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.
Jane Davies
Looks divine, will have to add this one to the book !
Camilla
Thanks Jane, a favourite here:-)
Heather Haigh
What a nice sounding, straightforward, recipe. One to remember when I’m stuck with the meal planning. Thank you.
Sarah Cooper
Must try this recipe
Paul Wilson
Edit: Scrumptious is the word. 🙂
Paul Wilson
Scrumptious is just the world
William Gould
Oooo great! With possibly some mushrooms to bulk it up a bit?
Camilla
I wouldn’t personally put mushrooms in as the flavour combo is just perfect here – my family love this dish.
Anne Dalzell
Love the look of this tasty dinner, you really know how to make hearty, delicious grub.
Camilla
Thank you Anne, it’s a regular here as popular with whole family:-)
Ann Robinson
It looks good, i wouldn’t have thought of putting chipolatas with pasta but will after seeing this.
Sarah Pace
Hi. This sounds lush! Am thinking of making it for supper tomorrow. Do you think it would be ok to substitute the cider for apple juice if making for a toddler or does the alcohol burn off?
Camilla
Ooh, I would have thought that the alcohol would burn off but not being a chemist wouldn’t like to say definitely so! Apple juice might be too sweet as the cider is more tart, but not having tried I can’t really say for sure!
Geoff Clark
A great dish and scrumptious is one of my favourite words!
Camilla
Thanks it’s a favourite here:-)