Honey Mustard Chipolatas with Parsnips

Chipolatas, a humble sausage usually had as breakfast in parts of UK, Australia and New Zealand. These versatile cylinders of meat are usually filled with ground meat, often pork, beef, veal. Along with the meat there is of course salt, spices and in some cases even Bramley apples and caramelized onions. Being a raw sausage, Chipolatas need to be cooked as per preference. My favourite as you'll see in the recipe to follow will be in the oven at full whack! This not only gives the skin a bit of a crunch and char but it helps keeping the meat filling moist and juicy!

You'll need:

4-5 medium sized parsnips

10 chipolata sausages

1 large red onion or 3 shallots

Olive oil

Pepper

1 tbsp grainy mustard

1 tsp brown sugar

Balsamic vinegar

Take about 4-5 Parsnips roughly cut lengthwise and shavings (using a peeler) and drizzle with olive oil, salt, pepper, brown sugar, grainy mustard and some balsamic. Add some petal cut red onions to a hot skillet or oven proof pan and add the parsnips. Mix it around for a bit and add the chipolatas. Pop it in the oven at 180° for 30 mins, then drizzle honey on the top and pop it back in the oven till they get a nice caramelized brown top!