
Devilled bangers with new potato salad
https://www.coop.co.uk/recipes/devilled-bangers-with-new-potato-salad
If it’s sunny out, why not cook these bangers on the BBQ?
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 48g
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Ingredients
- 4 Co-op Irresistible outdoor bred Cumberland sausages
- 2 tbsp Dijon mustard
- 1 tbsp Worcester sauce
- 2 tsp Co-op clear honey
- 225g Co-op British piccolo tomatoes
- 200g Co-op British new potatoes, quartered or halved depending on size
- 150g pack Co-op British sugar snap peas
- 200g pack Co-op British tenderstem broccoli
- 2 spring onions, finely sliced
- 1 stick Co-op British celery, finely sliced
- 3 tbsp Co-op light mayonnaise
- Freshly ground black pepper
Method
- Preheat the oven to 190°C/fan 170°C/Gas 5
- Fry the sausages for a few mins, turning, until browned
- Mix the mustard, Worcester sauce and honey together in a bowl then add the sausages, turn to coat and cook on a baking tray lined with foil for 25 mins, brushing with the glaze every 8-10 mins
- Add the tomatoes to the oven for the last 10 mins
- Meanwhile, place the potatoes in a pan of boiling water, simmer for 10 mins until tender, then drain and set aside
- Add the sugar snaps and broccoli for the last 4-5 mins
- Mix the potatoes with the spring onions, celery and mayo, and serve with the sausages, veg and a grinding of black pepper