Hooba Vegan Sticky Sausages with Potato & Sweetcorn Salad
8 x Hooba Breakfast Sausages.
2 x Red Onions, cut into wedges.
1 Tbsp Olive Oil.
2 Tbsp Vegan Mayonnaise
750g Baby New Potatoes.
3 Spring Onions (Finely Sliced).
3 Tbsp Tomato Chutney
- Toss the onions & sausages with the oil in a shallow roasting tray, Bake for 25 mins at 200 C, shaking the tray for even browning.
- Meanwhile, boil the potatoes for 12-15mins until tender, then run under cold water and drain, mix the mayo, spring onions & sweetcorn, thickly slice the potatoes and stir through, season.
- Turn up the oven to 220 C , Add the chutney to the sausages and onions and cook for a further 5mins until sticky.
- Serve with the potato salad.