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Hot sausage pittas with caramelised onions and mustard mayo

Hot sausage pittas with caramelised onions and mustard mayo

Name: Hot sausage pittas with caramelised onions and mustard mayo
Yield: Serves 6
Cuisine: British recipes
Ingredients: 200ml jar light mayonnaise; 2 tbsp wholegrain mustard; Large pinch of cayenne pepper; 12 good-quality pork and herb sausages; 6 flatbreads, pitta breads or flour tortillas; Small bag of rocket leaves; Caramelised onions, to serve

Easy
August 2005

Easy
August 2005

Serves 6
Takes 20 minutes

These tortilla-wrapped sausages make a great barbecue meal and can also be cooked indoors if it’s raining.

Nutrition: per serving

Calories: 688kcals
Fat: 43.3g (13.8g saturated)
Protein: 18.5g
Carbohydrates: 59.3g (10.2g sugars)
Salt: 3.8g

Nutrition: per serving

Calories: 688kcals
Fat: 43.3g (13.8g saturated)
Protein: 18.5g
Carbohydrates: 59.3g (10.2g sugars)
Salt: 3.8g

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Ingredients

200ml jar light mayonnaise
2 tbsp wholegrain mustard
Large pinch of cayenne pepper
12 good-quality pork and herb sausages
6 flatbreads, pitta breads or flour tortillas
Small bag of rocket leaves
Caramelised onions, to serve

Ingredients

200ml jar light mayonnaise
2 tbsp wholegrain mustard
Large pinch of cayenne pepper
12 good-quality pork and herb sausages
6 flatbreads, pitta breads or flour tortillas
Small bag of rocket leaves
Caramelised onions, to serve

Method

Mix the mayonnaise, mustard and cayenne pepper, then season to taste. Put into a Tupperware box and pop in a cool box.
At the beach, light the barbecue, following the manufacturer’s instructions. Cook the sausages on the hot barbecue for 10-12 minutes, turning 2 or 3 times, until cooked through. Lightly barbecue the breads for about 30 seconds each side. Top with some rocket, 2 hot sausages, caramelised onions and a good dollop of the mustard mayonnaise to finish.

Method

Mix the mayonnaise, mustard and cayenne pepper, then season to taste. Put into a Tupperware box and pop in a cool box.
At the beach, light the barbecue, following the manufacturer’s instructions. Cook the sausages on the hot barbecue for 10-12 minutes, turning 2 or 3 times, until cooked through. Lightly barbecue the breads for about 30 seconds each side. Top with some rocket, 2 hot sausages, caramelised onions and a good dollop of the mustard mayonnaise to finish.