Pork Chipolata

Pork Chipolata

R56.00R106.00 Incl. VAT

In stock
0 out of 5

R56.00R106.00 Incl. VAT

Choose between 500g or 1kg portion

SKU: 166 Categories: ,


English style cocktail pork sausage usually aroung 20g each

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
Portion Size


Chipolata and potato hash


  • 500g maris piper potatoes, peeled and cut into 3cm cubes
  • 6 tbsp sunflower oil
  • 1 medium onion, peeled and chopped
  • 1 red pepper, de-seeded and cut into chunks
  • 1 x pack 12 Taste the Difference ultimate outdoor bred pork chipolatas, halved
  • a large bunch flat leaf parsley, washed and finely chopped
  • 4 medium free range eggs


  1. Place the potatoes in a saucepan of cold water. Bring to the boil and cook for 5-7 minutes or until just cooked.
  2. Meanwhile, heat 2 tablespoons of sunflower oil in an ovenproof 28cm frying pan. Add the onion and pepper and cook over a medium heat for 5-7 minutes or until soft, stirring occasionally. Season with salt and ground black cracked pepper, remove from the frying pan and set aside on a plate.
  3. Drain the potatoes and dry on kitchen paper. Heat the remaining oil in the frying pan. Add the potatoes and cook on a medium heat for 10-12 minutes or until lightly golden all over, turning occasionally. Remove from the frying pan and set aside on a plate.
  4. Preheat the oven to 180°C, fan 160°C, gas 4. Add the chipolatas to the frying pan and cook on a medium heat for 10-12 minutes, until golden all over.
  5. Mix the peppers, potatoes and parsley with the chipolatas. Make 4 small holes in the chipolata hash. Crack an egg into each hole. Place in the oven and bake for 7-10 minutes or until the eggs are set. Season with pepper and serve straight away.

Source: sainsburymagazine.co.uk