chapado

Status: Active

CREATO IL: ...

SECURITY STATUS: 2.98

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[SL1DE] Avalanche.

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Roasted Chapado Sausages With Potatoes

Serves 6–8

1 kg good quality pork chipolata sausages
6 medium potatoes peeled and cut into chunks
2 onions, peeled and quartered
2 stalks fresh rosemary
50ml extra virgin olive oil
1/2 cup (125 ml) chicken stock
salt and freshly ground pepper
3 slices of sourdough bread, torn
1 punnet cherry tomatoes

PREHEAT oven to 200C, arrange sausages, potato, onions, rosemary and garlic in a large baking dish. Drizzle over the stock and all but 1 tablespoon of the olive oil. Toss well to combine. Season with salt and pepper.
TEAR the sourdough bread into bite size pieces and drizzle over the remaining tablespoon of olive oil. Toss to ensure bread is evenly coated. Set aside.
ROAST the sausage and vegetables in the oven for 30–40 minutes, stirring occasionally.
SCATTER cherry tomatoes and sourdough bread evenly over the tray and bake for a further 10–15 minutes until the bread is golden.
SERVE straight from the baking dish, with a salad.

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