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CHILLI-STUFFED CHIPOLATAS


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Yes, chipolatas can get even yummier! Stuff with BAKERS Salticrax® crackers, cheese, spring onions and spices to pump up the taste sensation!

Makes 12 – 18

ingredients

12 – 18 mini chipolata sausages

6 BAKERS Salticrax® crackers

2 whole spring onions, sliced

2 – 4 green chillies, seeds removed and sliced

4 sprigs parsley

125 ml grated cheddar cheese

parmesan cheese, freshly grated

olive oil

 

instructions

  1. In a griddle pan, cook the chipolatas to your liking. Set aside to cool then make a deep slice into the long side of each chipolata. Slightly force open the slices, as if to create a little pocket.
  2. Place the BAKERS Salticrax® crackers, spring onions, chillies and parsley in a processor and process finely. Pulse in the cheddar cheese and then pile generous portions of the mixture into the sausage cavities.
  3. Place the chipolatas on a baking sheet and sprinkle with parmesan and then drizzle with olive oil.
  4. Grill in the oven until piping hot before serving.







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