Recipe

Apple & Cider Chipolatas

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Apple & Cider Chipolatas

Pork Chipolatas sauteed with apples, onion, raisins and cider and served with couscous.




Ingredients to serve 2

  • 300g x pork chipolatas
  • 15g x seedless raisins
  • ½ x onion – cut into ½ cm slices
  • 1 x apples – cut into 1 cm slices
  • 5g x thyme – tear stalks
  • 1 tsp x sticky brown sugar
  • 75ml x cider
  • ½ cup x couscous
  • ½ cup x boiling water
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Ingredients to serve 4

  • 600g x pork chipolatas
  • 30g x seedless raisins
  • 1 x onion – cut into ½ cm slices
  • 2 x apples – cut into 1 cm slices
  • 10g x thyme – tear stalks
  • 2 tsp x sticky brown sugar
  • 150ml x cider
  • 1 cup x couscous
  • 1 cup x boiling water
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Put the couscous in a large bowl with a good pinch of salt and pour over the boiling water. Cover with cling wrap, leave to stand and swell for 5-10 minutes. Remove the cling wrap and fluff up the couscous with a fork.

Step 3

Place a pan on medium-high heat and drizzle in a little olive oil. When hot, brown the sausages until golden, about 3 minutes. Keep moving them around the pan so they colour all over. Set aside on a plate.

Step 4

Place the pan back on medium-high heat and drizzle in a little olive oil. Add the onion, apple, thyme, brown sugar, cider and raisins and cook for 10 minutes, moving everything in the pan every 1-2 minutes. The cider will evaporate and the apples and onions should soften and turn golden. Add the chipolatas and balsamic vinegar and cook for another 5 minutes until the chipolatas are cooked through.

Step 5

Serve the onion wedges, apple slices and pork chipolatas spooned over the couscous.