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Sticky Chipolata Sausages

Sticky Chipolata Sausages
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You Will Need:

Utensils
  • scissors
  • medium size ovenproof dish
  • measuring cup
  • tablespoon
  • oven gloves
Ingredients
  • 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.

Sticky Chipolata Sausages

Sticky Chipolata Sausages

You Will Need:

Utensils
  • scissors
  • medium size ovenproof dish
  • measuring cup
  • tablespoon
  • oven gloves
Ingredients
  • 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.

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