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  • 60 Pork Chipolata Sausages
  • 3 tablespoon french mustard
  • Honey 60 ml
  • Water 750 ml
  • Salt 2 g
  • Milk 300 ml
  • Butter 250 g
  • Cream 250 ml
  1. Chipolata

    • Toss the sausages with the honey and mustard and place on a roasting tray and bake for 20 minutes.
    • Bring the water and salt to the boil. Add the milk once boiling and butter.
    • Whisk in the Knorr Potato Flakes.
    • Whisk until smooth and cooked through. Stir in the cream until desired for a dip.
    • To assemble place a dip in the base of the cup, place 2 sausages and garnish with micro herbs.