Scrumptious Chipolata Tagliatelle
Chipolatas in a delicious cider, mustard and yogurt sauce served on a bed of tagliatelle.
Servings 4 people
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.