6 sausages or 8 chipolatas
(leftover pigs in blankets are fine too) ?
The butchery team get really busy producing the handmade sausages, chipolatas
and bacon customers have ordered to go with their turkeys.
If you can, it is always best to use good quality bacon and chipolatas
, so that when the meats are cooked, they don't produce too much fat.
Local fresh roe cut in pieces of 140 gr, Chicken cutlet cut into pieces of 60 to 100 gr, Fresh chicken cut into portions of 90 to 120 gr Burger of chicken in portion of 80 to 100 gr, Sauted fresh turkey cut into pieces of 60 to 100 gr, Guinea fowl cut into portions of 90 to 120 gr, Stewed pork, Fresh sausages, Bourguignon of beef, beef stew, Pudding creole in 40 gr Ham white shoulder dice, Ham white shoulder slice of 50 gr, Ham christmas shoulder cube, Ham christmas shoulder slice of 50 gr, Sausage of Toulouse in 80 gr to 100 gr, Sausage smoked bulk in 80 gr to 100 gr, Sausage mini chipolatas
in 25 to 30 gr, Dry sausage.
A 375g pack of premium pork chipolatas
is up 11 per cent to an average PS2.
3 Spoon half the stuffing mixture widthways across the middle of the lattice; lay the chipolatas
Put the chipolatas
in a baking dish approx 30 x 25cm (this will hold your pasta later, so make sure it's big enough), drizzle with the tomato oil and cook for 25 mins.
INGREDIENTS 10 smoked streaky bacon rashers, rind removed 20 pork chipolatas
METHOD Preheat the oven to 200C/400F/Gas Mark 6.
Cook in the oven for 20-30 minutes, turn ing occasionally until the bacon is crispy and the chipolatas
SAUSAGE MUMMY DIPPERS CUT croissant dough into strips and roll around chipolatas
for this fun finger food kids will love to make - and eat
IYet you don't have to queue up in Aldi or Lidl to serve up this cracking delight - featuring turkey, cranberry chutney, sprouts, carrots, chipolatas
I have never heard of scores of chipolatas
crammed into one room of a dilapidated building, sharing one toilet.