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 Scrumptious Chipolata Tagliatelle.
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.
For more sausage inspired recipes you might like the following:
- Sweet Chilli Sausage Plait
- Sausage Gnocchi Bake
- Cider, Apple & Sausage Casserole
- Easy Sausage Casserole
- Scotch Eggs
- Sausage Salad
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!
I’m sure you’ll love my Chipolata Tagliatelle with cider. Do tag @FabFood4All when you make it and leave a comment below.
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Scrumptious Chipolata Tagliatelle
Ingredients
- 12 Chipolatas
- 1 tbsp Olive oil
- 1 Large red onion sliced
- 175 g Greek yogurt low or full fat
- 1 tbsp Wholegrain mustard
- 250 ml Chicken stock
- 250 ml Cider or Scrumpy
- Salt & freshly milled pepper
- 350 g Tagliatelle
Instructions
- 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.
Tomsonfire
The end result in the pic looks like baby sick. Tbe sauce obviously split
Camilla
Hi Tom, thank you so much for reminding me about this recipe which my family love. If I had some yogurt in the house I would make this tonight as we usually have some cider in the fridge. This was one of my first blog posts back in 2012 so if you look at my home page I think you’ll notice a difference? Let me know what you think about my latest posts! Once again, I appreciate you taking time out of your day to read my recipe and leave a comment:-)
Tomsonfire
I’m doing something like this. In the oven I’m roasting the sausages with garlic and some sweet potato. In q pan, i will soften some onions and chopped apple until brown and slightly caramelised with honey tea spoon of honey, salt pepper. After I will add the mustard, creme fresh and herbs; stock and apple juice (as my wife is pregnant), take the sausages out (which should have some colour on them by now, take the roasted garlic out and mix that in with the sauce then add the sauce to the sausages in the roasting pan, stir all together and try to scrape all the goodness of the bottom, add the pasta, then pop back in the oven for 5 mins to thicken.
Camilla
Excellent, glad to have inspired you like Nigel did for me:-)
Paul Wilson
Mmmm quick and tasty.
Kirsty Fox
This looks good and something that my kids would like to eat.
Camilla
Yes I bet they’d love it, my kids do:-)