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This Kransky and potato recipe is the easiest and tastiest meal you’ll make this week. When you have such awesome ingredients it’s best to keep things simple. Don’t overcomplicate it, let the Kransky shine, the star of this dish.
Kransky And Potato Recipe
Sautéed Kransky And Potato With Tomato, Spring Onions, Garlic, Truffle Oil, Fresh Rosemary, And Thyme
I worked at a restaurant where we did a lot of hot dogs and we used these excellent Kransky sausages. They were from The Blackforest Gourmet, in Albany, Auckland, New Zealand. I visited there today to get some of their amazing Kransky sausages.
These Kransky sausages are legendary and pack a flavor punch that will stop any chef in their tracks. For as long as I can remember, I’ve loved Kransky sausages. There’s something about the spiced, garlicky, flavor with a hint of chili that just makes my mouth water.
If you’re looking for an easy and delicious meal, look no further than my Kransky and potato recipe. It’s perfect for home cooks of all levels and takes just minutes to prepare. The best part is it’s packed with flavor! You won’t be disappointed.
The Easiest Meal Prep Ever
Prepping for my simple Kransky and potato recipe is easy. Clean the potatoes and dice them into bite-size pieces, and slice the garlic. Bring a pot of water to a simmer.
Add a sprig of rosemary so that the lovely earthy flavor of the rosemary infuses into the potatoes. Also, add a healthy amount of salt. Place all of these ingredients into the simmering water.
Simmer for 15-18 minutes, drain and let them stand. The steam from the potatoes will help to dry them out. This is the best way to precook potatoes if you’re going to sauté them.
How To Cook A Kransky?
Kransky sausages are a versatile option when it comes to sausage cooking. They can be oven baked, smoked, barbecued, and even sliced and sautéed in a hot pan. Whichever method you choose, the key when cooking whole is to cook them slowly over low heat so that they don’t split.
If you’re oven baking Kransky sausages, preheat your oven to 140°C or 284°F. Lightly brown in a medium heated pan, place the pan into the oven and cook for 8-10 minutes, turning a couple of times.
I love to slice them and sauté them in a medium-heated pan. That way they release beautifully flavored fats and oils. You can then sauté precooked potatoes in the same pan with the flavorful oil. That way the potatoes will absorb the highly flavored aromatic fats and oils.
Cooking Your Kransky Sausage Recipe
When you start sautéing all the ingredients for your Kransky and potato recipe don’t just throw everything into the pan and hope for the best.
Start with sautéing the sliced Kransky sausages in a medium heated pan, for about 2 minutes a side. This will release all those highly flavored aromatic fats and oils.
Remove the Kransky from the pan. Turn the heat up so the pan is hot but not smoking. Then add the pre-cooked potatoes and garlic, and sauté until lightly browned, add in the sliced spring onions, and tomatoes, and sauté for 1-2 minutes.
Then add the Kransky back in along with the fresh thyme leaves, and sauté for 1-2 minutes more. Season with Himalayan pink salt and freshly ground black pepper. This is one simple Kransky sausage recipe, the fresh herbs, potatoes, tomatoes, and spring onion compliment the Kransky sausage.
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Essential Kitchen Tools – Must Haves
You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.
My Professional Recommendations
Kransky And Potato Recipe
- 4 medium sized Potatoes - Agria
- 2 cloves Garlic
- sprigs Fresh thyme and rosemary
- 2 each Kransky sausages
- 2 each Tomatoes
- ½ each Spring onions aka scallions
- Truffle oil
- Himalayan pink salt and freshly ground black pepper
- Heat a pot of water until simmering. Clean the potatoes and dice them into bite-size pieces, and slice the garlic. Place both into the simmering water Add the sprig of rosemary and a healthy amount of Himalayan pink salt.Simmer for 15-18 minutes, drain and let them stand. The steam from the potatoes will help to dry them out. This is the best way to precook potatoes if you’re going to sauté them.
- Wash the fresh herbs, and remove the leaves from the stalks. Dice the tomato, and slice the spring onion.
- Slice the Kransky into 2-3cm or 0.7-inch slices.
- Start with sautéing the sliced Kransky sausages in a medium heated pan, for about 2 minutes a side. This will release all those highly flavored aromatic fats and oils.Remove the Kransky from the pan. Turn the heat up so the pan is hot but not smoking. Then add the pre-cooked potatoes and garlic, and sauté until lightly browned, add in the sliced spring onions, and tomatoes, and sauté for 1-2 minutes.Then add the Kransky back in along with the fresh thyme leaves, and sauté for 1-2 minutes more. Season with Himalayan pink salt and freshly ground black pepper.
- Plate your Kransky and potato dish, and garnish with more fresh rosemary and thyme. Drizzle over some truffle oil, or you can use extra virgin olive oil.
Serving Size: 300g Kransky and potato dish.
Calories 396 | Total Fat 27.9 g | Carbohydrates 21.7 g | Fiber 3.7 g | Protein 13.5 g | Iron 0.9 mg
Kransky And Potato Dish The Simplest Meal
These Kransky sausages from Blackforest Gourmet taste the same as I remember. They’re awesome, and the flavor is outstanding, the hit of chili makes them even better.
Do you ever get tired of making the same old meals? Are you looking for something new to add to your recipe repertoire? If so, then you need to try out my awesome warm Kranky salad. It’s one of the easiest meals you can make, and it’s absolutely delicious. So why not give this Kransky and potato recipe a try today?