You will need
medium size ovenproof dish
500 g pack small chipolata pork sausages or regular pork sausages
½ cup (125 ml) Ina Paarman’s Peach Apricot Chutney
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.
Instead of chipolata sausages, which are mini pork sausages, you can use chicken sausage or beef sausage.