Home > Cheese, chutney and chipolata pinwheels

Cheese, chutney and chipolata pinwheels

Name: Cheese, chutney and chipolata pinwheels
Yield: Serves 4
Cuisine: British recipes
Ingredients: 12 Cumberland chipolata sausages; 1 tbsp olive oil; 4 slices fresh white bloomer bread; Butter, softened, for spreading; 8 slices mature Cheddar; Few fresh thyme sprigs, to garnish; 4 tbsp chutney (we like Mrs Ball’s, from Sainsbury’s), to serve

Published: 28 Feb 07
Updated: 18 Mar 24

Cheese, chutney and chipolatas are a great combination. Enjoy on toast for an easy lunch.

Easy
March 2007

Test kitchen approved

Serves 4
Ready in about 20 minutes

Cheese, chutney and chipolatas are a great combination. Enjoy on toast for an easy lunch.

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Ingredients

12 Cumberland chipolata sausages
1 tbsp olive oil
4 slices fresh white bloomer bread
Butter, softened, for spreading
8 slices mature Cheddar
Few fresh thyme sprigs, to garnish
4 tbsp chutney (we like Mrs Ball’s, from Sainsbury’s), to serve

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Method

Keeping the chipolatas attached, lay them out in a long line, like a train. Snip them into 4 smaller trains of 3 chipolatas each. Take 1 pile and twirl the chipolatas round and into a pinwheel. Use 1-2 toothpicks to fix in place and repeat with the rest of the chipolatas to give 4 pinwheels.
Heat the oil in a large, non-stick frying pan over a medium heat. Add the chipolata pinwheels and cook for about 5 minutes each side or until golden and cooked through. Remove and discard the toothpicks.
Meanwhile, preheat the grill to medium-high. Put the bread on a baking sheet and grill for about 1 minute or until toasted. Turn the bread over, spread each slice with butter and place a pinwheel on each. Layer the cheese on top and pop back under the grill for 1 minute, until the cheese begins to melt. Garnish with the thyme and serve with a dollop of chutney.