Saturday, September 20, 2014


Last weekend was my brother's birthday, and since we're in Australia and the weather has been turning into real spring weather, we decided to have a BBQ! I made my signature steak and these honey-balsamic chipolatas. I usually use chorizo but since we had these in the fridge, I just went with it. It has a nice sweet and sour flavor, mixed with caramelized onion and garlic and great as a pass around food or pica pica during parties.


  • Pork Chipolatas (sliced into thirds)
  • 1 medium onion
  • 3 cloves garlic, sliced thin
  • 2 tbs. honey
  • 2 tbs. balsamic vinegar
  • 1/3 cup red wine
  • Pepper, to taste

How to:

  • Fry onions in a little bit of olive oil until soft and then add the chipolatas.
  • When sausages are browned, add garlic and pepper. Fry until caramelized.
  • Add honey, balsamic and wine and cook until sauce is reduced and sticky.
  • Serve with toothpicks or with bread.
  • Don't forget the wine!

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