Chipolata, spinach and red onion salad

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

Recipe «Chipolata, spinach and red onion salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.