Tuesday, 16 August 2016
Having gone into store, it was easy to see the great new packaging for the TTD sausages and made a selection of the ones Sous Chef J will eat (thin ones... aka chipolatas or cocktail sausages).
The dressing was made using store cupboard standbys -
2 Tablespoons tomato ketchup
2 Tablespoons cider vinegar
1 Tablespoon grainy mustard
1 Tablespoon honey
All this was mixed together and half of the sliced salad onions were added.
The sausages were separated and added to a hot frying pan to cook through.
Adding half of the sauce to the sausages and cooking to make it sticky...
We'll definitely be adding TTD Sausages to our shopping list... and particularly liked the "snap and keep" packaging - allowing half the sausages to be saved for another day/frozen.
DISCLOSURE - we were sent a gift card by Sainsbury's to be used for buying sausages and ingredients for this recipe. The recipe and opinions in this post are our own.