Hooba Vegan Sticky Sausages with Potato & Sweetcorn Salad

Serves 4

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Ingredients

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). 

200g Sweetcorn.  

3 Tbsp Tomato Chutney


Method

  1. 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.
  2. 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.  
  3. Turn up the oven to 220 C , Add the chutney to the sausages and onions and cook for a further 5mins until sticky.  
  4. Serve with the potato salad.  

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