Harold Wood’s English Style Pork Chipolatas, 9 pack. 1 lb Ship weight

This is a frozen item.
The Total Weight of your Frozen Order has to be a minimum of 6lbs
You can mix & match frozen food
This item has a ship weight of 1lb.
Requires Styrofoam Box and Dry Ice

Chipolatas with black and white pepper for extra flavor. Authentic, delicious banger sausage flavour, grilled or pan-cooked.

Made from freshly ground pork, the chipolatas are flavourful and delicious. These sausages can be used to make so many different types of dishes.

Ingredients:

Pork, cracker meal (contains bleached wheat flour), spices, water, salt, pepper sodium tripolyphosphate, dextrose, spice, spice extractives, and packed in a collagen casing.

Nutritional Information:

1 Link

(Servings per container: 6 sausages per lb)

• Calories 125
• Fat 6 g
• Protein 10g
• Total Carbs 7 g
• Cholesterol 35 mg
• Sodium 331 mg
• Calcium 10 mg
• Iron 1.1 mg

How to Cook Harold Wood English Style Pork Chipolatas?

Boil – Add the chipolatas to a pot of boiling water and allow them to cook for 30 minutes. If you want, they can be browned once they are cooked by boiling.

Oven Bake – Preheat oven to 350 F ° and cook for 30 minutes till golden brown.

Pan Fry – Add some oil to the pan and keep the heat low. Once the oil is hot, add the chipolatas. Keep turning them frequently. Cook for about 30 minutes until golden brown.

BBQ Grill – Grill the chipolatas on low heat for about 30 minutes. Keep turning them often. This will let the chipolatas to cook till their centre.

If the heat for oven, BBQ grill, or pan is too high, the chipolatas will split. They will just cook from the outside and stay raw and cold on the inside.

*Chipolatas are made from raw pork meat and must be cooked thoroughly. Unlike bangers, they take a little more time to cook. If cut in slices before cooking, they take lesser time to cook.

Recipe – Chipolatas and Baked Beans

Ingredients

• 500g chipolata sausages
• 420g can baked beans
• 700g baby red rascal potatoes, halved
• 400g can diced tomatoes
• 1 large brown onion, sliced
• Olive oil cooking spray
• 2 tbsp chopped fresh parsley
• Salt and pepper to season

Preparation

• Preheat oven to 240°C.
• Place the potatoes in a pan and cover them with water. Bring to a boil till they are just tender. Drain the water and set it aside.
• Line a baking tray with baking paper and place the potatoes on it. Use the back of a spoon to gently flatten the potatoes. Spray them with olive oil and season with some salt. Bake for 30 minutes or till they are golden and crisp.
• Place a large pan over medium heat and spray some olive oil in it. Cook the chipolatas till they are partially cooked. Transfer them to a plate.
• In the same pan, spray some more oil if required and fry the onions till they are soft. Add the chopped tomatoes, a can of beans, and cooked chipolatas. Stir them together, cover and bring to the boil. Lower the heat to low and add baked beans, cooked tomatoes, and chipolatas. Cover. Bring to the boil. Diminish heat to low and cook till the chipolatas are cooked through.
• Season with pepper and garnish with parsley. Serve with golden and crispy potatoes.

Did You Know?

The origin of chipolatas can be traced back to 1903 in France, Europe, where it was first mentioned in a culinary handbook of Escoffier. Traditionally, chipolatas are leaner and smaller than bangers and made from raw pork meat that is seasoned with various spices, salt, and pepper. Because of their small size, they are often included as frank cocktails for snacks. However, bigger sizes of chipolatas are also widely available.

This item has a ship weight of 1lb.