British Port Chipolata
British Port Chipolata
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British Port Chipolata

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$5.99 AUD
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$5.99 AUD
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A breakfast-style pork sausage tied into chipolatas.

Suggest Recipe: English Breakfast Bake

  • 1KG pork chipolatas
  • butter or olive oil for greasing
  • 350 g white or sweet potato peeled, roughly chopped
  • 8 whole eggs
  • 50 g oz cream optional for dairy free
  • 1 tsp salt
  • pinch of freshly cracked black pepper
  • 1/4 tsp onion powder
  • 100 g streaky bacon cut in to big chunks 
  • 50-100 g mushrooms of choice halved
  • 6 baby Roma tomatoes halved

Instructions:

  1. Preheat oven to 200°C and grease a large baking dish.
  2. Add potato to mixer bowl. Chop for 5 sec/speed 4/MC on.
  3. Add eggs, cream, salt, pepper and onion powder to mixer bowl. Combine for 10 sec/speed 3/MC on.
  4. Pour potato and egg mixture into baking dish and arrange rest of ingredients.
  5. Cover dish with Alfoil and bake for 25 mins.
  6. Increase temperature to 220°C, remove Alfoil and continue to bake for a further 15 mins or until egg has set through.