How to do Chipolatas 3 ways
John and Lisa have a menu full of Sizzling Sausages in their Weekend Kitchen.
Chipolatas x 3
Serves: lots!
Ingredients:
Teriyaki Beef Chipolatas:
2 tsp olive oil
200g jar teriyaki sauce
1 packet of beef chipolatas
3 spring onions, finely sliced
1 tbsp mixed black and white sesame seeds
Honey & Wholegrain Mustard Veggie Chipolatas:
2 tbsp honey
2 tbsp maple syrup
4-6 tbsp whole grain mustard
2 sprigs of thyme, plus a little extra sprinkle to garnish
1 packet of veggie chipolatas
Miso & Sesame Chicken Chipolatas:
100g white miso
1 tbsp light soy
1 tsp sesame oil
1 tbsp mirin
50g soft dark brown sugar
1 packet of chicken chipolatas
Red chilli, finely sliced, to garnish
Spring onion, finely sliced, to garnish
Method
Teriyaki Beef Chipolatas:
1. Preheat the oven as per packet/butcher instructions
2. Tip the sausages into a non-stick roasting tin, drizzle with the oil and toss to coat.
3. Cook the sausages in the oven for approx 20 minutes, then toss through the teriyaki sauce. Return to the oven for 5-10 minutes until sticky and glazed.
4. Tip the sausages onto a serving platter then scatter over the spring onions and sesame seeds.
Honey & wholegrain mustard veggie chipolatas
1. Preheat the oven as per packet/butcher instructions
2. Mix the honey, maple syrup, wholegrain mustard and thyme together in a bowl.
3. Coat the veggie chipolatas with the mixture and then bake as per the chipolata packet instructions.
4. Garnish with a little more fresh thyme.
Miso & sesame chicken chipolatas
1. Preheat the oven as per packet/butcher instructions.
2. In a saucepan heat the miso with the mirin, sugar and soy and warm to dissolve the sugar.
3. Bring to the boil and then take from the heat and add the sesame oil.
4. Pour the glaze over the chipolatas and give everything a good mix before baking as per the chipolata packet instructions.
NB: Only pour over hot glaze if cooking the chipolatas right away. If marinating the sausages overnight, allow the glaze to cool completely before mixing with the chipolatas.
5. Garnish with a sprinkling of finely sliced red chilli and spring onion.