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 Chutney Pork Sausages
Sticky Chutney Pork Sausages
with a creamy potato sweetcorn salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Corn
- Creamy Mayo
- Fresh Dill
- Gherkins
- Mrs. Balls Chutney
- Pork Sausages
- Potato Chunks
- Red Onion
- Red Onions
- 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 for 10-15 minutes until soft. Drain on completion.
CHOP-CHOP
Peel and roughly slice ½ of the onion. Rinse and roughly chop the dill. Drain and roughly chop the gherkins.
NUTS ABOUT WALNUTS
Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
POPS OF CORN
Return the pan over a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly golden, shifting occasionally. Remove from the pan and season.
SAUCY SAUSAGES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sausages and sliced onion for 10-15 minutes until the sausages are dark gold, cooked through and the onions are caramelised, shifting every 2-3 minutes. 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 sticky sausages and onion. Sprinkle over the toasted walnuts and garnish with the chopped dill. Well done, Chef!
Potato Chunks - 250g
Red Onion - 1
Fresh Dill - 3g
Gherkins - 30g
Walnuts - 15g
Corn - 50g
Pork Sausages - 180g
Mrs Balls Chutney - 50ml
Creamy Mayo - 80ml
APRON ON, CHEF!
Place the potato pieces in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion.
CHOP-CHOP
Peel and roughly slice the onion. Rinse and roughly chop the dill. Drain and roughly chop the gherkins.
NUTS ABOUT WALNUTS
Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
POPS OF CORN
Return the pan over a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly golden, shifting occasionally. Remove from the pan and season.
SAUCY SAUSAGES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sausages and sliced onion for 10-15 minutes until the sausages are dark gold, cooked through and the onions are caramelised, shifting every 2-3 minutes. 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 sticky sausages and onion. Sprinkle over the toasted walnuts and garnish with the chopped dill. Well done, Chef!
Potato Chunks - 500g
Red Onion - 1
Fresh Dill - 5g
Gherkins - 60g
Walnuts - 30g
Corn - 100g
Pork Sausages - 360g
Mrs Balls Chutney - 100ml
Creamy Mayo - 160ml
APRON ON, CHEF!
Place the potato pieces in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion.
CHOP-CHOP
Peel and roughly slice 1½ of the onions. Rinse and roughly chop the dill. Drain and roughly chop the gherkins.
NUTS ABOUT WALNUTS
Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
POPS OF CORN
Return the pan over a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until lightly golden, shifting occasionally. Remove from the pan and season.
SAUCY SAUSAGES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sausages and sliced onion for 10-15 minutes until the sausages are dark gold, cooked through and the onions are caramelised, shifting every 2-3 minutes. 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 sticky sausages and onion. Sprinkle over the toasted walnuts and garnish with the chopped dill. Well done, Chef!
Potato Chunks - 750g
Red Onions - 2
Fresh Dill - 8g
Gherkins - 90g
Walnuts - 45g
Corn - 150g
Pork Sausages - 540g
Mrs Balls Chutney - 150ml
Creamy Mayo - 250ml
APRON ON, CHEF!
Place the potato pieces in a pot of cold, salted water over high heat. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion.
CHOP-CHOP
Peel and roughly slice the onions. Rinse and roughly chop the dill. Drain and roughly chop the gherkins.
NUTS ABOUT WALNUTS
Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
POPS OF CORN
Return the pan over a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until lightly golden, shifting occasionally. Remove from the pan and season.
SAUCY SAUSAGES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sausages and sliced onion for 10-15 minutes until the sausages are dark gold, cooked through and the onions are caramelised, shifting every 2-3 minutes. 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 sticky sausages and onion. Sprinkle over the toasted walnuts and garnish with the chopped dill. Well done, Chef!
Potato Chunks - 1kg
Red Onions - 2
Fresh Dill - 10g
Gherkins - 120g
Walnuts - 60g
Corn - 200g
Pork Sausages - 720g
Mrs Balls Chutney - 200ml
Creamy Mayo - 320ml
Woolies Products in this dish
