Photo of Jerk sausages with mango salad & rice by WW

Jerk sausages with mango salad & rice

Points® value
Total Time
35 min
15 min
20 min
A healthier take on a Jamaican jerk barbecue feast ticks all the summertime boxes: it’s quick, easy and has a handful of tropical mango slices thrown in for good measure.


Jerk marinade

100 g


1 tablespoon(s), level

Reduced fat pork sausages, grilled

8 medium

White rice, microwaveable

1 pouch(es), basmati

Black beans in water

1 can(s), large, drained

Lime Juice, Fresh

25 ml, plus lime wedges to serve

Coriander, fresh

2 tablespoon(s), leaves picked and finely chopped


1 medium, peeled, stone removed and cut into thin wedges

Red pepper

1 medium, deseeded and thinly sliced


160 g


  1. In a bowl, mix together the jerk marinade and honey until well combined. Put the sausages in a shallow dish and pour over the jerk mixture, turning to coat.
  2. Heat the grill to medium and line a baking tray with kitchen foil. Put the sausages on the prepared tray and cook under the grill for 15-20 minutes, turning and basting occasionally until sticky and cooked through.
  3. Meanwhile, prepare the rice to pack instructions and transfer to a serving bowl. Stir in the beans, half the lime juice and all of the coriander. Season to taste. In a separate bowl, toss the mango, peppers and lettuce with the remaining lime juice.
  4. Serve the sticky sausages with the rice, mango salad and lime wedges on the side.


Try this with naked chicken sausages, if you like. They’re skinless so the marinade will soak into the meat.