Ingredients
- 2 red onions, cut into wedges
- 8 good-quality pork sausages
- 1 tbsp olive oil
- 750g bag baby new potato
- 2 tbsp mayonnaise
- 2 tbsp natural yogurt
- 3 spring onions, finely sliced
- 198g can sweetcorn, drained
- 3 tbsp tomato chutney
Method
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Heat oven to 200C/180C fan/gas 6. Toss the onion and sausages with the oil in a shallow roasting tin. Bake for 25 mins, shaking the tin once for even browning.
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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.
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Turn up oven to 220C/200C fan/gas 7. Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky. Serve with potato salad.