BBQ Chipolatas and Flatbreads

BBQ Chipolatas and Flatbreads

This BBQ Chipolatas and Flatbreads recipe is a delicious way to cook our Traditional Pork Chipolatas all year round, but particularly for a summer BBQ. The sweet and tangy flavours combine superbly with the savoury flavours of our chipolata sausage for a really delicious Greek inspired flatbread feast.

Our Traditional Pork Chipolatas are made using only the finest cuts of British Shoulder of Pork, delicately seasoned with carefully selected natural flavourings for a tender and full flavour family sausage.

When it comes to these sausages, we source only the finest cuts of Red Tractor British Pork Shoulder. This gives the meaty bite and great juicy taste our customers love.

Serves 5
30
859 cals
(Per serving)

Ingredients

  • 10 Edwards Traditional Pork Chipolatas
  • Olive oil
  • 225g halloumi
  • 200g rocket
  • 200g mango chutney
  • 1 red onion
  • 2 red chillies
  • 2 sweetcorns
  • 100g feta
  • 100g cherry tomatoes
  • 1 bunch of fresh coriander
  • For the flatbreads: 200g plain flour, plus extra flour for rolling
  • For the flatbreads: 200g Greek yoghurt
  • For the flatbreads: 1 tsp baking powder
  • For the flatbreads: 1 tsp salt

Cooking Instructions

  • For the Flatbreads: Mix the plain flour, Greek yogurt, baking powder and salt together and knead for a minute or so, to bring it together. Roll into a ball and leave for ten minutes. Tip the dough out on to a clean work surface dusted with flour.
  • Divide the dough into six equal pieces. With your hands, flatten one piece of dough, then use a rolling pin dusted with flour roll it into a round shape about 4-5mm thick. Add each flatbread to a dry pan and when firm and toasted give them a brush with if olive oil. Fry for one more minute on each side until crispy.
  • For the Sweetcorn Ribs: Slice the sweet corn length ways into “ribs” and place in a pan over a medium heat, apply heat from a blow torch to char the sweetcorn (or place on a hot BBQ) and top with feta cheese, diced chillies and spring onions.
  • For the Cherry Tomato Salad: Quarter the cherry tomatoes and toss in olive oil with finely diced red onions, red chillies and coriander.
  • Cook the Edwards Traditional Pork Chipolatas on the BBQ for 14 - 16 minutes turning regularly and ensuring that they are piping hot and no pink colour remains. BBQ the flatbreads and the halloumi and serve with rocket, red onion, cherry tomato salad, corn ribs and a sweet chilli chutney.
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