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 sausages and salsa, preheat the oven to 180C/375F/Gas 5.
Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through.
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.
Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised.
Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste.
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.
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