Georgine Fuggle‘s sausage wraps are paired with watercress, sun-blush tomatoes and mayo for a quick, easy lunch recipe to take to work.
For more recipes by Georgina, see her twist on toad in the hole or sausage and potato frittata.
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Ingredients
- 8 sausages
- 4 tbsp mayonnaise
- 2 tbsp natural yogurt
- 1 large garlic clove
- A few fresh mint sprigs
- 5 small wraps
- 150g sun-blush tomatoes
- Handful of watercress
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Method
- Preheat the grill to high. Arrange the sausages on a baking tray and grill for 10-12 minutes, turning occasionally, until cooked through.
- Allow to cool slightly, then halve lengthways. In a small bowl, combine the mayonnaise, yogurt, the garlic clove, crushed, the mint sprigs, roughly chopped, and plenty of salt and pepper.
- Spread equally over the wraps, then top with the sun-blush tomatoes. Add watercress to each wrap, then divide the sausage halves among them. Roll up, securing with a cocktail stick if needed, then slice in half and serve.
Nutrition
- 511kcals Calories
- 29.3g (8.1g saturated) Fat
- 18.5g Protein
- 42.8g (6g sugars) Carbs
- 4.1g Fibre
- 2.8g Salt
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