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Sticky sausages with potato sweetcorn salad

Contains pork – recipe is for non-Muslims only

Sausages and spuds get a fresh spin in this thrifty, family-friendly supper

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 663
  • Carbohydrates 48
  • Saturated Fat 12
  • Sugar 14
  • Protein 20
  • Fat 43
  • Fibre 5
  • Salt 3.9

Nutrition per serving

  • Calories 663
  • Carbohydrates 48
  • Saturated Fat 12
  • Sugar 14
  • Protein 20
  • Fat 43
  • Fibre 5
  • Salt 3.9

Ingredients

  • 2 red onion, cut into wedges
  • 8 good-quality pork sausage
  • 1 tbsp olive oil
  • 750g bag baby new potato
  • 2 tbsp mayonnaise
  • 2 tbsp natural yogurt
  • 3 spring onion, finely sliced
  • 198g can sweetcorn, drained
  • 3 tbsp tomato chutney

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the onion and sausages with the oil in a shallow roasting tin. Bake for 25 mins, shaking the tin once for even browning.

  2. Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain. Mix the mayo, yogurt, spring onions and sweetcorn. Thickly slice potatoes and stir through, then season.

  3. Turn up oven to 220C/200C fan/gas 7. Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky. Serve with potato salad.

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