Sweet & sour sausages

Did you know more sausages are eaten at home as part of an evening meal than for breakfast! If you’re looking for a new sausage recipe, try this simple recipe made with our own free range, handmade sausages.


  • 454 g sausages (8) - Flavoured varieties are just as good as plain pork. Please ask our butchers for recommendations!
  • 1 onion
  • 454 g (a tin) pineapple pieces
  • 1 cup long grain rice
  • 2 peppers - green, red and orange mix
  • 2 tbsp butter
  • 1/2 cup tomato sauce
  • 1 tbsp brown sugar


  • Cook the rice in boiling water until tender. Drain and rinse well.
  • Drain the pineapple, reserving the juice.
  • Melt the butter in a frying pan and add the chopped onion and sliced green peppers. Sauté for 5 minutes.
  • Add the pineapple pieces and cook for a further 5 minutes.
  • Add the tomato sauce, reserved pineapple juice and the sugar to the frying pan. Mix together and simmer for 10 minutes.
  • Fry or grill the sausages until brown and then cut them into 4 pieces.
  • Place half of the rice in a layer on the bottom of a greased oven proof dish. Arrange half of the sausages on the top and pour over half the sauce. Repeat the layers.
  • Cover and cook for 15 minutes on 175 °C/350 °F/Gas mark 4.