Chipolata, spinach and red onion salad

Cooking Meat Chipolata, spinach and red onion salad

Baby spinach and onions play with the succulent pork sausages to create a winning meal.

Lables: Low carb Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  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.

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

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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