Sticky sausages with potato sweetcorn salad

Gluten Free
Health score
22%
Sticky sausages with potato sweetcorn salad
40 min.
4
990kcal

Suggestions


If you're in search of a scrumptious yet uncomplicated meal that ticks all the right boxes, look no further than our Sticky Sausages with Potato Sweetcorn Salad. This delightful dish serves four and brings a perfect blend of flavors and textures that everyone in your family will love. Ready in just 40 minutes, it’s ideal for those busy weeknights or leisurely weekends when you crave something hearty without spending hours in the kitchen.

At the heart of this recipe are succulent pork sausages roasted to perfection, caramelized alongside sweet red onions that bring an irresistible sweetness to every bite. The sticky tomato chutney glazes the sausages in a rich, tangy finish, making each mouthful a burst of flavor. Accompanying this savory sensation is a vibrant potato and sweetcorn salad that adds a refreshing crunch. Tossed in creamy mayo and yogurt with a sprinkle of fresh spring onions, it's a balancing act of hearty and refreshing textures.

Best of all, this meal is gluten-free, allowing everyone to join in the feast without concern. Whether it's lunch, dinner, or a casual gathering, Sticky Sausages with Potato Sweetcorn Salad is sure to be a new favorite at your table. Get ready to impress your family and friends with minimal effort, while treating them to a wholesome, delicious meal!

Ingredients

  •  onion red cut into wedges
  •  pork sausage 
  • tbsp olive oil 
  • 750 baby potatoes 
  • tbsp mayonnaise 
  • tbsp yogurt 
  •  spring onion finely sliced
  • 198 regular corn drained canned
  • tbsp tomatoes 

Equipment

  • oven

Directions

  1. Heat oven to 200C/180C fan/gas
  2. Toss the onion and sausages with the oil in a shallow roasting tin.
  3. Bake for 25 mins, shaking the tin once for even browning.
  4. Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain.
  5. Mix the mayo, yogurt, spring onions and sweetcorn. Thickly slice potatoes and stir through, then season.
  6. 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.
  8. Serve with potato salad.

Nutrition Facts

Calories990kcal
Protein16.47%
Fat63.43%
Carbs20.1%

Properties

Glycemic Index
83.31
Glycemic Load
30.58
Inflammation Score
-7
Nutrition Score
30.044347783794%

Flavonoids

Naringenin
0.08mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
2.76mg
Kaempferol
1.99mg
Myricetin
0.03mg
Quercetin
13.5mg

Nutrients percent of daily need

Calories:989.77kcal
49.49%
Fat:69.95g
107.61%
Saturated Fat:21.55g
134.71%
Carbohydrates:49.88g
16.63%
Net Carbohydrates:43.26g
15.73%
Sugar:7.05g
7.83%
Cholesterol:166.92mg
55.64%
Sodium:1501.78mg
65.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:40.86g
81.72%
Vitamin B6:1.4mg
69.88%
Vitamin B3:13.62mg
68.11%
Vitamin C:48.57mg
58.88%
Vitamin B1:0.86mg
57.03%
Phosphorus:482.98mg
48.3%
Potassium:1606.09mg
45.89%
Zinc:5.97mg
39.81%
Vitamin K:37.76µg
35.97%
Vitamin B12:1.97µg
32.77%
Fiber:6.61g
26.46%
Vitamin B5:2.6mg
25.99%
Iron:4.51mg
25.06%
Magnesium:97.42mg
24.36%
Manganese:0.48mg
23.99%
Vitamin B2:0.4mg
23.74%
Copper:0.41mg
20.68%
Vitamin D:2.96µg
19.75%
Folate:62.56µg
15.64%
Vitamin A:500.99IU
10.02%
Vitamin E:1.35mg
9%
Calcium:77.25mg
7.73%
Selenium:1.37µg
1.96%