Sticky sausages with potato sweetcorn salad
You can never have too many main course recipes, so give Sticky sausages with potato sweetcorn salad a try. Watching your figure? This gluten free recipe has 990 calories, 41g of protein, and 70g of fat per serving. This recipe serves 4. A mixture of tomato chutney, baby new potato, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Heat oven to 200C/180C fan/gas
Toss the onion and sausages with the oil in a shallow roasting tin.
Bake for 25 mins, shaking the tin once for even browning.
Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain.
Mix the mayo, yogurt, spring onions and sweetcorn. Thickly slice potatoes and stir through, then season.
Turn up oven to 220C/200C fan/gas
Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky.