Scrumptious Chipolata Tagliatelle

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

Chipolatas in a delicious cider, mustard and yogurt sauce served on a bed of tagliatelle.

Course Main

Cuisine British

Keyword chipolata, leftovers, Pasta

Prep Time 45 minutes

Cook Time 7 minutes

Servings 4 people

Author Camilla Hawkins

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.