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  • Serves:4
  • Prep Time:5 mins
  • Cook Time:20 mins

Chipolata & Tomato Braise

+1 Peas and Carrots

Believe it or not, you’ll only need one pan to make this dish. This Chipolata & Tomato Braise was made for popping in some extra veg, so we’ve added peas and carrots for a bit of colour and extra flavour. Don’t forget to put this one on the table with some garlic bread – it’s perfect for soaking up the sauce.

Original recipe by BETTER HOMES AND GARDENS | 1.7.15



  • 1 tablespoon olive oil
  • 1 brown onion, halved lengthways, thinly sliced
  • 500g chipolatas
  • 2 x 400g cans diced Italian tomatoes
  • ½ cup grated mozzarella
  • ¼ cup finely grated parmesan
  • Basil leaves, to garnish
  • ½ cup basil pesto
  • Garlic bread, to serve


Preheat oven grill to high. Heat oil in a large deep ovenproof frying pan over a medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Add chipolatas and stir to combine. Cook for 5 minutes or until chipolatas are browned.

Pour tomato into pan and bring to the boil. Simmer for 5 minutes or until chipolatas are cooked through.


Sprinkle over cheese and place under hot grill. Cook for 5 minutes or until cheese is melted and golden. Garnish with basil leaves and serve with pesto and garlic bread.


This recipe is perfect for adding vegies, try adding Edgell Mixed Vegetables or Edgell Baby Peas & Corn instead.

Instead of chipolatas, you could use any variety of flavoured sausage to give this dish a different flavour, just cut them into bite size pieces before cooking.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.