Toulouse sausage pittas
We had some lovely toulouse sausages from Gourmet sausage maker - Bexley that we had frozen. As we had lots of salad ingredients and some Greek yogurt, I thought this would be a good way of combining them.
| Toulouse sausage pittas | |
|---|---|
 |
| Even better with homemade pitta breads | |
| Servings: | Serves 4 |
| Calories per serving: | 914 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 13th May 2015 |
|
Best recipe reviewSimply Sausages 5/5 That's what makes this so special - Nice Sausages! Jerry, aka Chef) |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- pittas
- 4 pitta breads
- 6 fat Toulouse sausages
- salad
- A quarter of a small iceberg lettuce
- 1 small red onion, peeled and thinly sliced
- 1 bell pepper, any colour, deseeded and chopped
- A few tomatoes, roughly chopped
- Olive oil
- dressing
- 1 small pot of yogurt
- 2 cloves of garlic, peeled and crushed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Method
- sausages
- Pop the sausages on a grill tray under a medium heat and grill gently for about 20 minutes, turning now and then.
- dressing
- Add the olive oil to a small frying pan with a pinch of black pepper and stir in the chopped garlic. Once it starts to take any color remove it from the heat, stir well and allow to cool.
- Once cooled stir into the yogurt and season with salt if needed.
- salad
- Add the salad ingredients to a large bowl, drizzle with olive oil and refrigerate while the sausages are cooking
Once the sausages are cooked, keep them warm while you warm the pittas for a minute each side
Halve the sausages, pop a few into an opened pitta bread, add some salad and a tablespoon of garlic yogurt
Chef's notes
Make your own Pitta breads, it's so easy and so much nicer than the dried up things you can buy.
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