Belgian Chipolata Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Chipolata & Roast Carrot Potato Supper
Ingredients
- 500g Belgian Chipolata
- 800g potatoes, cut into 2cm chunks
- 2 carrots, cut into 2cm pieces
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried thyme
- 200g green beans
- 1 tbsp cider vinegar
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Heat the oven to 190°C fan / 210°C conventional. Toss the potatoes and onion and carrots with oil and thyme on a large tray. Roast for 30–40 minutes, turning halfway.
- Boil green beans separately for 4–6 minutes and drain.
- Divide the cooked meat and roast vegetables among plates. Add green beans and sprinkle the vegetables with cider vinegar.
- Keep the meat cooking separate from the vegetable tray so the potatoes can brown and you can check the meat independently.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Recipe 2 · By Chef Luca
Chipolata & Creamy Courgette Pasta
Ingredients
- 500g Belgian Chipolata
- 320g dried tagliatelle or short pasta
- 2 courgettes, thinly sliced
- 1 small onion, diced
- 150ml cooking cream
- 1 tbsp olive oil
- 2 tbsp chopped parsley
- Black pepper
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Start the sauce alongside the meat in a separate pan. Boil the pasta when the sauce is nearly ready, so it can go straight into the finished sauce.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Boil the pasta according to its packet. Reserve 200ml of the cooking water.
- Heat the oil in a wide pan. Cook the onion for 5 minutes, add the prepared vegetable and cook for 8–10 minutes until tender and any released water has evaporated. Add the cream and simmer for 2 minutes.
- Cut the cooked links into thick pieces. Add to the sauce with the drained pasta, then toss with enough pasta water to make a coating rather than a pool.
- Fold in the herbs and grind over black pepper. Serve immediately.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.