Grilled Sausages with Fresh Plum Chutney

Serves 3 ● Prep Time 15 Mins ● Cooking Time 20 Mins
Not all chutneys need storing for months before you use them; this one is delicious warm from the pan but any leftovers will keep nicely in the fridge for a couple of weeks. Do use good sausages made from British free range pork – they’re well worth the extra cost.
method

450g pork sausages

CHUTNEY

450g red skinned plums

1 tbsp olive oil

1 shallot, peeled and chopped

1 clove garlic, peeled and crushed

Fresh root ginger, ½ inch in size, peeled and grated

60g un-refined sugar

Zest of a lemon and an orange

1 red chilli, finely chopped

Salt

115ml Aspall Organic Cyder Vinegar

1. Quarter the plums and remove the stones.

2. Heat the oil in a small saucepan and fry the shallot until it changes colour.

3. Add the garlic and ginger and cook for a further minute. Now add the plums, sugar, zest, chilli, salt and Aspall Organic Cyder Vinegar.

4. Bring the mixture up to boiling point and simmer until the plums are soft and the mixture quite thick. Allow to cool.

5. While the chutney is cooking grill the sausages under a moderate grill, turning from time to time until well coloured and cooked through.

6. Serve with mashed potatoes.

ingredients

450g pork sausages

CHUTNEY

450g red skinned plums

1 tbsp olive oil

1 shallot, peeled and chopped

1 clove garlic, peeled and crushed

Fresh root ginger, ½ inch in size, peeled and grated

60g un-refined sugar

Zest of a lemon and an orange

1 red chilli, finely chopped

Salt

115ml Aspall Organic Cyder Vinegar

method

1. Quarter the plums and remove the stones.

2. Heat the oil in a small saucepan and fry the shallot until it changes colour.

3. Add the garlic and ginger and cook for a further minute. Now add the plums, sugar, zest, chilli, salt and Aspall Organic Cyder Vinegar.

4. Bring the mixture up to boiling point and simmer until the plums are soft and the mixture quite thick. Allow to cool.

5. While the chutney is cooking grill the sausages under a moderate grill, turning from time to time until well coloured and cooked through.

6. Serve with mashed potatoes.