These Chipolata Sausages are made from a blend of coarse pork and aromatic herbs & spices. What’s more, they’re perfect for those Pigs in Blankets!
After expanding on our farm-style South African Boerewors, we turned our sites on conquering the continent. Born out of that, was a range of speciality sausages inspired by European favourites and African flavours. Our new product line happened to include our French inspired Chipolata Sausages.
When it comes to our Chipolatas, we thought we’d share one of our favourite recipes with you. Ladies and Gentlemen – the Chipolata and Potato Hash.
500g Maris Piper potatoes, peeled and cut into 3cm cubes
6 tablespoons of oil
1 chopped onion
1 red pepper, de-seeded and cut into chunks
Salt and freshly ground black cracked pepper, to season
6 Chipolatas – 220g
A large bunch flat leaf parsley washed and finely chopped
4 medium free range eggs
Start by cooking your potatoes for 7 minutes. The key is to add them to a pot of cold water and then bring to the boil. Remember to only start timing when it boils. You can also take this time to preheat your oven to 180°C.
In the meantime, heat 2 tablespoons of oil in an ovenproof frying pan, before adding the onions and peppers. Cook for around 5 minutes or until soft, stirring occasionally. Season with salt and pepper and set aside.
When your potatoes are ready, drain them and pat with kitchen-towel, while heating the remaining oil in the frying pan. Add your potatoes in and cook for 10 minutes or until they have a light, golden colour. Turn them occasionally and set aside once ready. Now add your chipolatas to the same frying pan and cook in the oven for 12 minutes, before mixing in the peppers, potatoes and parsley. Hollow out 4 holes and crack an egg into each. Bake for 7 – 10 minutes, or until set and enjoy!
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