A firm British favourite with roots in French and Italian kitchens, chipolatas or thin pork sausages have earned their place at the table. Slim, delicately seasoned and full of flavour, they’re as good in a breakfast fry up as they are tucked into stews and casseroles or baked into a toad in the hole.
Sold in eights, from 8 up to 32. Made with good pork and seasoned just right, not too rich and not too plain.
Cooking tips:
Add a splash of oil to a pan and cook on a medium to low heat. Turn them every couple of minutes until golden on the outside and cooked through. Don’t rush them, as they’re best browned gently.
Serving ideas:
Slide them into a warm, buttered baguette with mustard and a handful of rocket. Or wrap them in streaky bacon and roast until crisp to make your own pigs in blankets, ideal with a Sunday roast or Christmas dinner.
