Pork sausages with pineapple salsa and rocket salad

Pork sausages with pineapple salsa and rocket salad

It sounds a little out there - but it's not much different to gammon and pineapple. Add chilli sauce to spice things up!


For the sausages and salsa

  • 8 pork sausages
  • 1 tbsp soft brown sugar
  • 300g/10½oz fresh pineapple, peeled, cored and cut into ½cm/¼in dice
  • ½ red chilli, finely diced
  • 1 tbsp sambal oelek (Indonesian chili sauce)
  • 1 lime, juice only
  • 2 tbsp finely chopped fresh coriander
  • salt, to taste

For the rocket salad with lemon vinaigrette


  1. For the sausages and salsa, preheat the oven to 180C/375F/Gas 5.

  2. Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through.

  3. Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple.

  4. Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised.

  5. Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste.

  6. To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa.