pot of seasoned water to the boil, add the pasta and cook until al dente.



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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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