Chicken Chipolata

Cocktail Chicken Sausage

Cocktail Chicken Sausage

R32.00 Incl. VAT

In stock
0 out of 5

R32.00 Incl. VAT

10 Sausages per pack

SKU: 171 Category:


A cocktail chicken sausage packed 10 per pack (300g)

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight 1 kg

Paella-style chicken chipolatas


  • 280g jar Cooks’ Ingredients Chargrilled Red Peppers in Sunflower Oil
  • 12 Chicken Chipolatas
  • 4 garlic cloves, crushed
  • 2 large tomatoes, coarsely grated
  • 1 tsp sweet smoked paprika
  • 250g bomba paella rice
  • 160g pack sliced runner beans
  • 500ml fresh chicken stock
  • 2 rosemary sprigs


  1. Drain the peppers, reserving the oil. Heat 1 tbsp of the oil in a large frying pan or shallow casserole dish over a medium-high heat and fry the chicken chipolatas, turning regularly, for 8-10 minutes, until golden all over; lift out of the pan and set aside.
  2. Add the garlic, tomatoes and paprika to the pan, season and fry for 2-3 minutes until most of the water from the tomatoes has evaporated. Stir in the rice, drained peppers and the runner beans, then tip in the chicken stock. Bring to a simmer, return the chipolatas to the pan and nestle in the rosemary sprigs. Simmer briskly for 10 minutes, then turn to the lowest heat, cover with a lid (or a sheet of foil) and simmer very gently for 5 minutes until the sausages are cooked through and the rice is tender.
  3. Take the pan off the heat and rest for 5 minutes. Serve with lemon wedges and a green salad, if liked.