 For every action there is an equal and opposite reaction. Everyone (and everyone’s respective diet) needs balance, the yin and the yang, the necessary unity of opposites… This recipe for sausages with baby new potato and sweetcorn salad is the perfect embodiment of two seemingly-antithetical concepts merging to create something vaguely transcendent. Ideal for a summer lunch, or a reimagination of traditional barbeque fayre, this sausages with salad recipe will alter your understanding of the power of pork. You will need the following ingredients: You will need to do the following: - Heat oven to 200°C/180°C fan-assisted/gas mark 6. Mix the red onion and sausages with the olive oil in a shallow roasting tin. Bake for 25 mins, ensuring to turn the sausages and onion periodically so they cook evenly.
- Simultaneously, boil the baby new potatoes for approximately 13-14 mins until tender. Transfer the potatoes to a sieve/strainer and rinse with cold water. Drain and pat the potatoes dry. In a large bowl, mix the mayonnaise, yogurt, spring onions and sweetcorn. Thickly slice your cooled potatoes and stir them through the mayonnaise mix, then season to taste.
- Increase the oven temperature to 220°C /200°C fan/gas mark 7. Add the tomato chutney to the sausages and onions. Cook for an additional 5 minute, ensuring that the sausages are cooked, piping hot throughout and sticky with onion/chutney goodness. Serve with your fresh potato salad.
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