Recipe

Solo: Sticky Sausages & Potato Salad

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Solo: Sticky Sausages & Potato Salad

Pork sausages and red onion wedges, drizzled in chutney and baked in the oven. Accompanied by potato salad made with baby potatoes, mayo, yoghurt and sweetcorn. Quick, easy and delicious.




Ingredients to serve 1

  • 2 x pork sausages
  • ½ x red onion
  • ½ tbsp x olive oil (from your pantry)
  • 200g x baby potatoes, cut in half
  • 1 tbsp x mayonnaise
  • ¼ tin x sweetcorn kernels
  • ⅛ tsp x mustard powder
  • 1 tbsp x chutney
  • salt and pepper (from your pantry)

Method

Step 1

Pre-heat oven grill.

Step 2

Onions:Peel and cut into quarters. Take one of the quarters and chop finely - then set aside for the potato salad.

Step 3

Sausages: Place the sausages and onion quarters in a roasting tray. Drizzle with olive oil and toss to coat. Grill for 15 minutes, turning the sausages half way through so that they brown evenly all over. When done, remove from oven. Drizzle the chutney over the sausages and onions. Return to the oven for another 5 minutes.

Step 4

Potato Salad: Place a large saucepan of lightly salted water on high heat. When the water is boiling add the baby potatoes and allow to boil gently (turn the heat down a bit) for about 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Remove from stove, drain in a colander and run under cold water for about a minute. Set aside to cool. In a large mixing bowl mix the mayonnaise and mustard powder with the finely chopped onion - add all the chopped onion if you like the flavour of raw onion or just a little (or none at all) if you don’t. Slice the potatoes (about 5mm thick) and add them to the mayonnaise mix along with the sweetcorn kernels. Stir gently and add salt and pepper to your taste.

Step 5

To serve, place the sausages and onion wedges on the plate and add a serving of potato salad on the side.