Chipolata, spinach and red onion salad

Picture 247

Not sure what I was thinking when I saw this recipe? I think it was “Oh I have chipolatas in the freezer. This would be a good way to use them up!”

At the end of the day, this was just sausages on some spinach. Sure great flavour from the sausages and the relish was a nice touch… but a little bland. Not sure how you can jazz it up though… perhaps sausages just arent meant to go on a salad.

Ingredients (serves 4)

  • olive oil cooking spray
  • 650g pork or beef chipolata sausages
  • 2 medium red onions, cut into 1cm-thick wedges
  • 2 tablespoons olive oil
  • 100g baby spinach leaves
  • tomato chutney and crusty bread, to serve

Method

  1. Preheat a greased barbecue plate on medium-high heat. Spray sausages with oil. Combine onions and 1 tablespoon oil in a bowl. Season with salt and pepper. Stir to coat.
  2. Barbecue sausages and onions, turning often, for 8 to 10 minutes or until sausages are cooked through and onions golden. Transfer to a plate lined with paper towel to cool slightly.
  3. Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.

Source

Super Food Ideas – February 2007, Page 63
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