Ingredients

• 2 packs Hungarian Beef Debrecener

• 3 slices American Rindless Bacon, diced

• 1 large onion, diced

• 1/8 cup Hungarian paprika

• 3/4 tsp garlic powder

• 1/8 tsp ground black pepper

• 1/2 large yellow capsicum, diced

• 400g can diced tomatoes

• 85ml beef broth

• 1 cup reduced-fat sour cream

• 200g wide egg noodles

Method

1. Place bacon in a deep skillet. Cook until evenly browned, (approx 10 mins). Drain and reserve the drippings. Add onions to the bacon. Cook until translucent. Remove skillet from heat and stir paprika, garlic powder, and pepper into bacon mixture. Transfer the mixture into a large stockpot.

2.  Heat a small amount of reserved bacon drippings in skillet over medium-high heat and cook Hungarian Beef Debrecener in batches until evenly browned adding bacon drippings for each batch as needed. Cut cooked sausages into bite-sized pieces add to bacon mixture.

3. Add reserved bacon drippings in the skillet; cook capsicum until softened; drain on a plate lined with paper towels. Add to bacon mixture.

4. Add tomatoes and beef broth to the stockpot with bacon mixture and place over medium-high heat. Bring to a simmer then reduce heat to medium-low. Remove lid and cook until stew begins to thicken, stirring occasionally, about 30 mins. Stir sour cream into stew just before serving.

5. Cook egg noodles uncovered in boiling, salted water until cooked but firm (approx 5 mins). Drain well. Ladle stew over noodles to serve.

Ingredients

• 6 New Yorker Hot Dogs

• 2 Tbsp olive oil

• 2 medium onions, cut sliced

• 2 Tbsp honey

• 1/2 tsp ground cinnamon

• 1/2 tsp chilli powder

• ¼ cup tomato ketchup

• 1/2 tsp salt

• ¼ tsp black pepper

• 6 Hot Dog buns

• 400g sauerkraut

• Seeded mustard

Method

1. Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft.

2. Stir in the honey, cinnamon, chilli powder and cook for 1 minute. Add the ketchup, water, salt and black pepper. Simmer for 10 mins until sauce thickens. Cool. 

3. Simmer New Yorker Hot Dogs in hot water until heated through.

4. Cut buns along top lengthways without cutting through to bottom. Spread the bottom half of each bun with mustard and top each hot dog with onion sauce and sauerkraut.
   

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

Ingredients

• 1 packet English Pork sausages

• 5 large potatoes peeled and halved

• 1 tsp salt

• 3 tsp butter

• 2 brown onions finely sliced

• 3 Tbsp olive oil plus

• 1 extra teaspoon oil

• 1 cup rich gravy mix

• 500g packet frozen peas

• ¼ cup chopped fresh mint

• 1/3 cup milk

Method

1. Bring potatoes and salt to boil in water, approx 20 mins. When cooked, drain and add milk, 2 tsp butter and mash well. Keep hot.

2. Make gravy according to recipe on pack. Keep warm.

3. In a large nonstick frying pan on medium heat, add one Tbsp of oil and onions. Reduce heat slightly and cook onions until caramelized. Remove and mix into gravy.

4. In the same pan on medium heat add the extra tsp of oil, then cook the English Pork sausages. While browning sausages approximately 20 mins, cook the peas according to packet recipe, drain then add mint and butter to coat. Keep hot.

5. To serve spoon potato mash on each plate. Place sausage neatly on top and smother with onion gravy. Serve with a side of minted peas.