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.
Pin for later!
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.
Heather Haigh
That sounds really tasty and satisfying – plus it’s an excuse to buy cider!
Geoff Clark
It’s only 9.30am but after seeing this I could be on for a very early lunch
glenn hutton
Very nice and tasy looking meal…
tjs1963
This looks and sounds really delicious, we all love pasta, so filling and versatile.
Carolyn Clapham
That sounds nice. I will have a go at making it soon.
I’ve been using sausages myself in pasta dishes recently and love the distinctive flavour they give (but I have been using good-quality sausages that I’ve chopped up into small chunks and fried before adding the other ingredients)
Camilla
Thank you. Oh yes, I only use good quality sausages – the family would down tools otherwise:-)
Ursula Hunt
cant beat pasta dishes for ease and taste
K Mayers
What an interesting idea! I wouldn’t never have thought of tweeting a chef for ideas to be honest but you certainly got some inspiration from him. I think I would’ve stuck with the cream personally, though it may be a case of trial and error as to which I’d prefer. Everything else I like the idea of though 🙂
Ursula Hunt
Looks delicious
Tracy Nixon
I love pasta and this recipe looks lovely!
Lisa Williams
I have to say after making this it is absolutely delicious thank you so much 🙂
Camilla
Thank you so much, we eat this very regularly:-)