If you’re expecting a stock standard ‘bangers & mash’ meal, you’re in for a pleasant surprise. These dark-golden sausages burst with flavour, and so does the side. Soft potato pieces are coated in a creamy yoghurt-mayo, and loaded with golden pops of corn & sweet-sour gherkins. The sticky sausages are finished with a sprinkling of fresh dill & toasted walnuts. As the British would say, “It’s bang on, Chef!”
Sticky Pork Sausages
Sticky Pork Sausages
with a creamy potato & sweetcorn salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Corn
- Fresh Dill
- Gherkins
- Low Fat Plain Yoghurt
- Mrs. Balls Chutney
- Onion
- Onions
- Plain Tangy Mayo
- Pork Sausages
- Potato
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
APRON ON, CHEF!
Place the potato pieces in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer until soft, 10-15 minutes. Drain.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
POPS OF CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly golden, 3-4 minutes (shifting occasionally). Remove from the pan and season.
CREAMY MAYO
In a small bowl, combine the mayo, the yoghurt, and seasoning, and set aside.
SAUCY SAUSAGES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages and the sliced onion until the sausages are golden and cooked through, and the onions are caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky.
LOAD IT UP
In a salad bowl, combine the cooked potato, the charred corn, the chopped gherkins, seasoning, and the creamy mayo.
TIME TO PLATE!
Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the toasted walnuts and garnish with the chopped dill. Well done, Chef!
Potato - 200g
Walnuts - 15g
Corn - 50g
Plain Tangy Mayo - 1 unit
Low Fat Plain Yoghurt - 40ml
Pork Sausages - 180g
Onion - 1
Mrs Balls Chutney - 50ml
Gherkins - 30g
Fresh Dill - 3g
APRON ON, CHEF!
Place the potato pieces in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer until soft, 10-15 minutes. Drain.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
POPS OF CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly golden, 3-4 minutes (shifting occasionally). Remove from the pan and season.
CREAMY MAYO
In a small bowl, combine the mayo, the yoghurt, and seasoning, and set aside.
SAUCY SAUSAGES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages and the sliced onion until the sausages are golden and cooked through, and the onions are caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky.
LOAD IT UP
In a salad bowl, combine the cooked potato, the charred corn, the chopped gherkins, seasoning, and the creamy mayo.
TIME TO PLATE!
Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the toasted walnuts and garnish with the chopped dill. Well done, Chef!
Potato - 400g
Walnuts - 30g
Corn - 100g
Plain Tangy Mayo - 2 units
Low Fat Plain Yoghurt - 80ml
Pork Sausages - 360g
Onion - 1
Mrs Balls Chutney - 100ml
Gherkins - 60g
Fresh Dill - 5g
APRON ON, CHEF!
Place the potato pieces in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer until soft, 20-25 minutes. Drain.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
POPS OF CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly golden, 4-5 minutes (shifting occasionally). Remove from the pan and season.
CREAMY MAYO
In a small bowl, combine the mayo, the yoghurt, and seasoning, and set aside.
SAUCY SAUSAGES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages and the sliced onion until the sausages are golden and cooked through, and the onions are caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky.
LOAD IT UP
In a salad bowl, combine the cooked potato, the charred corn, the chopped gherkins, seasoning, and the creamy mayo.
TIME TO PLATE!
Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the toasted walnuts and garnish with the chopped dill. Well done, Chef!
Potato - 600g
Walnuts - 45g
Corn - 150g
Plain Tangy Mayo - 3 units
Low Fat Plain Yoghurt - 125ml
Pork Sausages - 540g
Onions - 2
Mrs Balls Chutney - 150ml
Gherkins - 90g
Fresh Dill - 8g
APRON ON, CHEF!
Place the potato pieces in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer until soft, 20-25 minutes. Drain.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
POPS OF CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly golden, 4-5 minutes (shifting occasionally). Remove from the pan and season.
CREAMY MAYO
In a small bowl, combine the mayo, the yoghurt, and seasoning, and set aside.
SAUCY SAUSAGES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages and the sliced onion until the sausages are golden and cooked through, and the onions are caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky.
LOAD IT UP
In a salad bowl, combine the cooked potato, the charred corn, the chopped gherkins, seasoning, and the creamy mayo.
TIME TO PLATE!
Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the toasted walnuts and garnish with the chopped dill. Well done, Chef!
Potato - 800g
Walnuts - 60g
Corn - 200g
Plain Tangy Mayo - 4 units
Low Fat Plain Yoghurt - 160ml
Pork Sausages - 720g
Onions - 2
Mrs Balls Chutney - 200ml
Gherkins - 120g
Fresh Dill - 10g
Woolies Products in this dish
