I recently tweeted Nigel Slater and asked him for a suggestion as to what I could do with chipolatas, he kindly replied suggesting a cream and mustard sauce with some pasta. Hence my inspiration was fired up and I came up with the following recipe. I decided against cream as I have over indulged the family recently, plus I have always a constant supply of low fat Greek yogurt in the fridge. I also decided that wholegrain mustard and cider were perfect bed fellows for the chipolatas. My husband and children absolutely loved this dish and even if the yogurt does curdle it doesn’t spoil the taste!
If you have any chipolatas left over from a BBQ then they would be perfect for this dish.
As chipolatas and cider are cheaper than cuts of meat and wine I am entering this dish it into Helen of Fuss FreeFlavours “Frugal Food Fridays” event which is being hosted by Jen over at Blue Kitchen Bakes.
First cut up the chipolatas and roast on a baking tray in the oven.
Soften the onions and then add the cider, stock and mustard and simmer for 10 mins.
Roast the chipolatas until golden brown all over.
Add the seasoning and yogurt to the cider reduction and then stir in the sausages.
Now pile on to the tagliatelle and serve with a green salad or some petite pois!
- 12 Chipolatas
- 1tbsp Olive oil
- 1 Large red onion, sliced
- 175g Greek yogurt (low or full fat)
- 1 tbsp Wholegrain mustard
- 250ml Chicken stock
- 250ml Cider or Scrumpy
- Salt & freshly milled pepper
- 350g Tagliatelle
- Preheat the oven to 180°C.
- Cut the chipolatas into four pieces each and place on a large baking tray/roasting pan and bake in the oven for 20 – 30 minutes until browned all over turning occasionally.
- Heat the oil in a large frying pan and soften the onion for about 10 minutes.
- Then add the mustard, cider and stock and simmer for 10 minutes. If using leftover chipolatas then add them now.
- Meanwhile cook the tagliatelle according to their instructions
- Add the seasoning and yogurt to the cider reduction, then stir in the chipolata pieces and heat through gently (do not boil or it will curdle).
- Serve on a bed of tagliatelle with a good salad or petite pois.
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8 comments
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Jen
31/07/2012 at 11:51 am (UTC 1) Link to this comment
Thanks for entering this into Frugal Food Fridays, I love the look of those little nuggets of sausage, it’s making me hungry now!
Camilla
31/07/2012 at 12:04 pm (UTC 1) Link to this comment
Thank you, I’m sure I will be posting again!
Cakeboule
31/07/2012 at 1:14 pm (UTC 1) Link to this comment
This looks good I was thinking the other day if I could make a pasta dish with some sausages and then I see this! Thanks fo the inspiration.
Camilla
31/07/2012 at 3:40 pm (UTC 1) Link to this comment
Nigel inspired me, I’ve inspired you, it’s all good!
Jacqueline @How to be a Gourmand
01/08/2012 at 1:54 am (UTC 1) Link to this comment
Great that you got Nigel involved Camilla and that he is so approachable. Like you, I would avoid using cream and opt for greek yoghurt instead. I wonder how you can prevent it from curdling. Love the combination of mustard, cider and chipolatas. Great family dish
Camilla
01/08/2012 at 9:09 am (UTC 1) Link to this comment
As well as Nigel influencing this recipe, I think subconsciously you did as well with your not being keen on cream view, plus we all OD’d of cream choux buns recently so I was feeling guilty! I have a feeling that if one uses full fat Greek yogurt the curdling would be fixed, but I only ever buy no or low fat so that’s a price I’m willing to pay =D
rita cooks italian
01/08/2012 at 7:30 am (UTC 1) Link to this comment
What delicious pasta sauce and what interesting combination of ingredients, I never tried to mix yogurt and mustard sausages, healthier than cream!!
Camilla
01/08/2012 at 9:00 am (UTC 1) Link to this comment
Thank you, it’s already become a regular favourite in our house!