Using my knowledge from when we were on our war time way of eating, I managed to make two meals for us from 4 chipolata's.
I made up some yorkshire pudding batter . The two of the chipolata's, were cut into third's and placed in a little oil in six deep muffin tins. They were roasted in the oven (at 200C) for 10 minutes then had the batter poured over them.
Normally my yorkshire puddings rise very well but on this occasion they didn't but were still enjoyable. It may not seem like much and normally there would be more vegetables with them, but we had just come back from a friends house after having tea and cake! We had 3 each with peas and onion gravy, finishing off with a lemon cake later in the evening.
The other 2 chipolata's were skinned, rolled into 3 balls and gently fried with onions and peppers. The final few ladles of soup were added (from the previous batch), plus some grated cheese. It was served with pasta.
Bet you didn't think 4 chipolata's would feed two people for two meals!