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Chipolata, spinach and red onion salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Spinach, onions, and juicy pork sausages make a delicious and satisfying dish.
Ingredients:
- Olive oil cooking spray
- 650g pork or beef chipolata sausages
- 2 medium red onions, cut into 1cm-thick wedges
- 36.40 gm olive oil
- 100g baby spinach leaves
- Crusty bread, to serve
Instructions:
- Preheat a greased barbecue plate over medium-high heat. Lightly spray sausages with oil. Toss onions with 1 tablespoon of oil, season with salt and pepper, and mix well.
- Grill sausages and onions, rotating frequently, for 8 to 10 minutes or until sausages are fully cooked and onions are caramelized. Place on a paper towel-lined plate to cool down a bit.
- Slice the sausages diagonally. Place spinach on plates. Add sausages, onions, and a spoonful of chutney on top. Drizzle with the remaining oil and serve with crusty bread.
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