Ingredients
Method
Main
1.Heat olive oil in a large frying pan over high heat. Add chipolatas and cook, stirring occasionally, until they start to colour (about 2 minutes). Add onion and garlic and cook until onion starts to soften (about 2 minutes). Add silverbeet stems and cook until sausages are cooked through and stems are tender (about 5 minutes). Add sherry vinegar and sugar and cook for another minute.
2.Combine silverbeet leaves, chickpeas and tomato in a bowl. Add sausage mixture and toss gently to combine. Season to taste with sea salt and freshly ground black pepper. Serve with crusty bread to the side.