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Grilled sausage sandwiches with corn salsa and pineapple

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It is hard to beat a classic sausage sandwich. This budget-conscious version is jazzed up with a tropical salsa and sweet chilli cream cheese.

  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes
Grilled sausage sandwiches with corn salsa and pineapple


  • 550g pkt Coles Classic Pork Sausages
  • 1/2 pineapple, peeled, cut into thin wedges
  • 6 Coles Hot Dog Rolls, split
  • 150g tub Philadelphia Sweet Chilli Pourover
  • 1/2 cup (160g) corn relish
  • 1/4 cup coarsely chopped coriander
  • 1 long red chilli, thinly sliced (optional)
  • 1 tsp finely grated lime rind
  • 1 tbs lime juice
  • 60g pkt Coles Australian Baby Rocket
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a greased barbecue grill or chargrill on medium-high. Cook the sausages, turning, for 10-15 mins or until lightly charred and cooked through. Transfer the sausages to a plate.

  2. Step 2

    Cook the pineapple on the grill for 2 mins each side or until caramelised. 

  3. Step 3

    Spread the rolls with sweet chilli cream cheese. Place the corn relish, coriander, chilli, if using, lime rind and lime juice in a small bowl and stir to combine. Season. Spread the rolls with corn relish mixture and fill with sausages, pineapple and rocket. Season with pepper and serve with lime wedges. 

Recipe tip

You’ll have leftover pork sausages after making this recipe. Store them in an airtight container in the fridge for up to 3 days and use them to make the sausage and lentil salad at