Chipolatas with Baked Beans is a quick and easy recipe perfect for breakfast, brunch or weeknight dinner! Use either beef, pork or chicken mini chipolatas in a rich tomato sauce with baked beans, spinach and cherry tomatoes.
Soup recipes like our Meatball Tomato Soup and Grilled Cheese and Tomato Soup are delicious ways to get lots of veggies into a meal! Here we take that idea and create a slurp worthy textured breakfast recipe that is a great alternative to either our Zucchini Slice or Gluten Free Zucchini Slice. For something different try the Smashed Avocado recipe!
If Baked Beans are your thing, then you might like to try our Baked Bean Toastie!
What is the difference between Chipolatas and Sausages?
The difference between chipolatas and sausages is their size.
Sausages come in all different shapes and sizes with the most common being the long thin traditional beef sausage. Chipolatas are much smaller and about 1/2 the length of a regular sausage.
Chipolata Sausages recipes are the best as they bring a party vibe to the plate with endless possibilities!!
Where to buy Chipolatas?
You can find Chipolatas at your local grocery store. I bought these beef ones at Woolies. The most common flavours are beef, pork and chicken. Some varieties have a combination of flavours like honey chicken chipolatas.
You can also get them at the butchers.
How to Cook Chipolatas
The best way to cook chipolatas is in a pan on the stove. This is an easy and quick method. You can also cook them on the BBQ, grill plate or in the oven. They cook much the same way as sausages, the main point of difference being the chipolatas as smaller than sausages will cook faster!
Ingredients for Chipolatas with Baked Beans
So that you can recreate this recipe easily, I have set out each of the ingredients you will need in the photo below.
They are labelled so you can see exactly what to buy.
As you can see we have:
- chipolata sausages (beef, pork or chicken)
- baked beans
- condensed tomato soup
- cherry tomatoes
- dried onion
- garlic powder
- olive oil
- salt and pepper
For a slightly larger serving you can double the condensed tomato soup and baked beans!
Beef Chipolatas recipe
- add dried onion, oregano, cumin, garlic powder, salt and pepper to the soup (photos 1 and 2)
- add olive oil to pan, turn to a medium heat and use tongs to add chipolatas (photos 3 and 4)
- prick chipolatas and cook until brown (shown in photos 5-6)
- add sauce and stir together (shown in photos 7-8)
Chipolata Breakfast recipes
The temperature to cook the chipolatas needs to be a medium heat. Use a wooden spoon or flat utensil to push them around in the pan as they cook, this will ensure an even coverage on all sides.
- add the baked beans to the cooked sausages and stir through (shown in photos 9-10)
- chop parsley and cut the cherry tomatoes in half (shown in photos 11 &12)
The spinach and cherry tomatoes combined with the sauce and baked beans only need to be cooked till heated through. The leaves will wilt slightly and the sauce in the middle of the pan should be warm.
- add the spinach leaves (shown in photo 13)
- chopped cherry tomatoes (shown in photo 14)
- simmer in the pan to ensure all ingredients are heated through (shown in photo 15)
- sprinkle chopped parsley into the pan then turn the heat off (shown in photo 16)
To serve Beef Chipolatas for breakfast
Our sauce for this dish is rich and thick. We have great texture with our chipolatas and baked beans. Toasting some baguette is a perfect way to serve the dish as you can use the bread to sop up the tomato sauce.
Which of these recipes makes you want to leap out of bed?
- Zucchini Slice
- Gluten Free Zucchini Slice
- Mixed Berry Oat Smoothie
- Simple Avocado Toast
- Tater Tot frittata is another easy dish!
There is a breakfast recipe idea here for all tastes! Zucchini Slice Muffins are easy to make. From sweet to healthy breakfast ideas like our Smashed Avocado or Simple Avocado Toast breakfast is served.
The dish has a good balance between bright, fresh ingredients and pantry staples!
Chipolatas with Baked Beans recipe quick info:
About the recipe:
- we use 1 x 400 gram tin of baked beans, add more to increase bulk
- the sauce ingredients are flavoursome but not ‘spicy’ ie hot
- go for condensed tomato soup with no herbs
- the spinach, cherry tomatoes and parsley add a healthy spin on the dish
FAQs about baked beans with beef chipolatas
- allow the olive oil to heat for a minute or 2 before adding the sausages
- if you can’t find condensed tomato soup, use crushed tomatoes
- simply cut the cherry tomatoes in half to prep them
- use kitchen scissors to cut the parsley
- this is a family friendly recipe
- This is an EASY recipe
Cooking Chipolatas Pro tips:
These additional tips are so that you can master this recipe from the 1st time you make it:
- move the chipolatas around in the pan as you cook them to brown all sides
- test to see if the sausage is cooked by cutting one in 1/2
- the spinach and cherry tomatoes need only be cooked for 3-4 mins
- serve with freshly toasted crispy bread!
Cooking chipolatas is easy and fun! Once you try them once, you will want to make them again and again.
This is a freezer friendly recipe. Simply portion it out into zip lock bags and lay then flat in your freezer! They reheat very well and the dish is perfect to meal prep!
Chipolatas with Baked Beans
- French pan or heavy duty fry pan
- Wooden spoon
- 600 grams chipolatas beef, pork or chicken Note 1 , Note 2
- 1 tbsp olive oil
- 420 grams baked beans in tomato sauce
- 425 grams condensed tomato soup
- 1 tbsp dried onion
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 1/2 tsp cumin
- salt and pepper to taste
- 250 grams cherry tomatoes or baby roma tomatoes
- 100 grams baby spinach leaves fresh
- parsley to garnish Note *
Chipolatas with Baked Beans
- Add olive oil to french pan or fry pan, turn to a medium heat
- Add salt and pepper, dried onion, garlic powder, oregano and cumin to condensed tomato soup, stir to mix herbs into sauce
- Place chipolatas into pan, pierce each with a tooth pick or skewer and cook until browned. This will take 4-5 mins Note 2, Note 3
- Pour seasoned soup mix over cooked chipolatas Note 4
- Transfer the baked beans into the pan and sprinkle spinach eaves and cut cherry tomatoes on top, heat until the spinach is just starting to wilt and the edges of the sauce are bubbling
- Garnish with chopped parsley and serve with cracked pepper
- Note 1 Beef, pork or chicken chipolatas will all taste delicious with the other ingredients for this recipe. You will find them in the cold meat section of the supermarket. I recommend plain flavoured chipolotas ie not chicken and honey for this recipe. We are added lots of other flavours, so plain sausages will do the trick.
- Note 2 The sausages I used in the photos are beef flavour. 600 grams is approx 16 sausages and they are gluten free.
- Note 3 If you are unsure if the chipolatas are cooked properly, remove one, cut it in half and view insides. They should be fully browned with no pink raw sausage meat visible.
- Note 4 Absorb any oil still in the base of the pan with paper towel as the base will be greasy enough to not need any excess mixing with the sauce.
Quick and Easy recipes like this are easy and bring an alfresco style cooking into your home.
Choose your favourite flavour of chipolatas to cook with or try a new flavour each week.
Please give me a shout if you have questions or make the recipe as I would love to hear your feedback.
I’ve got you sorted with flavour and texture and you have got breakfast served at your place!