Difference between revisions of "Toulouse sausage pittas"
Line 36: | Line 36: | ||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| A quarter of a small [[Iceberg lettuce|iceberg lettuce]] | | A quarter of a small [[Iceberg lettuce|iceberg lettuce]] | ||
− | | | + | | 1 small [[Red onion|red onion]], peeled and thinly sliced |
− | | | + | | 1 [[Bell Pepper|bell pepper]], any colour, deseeded and chopped |
| A few [[Tomatoes|tomatoes]], roughly chopped | | A few [[Tomatoes|tomatoes]], roughly chopped | ||
| [[Olive oil]] | | [[Olive oil]] |
Revision as of 17:03, 25 July 2016
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
pittas
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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