Jul 09 2026
Restaurants›Fallow›Smoked Pork Chipolatas Recipe

Smoked Pork Chipolatas Recipe

Inspired by Fallow
Time2h
Serves4

cranberry sauce, crispy sage

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Ingredients

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Pork Chipolatas

Cranberry Sauce

Crispy Sage

Method

Prepare the Pork Chipolatas

  1. 1

    Mix the Sausage Ingredients

    In a mixing bowl, combine the pork sausage meat, smoked paprika, black pepper, salt, garlic powder, and chopped parsley. Mix well until all ingredients are thoroughly incorporated.

  2. 2

    Stuff the Sausages

    Soak the hog casings in water for about 30 minutes. Rinse the casings under cold water and fit them onto a sausage stuffer. Fill the casings with the sausage mixture, being careful not to overstuff. Twist the sausages into 10-12 cm links and tie off the ends.

  3. 3

    Smoke the Chipolatas

    Preheat your smoker to 110°C (225°F). Place the stuffed chipolatas in the smoker and smoke for about 1.5-2 hours, or until the internal temperature reaches 70°C (160°F).

Prepare the Cranberry Sauce

  1. 4

    Cook the Cranberries

    In a saucepan over medium heat, combine the fresh cranberries, sugar, and water. Bring to a boil, then reduce to a simmer. Cook for about 10-15 minutes until the cranberries burst and the sauce thickens.

  2. 5

    Add Flavoring

    Stir in the orange zest and orange juice. Allow the sauce to cool before serving. It will thicken further as it cools.

Prepare the Crispy Sage

  1. 6

    Fry the Sage

    In a small skillet, heat the olive oil over medium heat. Add the sage leaves and fry for about 1-2 minutes until they are crispy. Remove them from the oil and drain on paper towels.

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