Chipolata Ovenbake with Char-grilled Shallots

How to feed a family with 500 g of little sausages and still have some leftovers for one or two lunch boxes the next day.


  • 2 medium onions, cut into small wedges
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
  • olive or canola oil
  • 500 g chipolata pork sausages, snipped to separate
  • 500 g baby potatoes, cut into wedges
  • 1 t (5 ml) Ina Paarman’s Potato Spice
  • 1 x 300 g Ina Paarman’s Char-grilled Shallots, cut in half lengthways
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • ½ cup (125 ml) hot water

Adjust oven rack to middle position and preheat oven to 180°C.

Sauté the onions, seasoned with Green Onion Seasoning, in the oil until golden brown.

Add the sausages and stir-fry them briefly while shaking the pan over medium/high heat, until brown on the outside.

Add the potatoes seasoned with Potato Spice and stir-fry briefly.

Decant the contents of the pan into a roasting pan.

Add the shallot vinaigrette and all the shallots. Add Chicken Stock dissolved in hot water.

Bake open for ± 1 hour. Test if the potatoes are done.

Serve with a salad.

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