Name: Sticky sausages with potato sweetcorn salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2 red onions cut into wedges; 8 good-quality pork sausages; 1 tbsp olive oil; 750g bag baby new potato; 2 tbsp mayonnaise; 2 tbsp natural yogurt; 3 spring onions finely sliced; 198g can sweetcorn drained; 3 tbsp tomato chutney

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Sticky sausages with potato sweetcorn salad

Sticky sausages with potato sweetcorn salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.15 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 red onions

cut into wedges
8 good-quality pork sausages
1 tbsp olive oil
750g bag baby new potato
2 tbsp mayonnaise
2 tbsp natural yogurt
3 spring onions

finely sliced
198g can sweetcorn

drained
3 tbsp tomato chutney

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Nutrition: per serving

kcal663
fat43g
saturates12g
carbs48g
sugars14g
fibre5g
protein20g
salt3.9g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2012

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A star rating of 4.7 out of 5.15 ratings

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