Chipolatas with Balsamic Tomatoes

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Today’s blog comes from Sharon, Brisbane, Australia.

A chipolata s a type of fresh sausage, believed to have been created in France, similar to Italian sausage or kiełbasa, but often prepared as a relatively thin and short, breakfast sausage-style sausage, often grilled rather than pan-fried.

Chipolatas are typically made from coarse-ground pork seasoned with salt and pepper together with herbs and spices. Chipolatas are common in the United Kingdom. They are similar to a type of breakfast sausage found in Australia.

This is the most simple all in one pan dish and is easily doubled to feed a crowd. Great flavors and good color too.

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Chipolatas with Balsamic Tomatoes

16 chipolata sausages – or 8 regular sausages
2 red onions, cut into wedges
1 Tbs garlic infused olive oil
½ lb cherry tomatoes
¼ cup balsamic vinegar
basil leaves

Set the oven to 350°F

Toss the sausages onion and oil in a large baking dish, season with salt and pepper.

Bake for 15 minutes until the sausages are golden.

Add the cherry tomatoes and balsamic vinegar, toss together.

Return to the oven for a further 15 – 20 minutes, until the tomatoes are soft and the sausages are cooked through.

Sprinkle over basil leaves.

Serve with crusty bread, or as I am doing tonight a Potato Dauphinoise and green beans.

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