Serves
3-4
Adjust oven rack to middle position. Preheat oven to 180°C. Use scissors to snip the links between the sausages and arrange them in a single layer in the ovenproof dish. Spoon and spread the chutney over. Bake for 25 minutes until nicely browned. Serve with mashed potatoes and green peas. Variation Instead of chipolata sausages, …
Recipe Category
Products in this recipe
You will need
scissors
medium size ovenproof dish
measuring cup
tablespoon
oven gloves
500 g pack small chipolata pork sausages or regular pork sausages
½ cup (125 ml) Ina Paarman’s Peach Apricot Chutney
Method
Adjust oven rack to middle position. Preheat oven to 180°C.
Use scissors to snip the links between the sausages and arrange them in a single layer in the ovenproof dish.
Spoon and spread the chutney over.
Bake for 25 minutes until nicely browned.
Serve with mashed potatoes and green peas.
Variation
Instead of chipolata sausages, which are mini pork sausages, you can use chicken sausage or beef sausage.
