Jamaican Jerk Sausages with Spiced Sweet Potato and Pineapple Salsa

INGREDIENTS:
64352 Jumbo Jamaican Jerk Sausages (300g)
97766 Welsh Pure Honey (1½ tsp)
63083 Pineapple Juice (100ml – use juice from tinned pineapples)
29404 Olive Oil (1 tsp)
88503 Sweet Potatoes (350g)
981 Ras Al Hanout

INGREDIENTS FOR THE SALSA:
63083 Tinned Pineapple Rings (2 rings, finely chopped)
6961 Spring Onions (3 thinly sliced)
1404 Fresh Coriander (2 tbsp roughly chopped)
1303 Lime (juice from ½ lime only)
29404 Olive Oil (1 tsp)
14169 Fresh Red Chilli (½, de-seeded and finely diced)
Pinch of Salt

 

METHOD:
> Pour honey and a little juice from the tinned pineapple over the sausages and place in the fridge. Cover for at least 30 minutes or
overnight.
> Pre-heat the oven to 200C/180C Fan/Gas 6 and line a baking tray with kitchen foil.
> Remove the sausages from the marinade, reserving the liquid. Heat the oil in a frying pan and brown the sausages or chargrill if
preferred.
> Place the sausages in a baking tray, pour over the marinade and roast for 20–25 minutes, turning the sausages over after 15 minutes.
> Meanwhile, bring a saucepan of lightly salted water to the boil and simmer the sweet potato for 10 minutes until tender, drain and mash. (Alternatively, roast whole sweet potatoes in skins, for 10 mins – scoop the flesh out and mash). Season with Ras Al Hanout, butter and a little orange juice.
> To make the salsa – mix the pineapple, spring onion, coriander, lime juice, olive oil, chilli and salt together in a bowl and set aside for at 10 minutes

 

64352 Jumbo Jamaican Jerk Sausages 24x170g are on promotion throughout June 2019 at £22.99 (just 96p each).
Order online or contact Telesales on 01269 846080

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