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.
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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.
Cook the pineapple on the grill for 2 mins each side or until caramelised.
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.
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 coles.com.au/sausagelentilsalad.