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Sticky Chipolata Sausages

Serves: 4

Cooking Time:
40 mins


♣  450g. / 1 lb. Celtic Treasure Chest Pork Chipolata Sausages

♣  2 - Old Potatoes

♣  2 - Sweet potatoes

♣  2 - Parsnips

♣  30ml. / 2 tbsp. Olive oil

♣  1 - Red Chilli

♣  2 cloves - Garlic

♣  30ml. / 2 tbsp. Brown sugar

♣  Soy sauce

♣  Lime rind and juice

♣  Other root vegetables may be added such as carrots, turnips, etc


Take 450g (1 lb) pork chipolata sausages and spread out onto a large baking tray. Add 2 old potatoes, peeled and cut into chips, 2 sweet potatoes, cut into wedges and 2 parsnips, peeled and cut into wedges - spread out onto the tray in a single layer. Add 30ml (2 tbsp) olive oil and coat. Bake for 30 minutes. Mix together 1 red chilli, deseeded and finely chopped, 2 cloves garlic, finely chopped 30ml (2tbsp) brown sugar, 30ml (2 tbsp) soy sauce and 1 lime, juice and rind, spoon this mixture over the sausages and vegetables and return to the oven for 10-15 minutes until the glaze is sticky and the vegetable browned and crispy.

Serving Suggestion:

Serve in bowls with sour cream and chive dip and/or chunky tomato salsa.

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The Celtic Treasure Chest
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