Molson Coors
Privacy Notice

Our privacy policy and terms and conditions have recently been updated, effective May 22, 2018. Please read these documents in full to ensure that you understand how Molson Coors collects, uses, and discloses your information. If you continue to use our Sites and view our advertising, you agree to be bound by these updated policies. Click the link below to accept the new policies and view this website.

View Site

If you do not agree to be bound by these policies, please close this site. For information on how to unsubscribe or to update your information, please the privacy policy.

Aspall Cyder - Cider and Vinegar

Grilled Sausages with Fresh Plum Chutney


15 minutes

Cooking time
20 minutes

Not all chutneys need storing for months before you use them; this one is delicious warm from the pan but any leftovers will keep nicely in the fridge for a couple of weeks. Do use good sausages made from British free range pork – they’re well worth the extra cost.

1. Quarter the plums and remove the stones.

2. Heat the oil in a small saucepan and fry the shallot until it changes colour.

3. Add the garlic and ginger and cook for a further minute. Now add the plums, sugar, zest, chilli, salt and Aspall Organic Cyder Vinegar.

4. Bring the mixture up to boiling point and simmer until the plums are soft and the mixture quite thick. Allow to cool.

5. While the chutney is cooking grill the sausages under a moderate grill, turning from time to time until well coloured and cooked through.

6. Serve with mashed potatoes.