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Sticky sausages with potato sweetcorn salad

Sticky sausages with potato sweetcorn salad

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A star rating of 4.7 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal663
fat43g
saturates12g
carbs48g
sugars14g
fibre5g
protein20g
salt3.9g
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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

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.

Goes well with

Recipe from Good Food magazine, July 2012

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Overall rating

A star rating of 4.7 out of 5.14 ratings
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