This easy-peasy sausage dinner is just a little bit more special than your usual bangers & mash. Cheese & bacon give pork sausages a saltier, more delish taste.
6 large pork sausages, cooked and drained
125 g tasty cheese, sliced
6 middle bacon rashers, rind removed
2 tbsp chutney, plus a little extra
frozen potato wedges, to serve
- Make a slit halfway through each cooked sausage, being careful not to cut all the way through. Fill the split with cheese slices.
- Spread bacon rashers with chutney and top each with a cheese filled sausage. Wrap the bacon around the sausage and secure with toothpicks.
- Place under a grill and cook for 10 min, turning regularly. Serve with extra chutney, potato wedges and a side salad.