Pork sausages with pineapple salsa and rocket salad

Ingredients

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 lemon, juice only
• 4 tbsp olive oil
• 2 bunches rocket

Method

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.