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
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!
Potato Chunks - 200g
Corn - 50g
Yoghurt & Mayo - 100ml
Gherkins - 30g
Pork Sausages - 180g
Sliced Onions - 75g
Mrs Balls Chutney - 50ml
Walnuts - 15g
Fresh Dill - 3g
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!
Potato Chunks - 400g
Corn - 100g
Yoghurt & Mayo - 200ml
Gherkins - 60g
Pork Sausages - 360g
Sliced Onions - 150g
Mrs Balls Chutney - 100ml
Walnuts - 30g
Fresh Dill - 5g
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!
Potato Chunks - 600g
Corn - 150g
Yoghurt & Mayo - 300ml
Gherkins - 90g
Pork Sausages - 540g
Sliced Onions - 225g
Mrs Balls Chutney - 150ml
Walnuts - 45g
Fresh Dill - 8g
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!
Potato Chunks - 800g
Corn - 200g
Yoghurt & Mayo - 400ml
Gherkins - 120g
Pork Sausages - 720g
Sliced Onions - 300g
Mrs Balls Chutney - 200ml
Walnuts - 60g
Fresh Dill - 10g
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?
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?
How many calories does Chutney Pork Sausages have?
1091.5 calories
How much fat content does Chutney Pork Sausages have?
grams