2 tsp vegetable oil
8 Wicks Manor Premium Pork sausages
1 large red onion, ¾ sliced, ¼ finely diced
2 corn on the cob
2 x 400g tins mixed bean salad, drained
400g tin Italian chopped tomatoes
3 tbsp barbecue sauce
10g fresh flat-leaf parsley, roughly chopped
Preheat the oven to gas 6, 200°C, fan 180°C. Put the oil in a roasting tin and heat in the oven for 10 mins. Add the sausages and sliced onion, toss to coat in the hot oil and roast for 10 mins.
Meanwhile, preheat a griddle pan or heavy frying pan. Griddle the corn for 15 mins, turning occasionally, until charred and tender. Remove the kernels carefully by standing the cob firmly on a chopping board and slicing with a sharp knife.
Remove the sausages from the oven and stir in the beans, tomatoes and barbecue sauce; season. Bake for 15 mins until the sauce is bubbling and the sausages are cooked through.
Meanwhile, make the salsa. In a small bowl, mix the corn, diced red onion and parsley. Serve scattered over the sausages and beans.
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