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: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Corn
- Fresh Dill
- Gherkins
- Hellmann's Tangy Mayonnaise
- Low Fat Plain Yoghurt
- Mrs. Balls Chutney
- Pork Sausages
- Potato Chunks
- Sliced Onions
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (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.
POPS OF Corn
Place a pan over 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. In a small bowl, combine the mayo, the yoghurt, and the seasoning. When the potato is done, add the mayo dressing, along with the corn and the Gherkins. Mix to combine and set aside.
SAUCY SAUSAGES
Return the pan to medium heat with a drizzle of oil. Fry the sausages and the onion until the sausages are dark gold and cooked through, and the onion is caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky.
TIME TO PLATE!
Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the Walnuts and garnish with the dill. Well done, Chef!
APRON ON, CHEF!
Place the potato in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer until soft, 15-20 minutes. Drain.
POPS OF Corn
Place a pan over 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. In a small bowl, combine the mayo, the yoghurt, and the seasoning. When the potato is done, add the mayo dressing, along with the corn and the Gherkins. Mix to combine and set aside.
SAUCY SAUSAGES
Return the pan to medium heat with a drizzle of oil. Fry the sausages and the onion until the sausages are dark gold and cooked through, and the onion is caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky.
TIME TO PLATE!
Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the Walnuts and garnish with the dill. Well done, Chef!
APRON ON, CHEF!
Place the potato in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer until soft, 20-25 minutes. Drain.
POPS OF Corn
Place a pan over 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. In a small bowl, combine the mayo, the yoghurt, and the seasoning. When the potato is done, add the mayo dressing, along with the corn and the Gherkins. Mix to combine and set aside.
SAUCY SAUSAGES
Return the pan to medium heat with a drizzle of oil. Fry the sausages and the onion until the sausages are dark gold and cooked through, and the onion is caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky.
TIME TO PLATE!
Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the Walnuts and garnish with the dill. Well done, Chef!
APRON ON, CHEF!
Place the potato in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer until soft, 20-25 minutes. Drain.
POPS OF Corn
Place a pan over 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. In a small bowl, combine the mayo, the yoghurt, and the seasoning. When the potato is done, add the mayo dressing, along with the corn and the Gherkins. Mix to combine and set aside.
SAUCY SAUSAGES
Return the pan to medium heat with a drizzle of oil. Fry the sausages and the onion until the sausages are dark gold and cooked through, and the onion is caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky.
TIME TO PLATE!
Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the Walnuts and garnish with the dill. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Sticky Pork Sausages?
The preparation time for Sticky Pork Sausages with a creamy potato & sweetcorn salad is between 15 and 20 minutes.
What is the total time required to make Sticky Pork Sausages with a creamy potato & sweetcorn salad?
The total time required to make Sticky Pork Sausages with a creamy potato & sweetcorn salad is between 20 and 25 minutes.
How many servings does Sticky Pork Sausages provide?
4 servings
What are the main ingredients in Sticky Pork Sausages?
Corn, Fresh Dill, Gherkins, Hellmann's Tangy Mayonnaise, Low Fat Plain Yoghurt, Mrs. Balls Chutney, Pork Sausages, Potato Chunks, Sliced Onions, Walnuts
What is the nutritional information of Sticky Pork Sausages?
Calories: 1246, Carbs: 105 grams, Fat: grams, Protein: 36.6 grams, Sugar: 44.6 grams, Salt: 1519 grams
How do I prepare Sticky Pork Sausages?
TIME TO PLATE!: Plate up the loaded creamy salad and side with the sticky sausages and onion. Sprinkle over the walnuts and garnish with the dill. Well done, Chef! SAUCY SAUSAGES: Return the pan to medium heat with a drizzle of oil. Fry the sausages and the onion until the sausages are dark gold and cooked through, and the onion is caramelised, 10-15 minutes (shifting occasionally). In the final 2-3 minutes, add the chutney and cook until coated and sticky. APRON ON, CHEF!: Place the potato in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer until soft, 15-20 minutes. Drain. POPS OF CORN: Place a pan over 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. In a small bowl, combine the mayo, the yoghurt, and the seasoning. When the potato is done, add the mayo dressing, along with the corn and the gherkins. Mix to combine and set aside.
What should be prepared from my kitchen to make Sticky Pork Sausages?
Corn, Fresh Dill, Gherkins, Hellmann's Tangy Mayonnaise, Low Fat Plain Yoghurt, Mrs. Balls Chutney, Pork Sausages, Potato Chunks, Sliced Onions, Walnuts
How many calories does Sticky Pork Sausages have?
1246 calories
How much fat content does Sticky Pork Sausages have?
grams
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