Chipolata, spinach and red onion salad

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How to make Chipolata, spinach and red onion salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • Olive oil cooking spray
  • 650g pork or beef chipolata sausages
  • 2 medium red onions, cut into 1cm-thick wedges
  • 2 tablespoons olive oil
  • 100g baby spinach leaves
  • Tomato chutney, to serve
  • Crusty bread, to serve

Method

  • Step 1 Preheat a greased barbecue plate on medium-high heat. Spray sausages with oil. Combine onions and 1 tablespoon oil in a bowl. Season with salt and pepper. Stir to coat.
  • Step 2 Barbecue sausages and onions, turning often, for 8 to 10 minutes or until sausages are cooked through and onions golden. Transfer to a plate lined with paper towel to cool slightly.
  • Step 3 Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.

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