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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Cheese Kransky Pasta Bowl

Cheese Kransky Pasta Bowl

Serves 5


  • 1 pack of Big Cheese Kranskies

  • 500g of refrigerated tortellini

  • 2 tbs olive oil

  • 3 Garlic Cloves 

  • 1 tbsp tomato paste

  • 2 tbsp mixed Italian herbs

  • 1 cup of chicken stock

  • 1 tsp salt

  • 1/3 cup of heavy cream

  • 1/4 shaved parmesan


  1. Cook pasta according to packet directions.

  2. Heat the oil in large frying pan over medium heat. 
  3. Slice Cheese Kranskies.
  4. Add Cheese Kranskies to frying pan and brown. Once brown remove to plate.
  5. Keep frying pan on medium heat and add olive oil, garlic, and cook for 1 minute. Add tomato paste, herbs, chicken stock and salt. Bring to boil.
  6. Reduce to simmer and add in cream.
  7. Mix in Cheese Kranskies and pasta.
  8. Serve and enjoy.


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Gotzinger Chorizo Hash

Chorizo Hash

Serves 2-3


  • ½ cup Gotzinger Spanish Chorizo, cut into 1cm pieces

  • 2 cups roasted sweet potato, cubed

  • 2 tbsp oil

  • ½ tsp smoked paprika

  • 2 tsp ground cumin

  • pinch of salt

  • ½ onion, diced

  • 1 jalapeno pepper, finely diced

  • 1 cup peppers, chopped into small pieces

  • 1½ cups spinach

  • 1½ tsp lime juice

  • 1 tbsp coriandor 

  • 1 avocado


  1. Preheat the oven to 175 degress.

  2. In a food processor blend 1 avocado with 1 tbsp jalapeno, 1 tsp lime juice and a pinch of salt, cover and set aside in a bowl.

  3. Sautee the chorizo in 1 tbsp oil, peppers and 1 tbsp of the diced jalapeno. Once onion becomes translucent (4-5 minutes) add in the spinach, ½ tsp lime juice and 1 tsp cumin. Cook for another minute and then set aside.

  4. Add the sweet potato to pan and thoroughly mix. Create 3-4 dents in the mixture and crack an egg into each.

  5. Place the pan in the oven and cook for 8-10 minutes. 

  6. Remove from the oven and serve with the guacamole and wedges of lime.

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Shepherd's Pie with Gotzinger German Bratwurst

Shepherd's Pie with German Bratwurst

There is nothing more warming for the soul than this Shepherd’s Pie with Gotzinger’s German Bratwurst. A rich, saucy filling featuring our German Bratwurst, with a layer of buttery mash and a crusty parmesan top.

Timing: 2 hours

Serves 4


  • Olive oil - 2 tbsp. 
  • Gotzinger German Bratwurst (Sliced into 1cm pieces) – 1 packet 
  • Brown Onion (Diced) – 1 
  • Garlic cloves (Sliced) – 2
  • Carrots (Diced) – 1-2
  • Celery (Diced) – 2 sticks 
  • Tomato Paste – 2 tbsp.
  • Red wine – generous splash
  • Frozen Peas – 1 cup
  • Fresh Thyme (Leaves picked) – 1 tsp. 
  • Fresh Rosemary (Leaves picked) – 1 tsp. 
  • Cracked pepper – to season
  • Beef stock – 600ml
  • Starchy potatoes (Peeled and cut into quarters) – 1kg
  • Milk – 150ml
  • Butter – 25g
  • Parmesan (Grated) – 40g
  • Salt – to season 
  • Cornflour – 1.5 tbsp.
  • Water - ¼ cup


  1. Heat the oven to 180°c
  2. In a heavy-bottomed pot, heat the olive oil on a medium heat.
  3. Add the German Bratwurst slices and colour until golden on both sides.
  4. Add the onion and garlic and cook until the onion is transparent.
  5. Add carrots and celery and cook for a further 10 mins.
  6. Coat the ingredients in tomato paste and cook for 3 mins, then deglaze with the red wine.
  7. Add the peas, herbs and cracked pepper.
  8. Pour in the beef stock and simmer for approximately 30 mins. 
  9. 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. 
  10. 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.
  11. Add half of the parmesan to the mash and season with salt to taste.
  12. Combine the cornflour and water and stir through the sausage and vegetable mixture and allow to thicken over a medium heat for a few minutes. 
  13. Transfer the mixture to a baking dish and evenly top with the mashed potato and sprinkle over the remaining parmesan. Heat for 10 minutes in the oven and then finish under the grill until golden brown on top. 
  14. Allow to rest for at least 10 minutes before serving. 
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Double Smoked Christmas Ham in Ginger Beer

Double Smoked Christmas Ham in Ginger Beer


Glazing Ingredients

  • 1 cup fresh squeezed orange juice
  • Zest from 3 oranges
  • 1/3 cup Cointreau
  • ¾ cup brown sugar
  • 2 tsp ground ginger
  • 2 tsp Dijon mustard
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • Whole jar of Buderim ginger marmalade

Baking ingredients

  • 3 large bottles Bundaberg ginger beer
  • 1 whole GÖTZINGER leg ham (bone in)
  • 500g crushed macadamia nuts (used for crust)
  • One large foil tray (deep)


  1. Mix all glaze ingredients in a small saucepan and simmer until syrupy, set aside to cool
  2. Fill disposable baking tray with ginger beer
  3. Place ham skin side down in ginger beer (leave skin on to prevent drying out)
  4. Put tray with ham into smoker/BBQ and start smoking for 1 hour at the lowest temperature possible (Keep below 100˚C if possible)
  5. After 1 hour, turn ham skin side up (with skin on) and smoke for another hour
  6. After the second hour, remove the skin leaving the ham ‘skin’ side up
  7. Begin basting ham with pre-prepared glaze every 5-10min until 90% of the glaze liquid mixture is used (keep rest for later)
  8. Increase the temperature slowly until golden
  9. Mix crushed macadamia nuts with left over glaze (there will be ginger pieces in the bottom, put those on too, they add flavour) and press into ham to act as a crust over the top of the glaze
  10. Continue to bake until crust is golden brown
  11. Once cooked to your liking, remove from tray and carve to serve
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Chorizo Huevos Roto (Traditional Spanish breakfast)

Chorizo Huevos Roto (Traditional Spanish breakfast)

Serves 4


  • 4 large potatoes peeled and cut into1 cm slices
  • 1 packet Gotzinger Chorizo cut diagonally into 1cm pieces
  • 1/3 cup of olive oil
  • 3 cloves crushed garlic
  • 1 finely sliced onion
  • 1/4 teaspoon cracked black pepper
  • ½ teaspoon red chili flakes
  • 1 tablespoon smoked paprika
  • 1 vegetable stock cube dissolved in 1 cup of boiling water 
  • 4 eggs

  • Flat leaf parsley and lemon wedges to serve


  1. Preheat oven to 180 fan forced and then in a baking dish, arrange the potatoes so that each piece is just overlapping in a scalloped look.
  2. Combine next 7 ingredients and pour over potato pieces and bake until golden. This may take 1 hr.
  3. BBQ or fry chorizo pieces until golden on both sides and fry the eggs.
  4. To serve scatter the chorizo pieces over the potato bake and top with a fried egg. Garnish with flat leaf parsley and a wedge of lemon.
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Spicy Kabana Spinach and Risoni Soup

Spicy Kabana, Spinach and Risoni Soup

Serves 4


  • 1 packet Gotzinger Kabana sliced diagonally into 1 cm pieces
  • 1 tablespoon olive oil
  • 2 large brown onions roughly chipped
  • 3 cloves minced garlic
  • 1 teas red chili flakes
  • 2 sticks celery finely sliced
  • 1 large carrot finely chopped
  • 2 tablespoon tomato paste
  • 1 heaped tablespoon Italian spices
  • ½ teaspoon each of salt and cracked black pepper
  • 3 bay leaves
  • 4 cups chicken broth
  • 1 400g tin crushed tomatoes
  • ½ cup risoni pasta
  • 2 tightly packed cups of baby spinach
  • 1 cup shaved Parmesan cheese
  • 1 loaf of crusty bread
  • Roughly chopped flat leaf parsley to garnish


  1. On medium heat in a non-stick fry pan brown kabana pieces on both sides and set aside. (No oil required)
  2. In a large saucepan heat the olive on a medium to low heat, then add the onion and caramelize for 5 to 10 minutes.  Stir in the garlic and chili and cook for another minute.
  3. Add the celery, carrot, tomato paste, spices, salt and pepper, bay leaves, broth and tinned tomatoes mixing well. Cook on a medium to low heat for 20 minutes with the lid on until carrots and celery are cooked through.
  4. Remove the lid and bring back to the boil, then stir in the risoni pasta and cook on a light boil until pasta is al dente.
  5. Fold through the Kabana pieces and baby spinach. Remove from heat and rest for a minute before serving to enable the spinach to wilt.
  6. Serve in bowls, scattered with Parmesan cheese and a side of crusty warm bread.
  7. Garnish with parsley

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      Gotzinger Black Pudding

      Black Pudding Potato Cakes with Chutney

      Serves 4


      • 1 Black Pudding, chopped into 1.5cm cubes

      • 800g cold mashed potato

      • 1 bunch shallots,
        finely sliced

      • Salt and cracked black pepper to season

      • 4 Tbsp plain flour

      • 4 - 5 Tbsp rice bran oil,
        plus 2 extra Tbsp

      • 5 eggs

      • Tomato chutney and
        rocket to serve


      1. Shallow fry Black Pudding cubes in
        a frying pan on medium heat until browned. Use paper towel to drain any excess oil. Cool.

      2. Mix the mashed potato, one beaten
        egg and shallots with seasoning,
        then carefully fold in the Black
        Pudding pieces.

      3. Shape into 8 patties and dust in
        the flour.

      4. Heat the rice bran oil in a large non-stick frying pan on medium heat and cook the
        potato cakes until golden and crispy. Remove from the pan and keep warm.

      5. Heat the extra oil in the frying pan, then fry the eggs as you desire.

      6. Serve two Black Pudding cakes per person, topped with a fried egg and
        a dollop of tomato chutney.

      7. Garnish with rocket.

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      Gotzinger American Rindless Bacon, Brown Rice and Broccoli Fritters

      Broccoli, Bacon & Brown Rice Fritters

      Serves 4


      • 4 American Rindless Bacon rashers chopped

      • 2 x 400g cans cannellini beans, mashed

      • 200g steamed broccoli, chopped

      • 3 cups cooked brown rice

      • ½ cup grated mozzarella

      • 1 egg, lightly beaten

      • ¼ cup chopped basil leaves

      • 2 Tbsp olive oil

      • Tomato chutney, to serve

      • Sea salt & black pepper


      1. Cook bacon at high heat on non-stick pan until golden.

      2. Add mashed cannellini, broccoli, brown rice, salt, pepper, mozzarella, egg, bacon and basil in a bowl and mix well to combine.

      3. Shape 2 Tbsp of mixture into fritters and refrigerate for 20 mins.

      4. Cook fritters in large frying pan over medium heat and cook fritters until golden.

      5. Serve with green salad and chutney.


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      Gotzinger Kransky with Dutch Potatoes & Beans

      Kransky with Dutch Potatoes & Beans

      Serves 5 


      • 4 Kransky sausages

      • 1kg potatoes, scrubbed & cubed

      • 5 tbs olive oil

      • 2 capsicums, diced

      • 2 medium yellow onions, cubed

      • 4 handfuls fresh green beans

      • 2 tsp salt

      • 1 tsp pepper

      • 2-3 tsp pomegranate molasses


      1. Cook potatoes in boiling water for 10 mins, until cooked but not falling apart. Drain and set aside.

      2. Heat 1 tbs of oil in a large heavy skillet over medium-high heat. Add sausages, flipping occasionally, until browned on both sides. Transfer to a bowl and set aside. Keep the skillet for the capsicums and onions.

      3. Put an additional tbs of oil in the skillet. Add the onions, capsicums and cook, until they are softened and browned in spots, about 7 mins. Remove from heat but keep on the stove.

      4. Blanch green beans. Drain and set aside.

      5. Add sausages, green beans and potatoes to the skillet with the onions and capsicums. Drizzle 3 tbs olive oil and pomegranate molasses on top. Season with 1 tsp salt and ¾ tsp pepper. Toss everything gently to combine, over a medium flame, until heated through. Serve.


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      Franks and Potato Bake

      Franks and Potato Bake

      Serves 5


      • 1 packet Continental Franks, sliced in 2cm pieces

      • 3 large potatoes, sliced

      • 6 strips American Rindless Bacon, chopped

      • 40g unsalted butter

      • ½ bunch shallots finely sliced

      • 2 Tbsp plain flour

      • ½ tsp each salt & black pepper

      • Pinch of nutmeg

      • 2 cups milk

      • 2 cups cheddar cheese, grated


      1. Cook potatoes in boiling salted water. Strain.

      2. Preheat oven to 180°C

      3. In a large nonstick frying pan over medium heat, fry American Rindless Bacon until crisp. Remove bacon and transfer to plate.

      4. In the same pan on medium heat, fry Continental Franks until brown. Set aside.

      5. In a medium saucepan over low heat, melt butter until just starting to bubble then add the shallot. Cook for one minute. Add the flour, nutmeg, salt and pepper. Stir for another minute enabling flour to cook a little then add the milk. Keep stirring until sauce thickens. Remove from heat. Fold in cheese and bacon pieces.

      6. In a baking dish, layer potato slices, then Continental Franks pieces then cover in sauce. Sprinkle
        with cheese.

      7. Bake for 45 mins until golden. Serve with green salad.

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