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!”
Chutney Pork Sausages
Chutney Pork Sausages
with a creamy potato & sweetcorn salad
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Corn
- Fresh Dill
- Gherkins
- Mrs. Balls Chutney
- Pork Sausages
- Potato Chunks
- Sliced Onions
- Walnuts
- Yoghurt Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
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 yoghurt and mayo, and 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 golden 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 yoghurt and mayo, and 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 golden 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 yoghurt and mayo, and 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 golden 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 yoghurt and mayo, and 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 golden 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 Chutney Pork Sausages?
The preparation time for Chutney Pork Sausages with a creamy potato & sweetcorn salad is between 15 and 20 minutes.
What is the total time required to make Chutney Pork Sausages with a creamy potato & sweetcorn salad?
The total time required to make Chutney Pork Sausages with a creamy potato & sweetcorn salad is between 20 and 25 minutes.
How many servings does Chutney Pork Sausages provide?
4 servings
What are the main ingredients in Chutney Pork Sausages?
Corn, Fresh Dill, Gherkins, Mrs. Balls Chutney, Pork Sausages, Potato Chunks, Sliced Onions, Walnuts, Yoghurt Mayo
What is the nutritional information of Chutney Pork Sausages?
Calories: 1091.5, Carbs: 110.8 grams, Fat: grams, Protein: 37.7 grams, Sugar: 44.7 grams, Salt: 1832.2 grams
How do I prepare Chutney Pork Sausages?
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 yoghurt and mayo, and seasoning. When the potato is done, add the mayo dressing, along with the corn and the gherkins. Mix to combine and set aside. 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. SAUCY SAUSAGES: Return the pan to medium heat with a drizzle of oil. Fry the sausages and the onion until the sausages are dark golden 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!
What should be prepared from my kitchen to make Chutney Pork Sausages?
Corn, Fresh Dill, Gherkins, Mrs. Balls Chutney, Pork Sausages, Potato Chunks, Sliced Onions, Walnuts, Yoghurt Mayo
How many calories does Chutney Pork Sausages have?
1091.5 calories
How much fat content does Chutney Pork Sausages have?
grams
Woolies Products in this dish
