Recipes Using Kranskys
I found out the other day, that kranskys or Krainer Wurst in other places, if you buy a lot is not cheap. But if you are not so generous, it is a good cheap meal. My eldest daughter's favourite, is kranskys in bought pea and ham soup with brussels sprouts, we call it green soup.
How did I come to be eating kranskys? I think I learnt to eat them after I came here to live, because I knew they would be available.
Thanks to the comment on my Menu Plan Monday I know another name for them, and can possibly find some more recipes in the future.
Sausage, Bean and Brussels Sprout Soup is our new version.
This one was a great find in a magazine.
It is adapted from a recipe from the Australian Country Collections Jan/Feb 2008.
Kransky Salad
Serves 4 (6)
6 kransky sausages (we used 9)
125g snow peas
125g (4oz) green beans rinsed and drained (not sure we used those)
500g chat potatoes washed (1.5kg)
2 red onions peeled and cut into thick chunks (1 large brown)
1 tab olive oil
2 tabs parsley chopped (reserve a little for garnish)
3/4 cup white wine vinegar
1 tab wholegrain mustard
1/2 cup olive oil (or 1/4 olive, 1/4 cup sesame)
salt, cracked pepper to taste
(Partially cook kransky (fry?) then cut to cook sliced bits, onions cut as per segments. Set aside kransky, cook onion add kransky when cooked.)
Cut diagonal slits into each kransky sausage and place under a preheated med/hot grill. Cook for 10 minutes turn sausages and grill for a further ten minutes or until cooked through.
Slice the kransky and place them in a large bowl, keep warm.
Boil chat potatoes for approximately 10 minutes or until tender. Drain cut potatoes in half if needed and add to kransky, keep warm.
Heat oil in a small frypan and cook onions until slightly coloured, season with salt and pepper while cooking. Add onions to kranskys and potatoes keep warm.
Immerse green beans in boiling water for 1 minute. Add snow peas and cook for a further minute. Remove from heat plunge beans and snow peas into a bowl of iced water and leave until chilled. Drain.
Add the beans, snow peas and parsley to the kransky potato and onions. Pour over dressing and gently toss salad until well coated.
Transfer salad to a large serving bowl or platter and sprinkle over reserved chopped parsley. Serve with crusty bread rolls.
Combine vinegar, mustard and oil whisk until combined.
Season with salt and pepper to taste.
Farmhouse Hotpot
PREPARE 15 mins
COOK 20 mins
SERVES 4
Ingredients list
* 100 g Penne Pasta
* 1 tspn JENSENS* Minced Garlic
* 1 tbspn CARBONELL* Extra Light Olive Oil
* 500 ml CONTINENTAL* Real Stock, Chicken
* 425 g ARDMONA* Rich & Thick Chopped Tomatoes with Chargrilled Vegetables
* 1 tspn MCKENZIE'S* Cracked Black Pepper
* 300 g Kransky, sliced diagonally thickly
* 1 Brown Onion, cut into wedges
* 1 medium Carrot, cut into 1 cm cubes
* 1/4 cup Continental Parsley, coarsely chopped
* 1 medium Potatoes, cut into 1cm cubes
* 2 sticks Celery, cut into 1 cm slices diagonally
Cooking method
1. Heat oil in large heavy based saucepan. Saute kransky, onion and garlic over high heat until golden brown. Remove from pan.
2. Add potato, carrot and celery to pan. Cook over moderate heat until golden brown. Blend in tomatoes, stock and pasta. Stir until boiling.
3. Reduce heat. Simmer, covered for 15 minutes. Return kransky and onions to pan. Season with pepper to taste.
4. Simmer uncovered for further 5 minutes, or until pasta and vegetables are tender. Serve in large warm bowls, garnish with fresh parsley.
recipe tip
Serve Farmhouse Hot Pot with warm crusty bread for a quick and hearty family meal.
http://www.coles.com.au/cmi/recipe.asp?rid=596
Freshly Podded Peas on Old Green Chair
Kransky Hotpot added later.
How did I come to be eating kranskys? I think I learnt to eat them after I came here to live, because I knew they would be available.
Thanks to the comment on my Menu Plan Monday I know another name for them, and can possibly find some more recipes in the future.
Sausage, Bean and Brussels Sprout Soup is our new version.
This one was a great find in a magazine.
It is adapted from a recipe from the Australian Country Collections Jan/Feb 2008.
Kransky Salad
Serves 4 (6)
6 kransky sausages (we used 9)
125g snow peas
125g (4oz) green beans rinsed and drained (not sure we used those)
500g chat potatoes washed (1.5kg)
2 red onions peeled and cut into thick chunks (1 large brown)
1 tab olive oil
2 tabs parsley chopped (reserve a little for garnish)
3/4 cup white wine vinegar
1 tab wholegrain mustard
1/2 cup olive oil (or 1/4 olive, 1/4 cup sesame)
salt, cracked pepper to taste
(Partially cook kransky (fry?) then cut to cook sliced bits, onions cut as per segments. Set aside kransky, cook onion add kransky when cooked.)
Cut diagonal slits into each kransky sausage and place under a preheated med/hot grill. Cook for 10 minutes turn sausages and grill for a further ten minutes or until cooked through.
Slice the kransky and place them in a large bowl, keep warm.
Boil chat potatoes for approximately 10 minutes or until tender. Drain cut potatoes in half if needed and add to kransky, keep warm.
Heat oil in a small frypan and cook onions until slightly coloured, season with salt and pepper while cooking. Add onions to kranskys and potatoes keep warm.
Immerse green beans in boiling water for 1 minute. Add snow peas and cook for a further minute. Remove from heat plunge beans and snow peas into a bowl of iced water and leave until chilled. Drain.
Add the beans, snow peas and parsley to the kransky potato and onions. Pour over dressing and gently toss salad until well coated.
Transfer salad to a large serving bowl or platter and sprinkle over reserved chopped parsley. Serve with crusty bread rolls.
Combine vinegar, mustard and oil whisk until combined.
Season with salt and pepper to taste.
Farmhouse Hotpot
PREPARE 15 mins
COOK 20 mins
SERVES 4
Ingredients list
* 100 g Penne Pasta
* 1 tspn JENSENS* Minced Garlic
* 1 tbspn CARBONELL* Extra Light Olive Oil
* 500 ml CONTINENTAL* Real Stock, Chicken
* 425 g ARDMONA* Rich & Thick Chopped Tomatoes with Chargrilled Vegetables
* 1 tspn MCKENZIE'S* Cracked Black Pepper
* 300 g Kransky, sliced diagonally thickly
* 1 Brown Onion, cut into wedges
* 1 medium Carrot, cut into 1 cm cubes
* 1/4 cup Continental Parsley, coarsely chopped
* 1 medium Potatoes, cut into 1cm cubes
* 2 sticks Celery, cut into 1 cm slices diagonally
Cooking method
1. Heat oil in large heavy based saucepan. Saute kransky, onion and garlic over high heat until golden brown. Remove from pan.
2. Add potato, carrot and celery to pan. Cook over moderate heat until golden brown. Blend in tomatoes, stock and pasta. Stir until boiling.
3. Reduce heat. Simmer, covered for 15 minutes. Return kransky and onions to pan. Season with pepper to taste.
4. Simmer uncovered for further 5 minutes, or until pasta and vegetables are tender. Serve in large warm bowls, garnish with fresh parsley.
recipe tip
Serve Farmhouse Hot Pot with warm crusty bread for a quick and hearty family meal.
http://www.coles.com.au/cmi/recipe.asp?rid=596
Freshly Podded Peas on Old Green Chair
Kransky Hotpot added later.
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