Sausages with spicy charred corn salsa
Serves: 6
Total time: 
Recipe photograph by Martin Poole
Sausages with spicy charred corn salsa
Serves: 6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
437Kcal
Fat
18gr
Saturates
6gr
Carbs
42gr
Sugars
6gr
Fibre
3gr
Protein
24gr
Salt
2gr
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 1 x 400g pack Taste the Difference Ultimate pork sausages
- 2 corn on the cob
- 1 tsp olive oil
- 1 x 400g jar Peppadew mild piquante peppers, drained and roughly chopped
- 3-4 tbsp tomato ketchup
- juice of 1⁄2 lime
- a handful of mint or coriander leaves, chopped
- 1 baguette, cut into 6 x 9-10cm lengths
Step by step
- Preheat the barbecue or grill. Cook the sausages for 25-30 minutes, turning often. Rub the corn with oil, season and cook, turning, until lightly charred (10-15 minutes).
- Cut the kernels off the cobs and mix with the peppers, ketchup, lime juice and herbs.
- Cut a slit in each piece of baguette, add some salsa and a sausage.
