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.

Serves 4
Recipe Category

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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.