Chipolatas are great in casseroles such as Cassoulet or in rice dishes such as a Creole Jambalaya. They’re also perfect for mini toad in the holes, and you can make a wicked pork, leek and cheddar frittata brunch dish using these little beauties.
This pack of 12 Pork Chipolatas.
Richard Hazell is based in Cirencester and works in collaboration with the Royal Agricultural College. His 150-strong herd of pigs are a hardy cross of Duroc boar, Landrace, Hampshire & Large Whites which thrives outdoors, rooting in the stony Cotswold soil and feeding on clover pastures, which is very nutritious for the little piggies.
Richard's production is slower than many because his pigs are allowed to express natural behaviour and breeding cycles. Sows eat the same as piglets during weaning, so that the piglets see mum eating from the feed troughs and copy her. Richard's standards are above and beyond free-range. In fact, they border on organic.
The combination of Richard's TLC, all the exercise and fresh air these pigs get, plus their nourishing Cotswold diet produce pork with an old-fashioned flavour and texture, which we think is absolutely outstanding.
Pork (85%), sausage mix (7.5%), water (7.5%).
Dietary information: Contains Gluten, Sulphites.
Chipolatas can be grilled, fried or oven-roasted. If you are roasting them, frying them until the skins brown beforehand can help. Cooking temperatures and times vary, but around 20 minutes at 190°C/375°F/gas mark 5 is a good guideline. Always ensure that sausages are cooked through before eating.
Sausages should be kept refrigerated, and will typically keep for at least 3 days. Once opened eat within 2 days.
They can be frozen on day of delivery; make sure you defrost them thoroughly when you are ready to use them.