- 2 pork and chilli sausages
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 2 red onions, sliced
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 garlic and coriander naan bread
- 75g feta cheese, crumbled
- few coriander leaves
Skin the sausages, then fry the filling in a hot, non-stick frying pan, breaking up with a wooden spoon until golden. Remove and set aside. Toss the onion in the pan and gently cook in the fat from the sausages until soft, about 8-10 mins.
Add the sugar and vinegar to the pan and turn up the heat. Cook, stirring often, until caramelised. Season.
Heat grill to high, put the naan breads on a baking sheet and divide the onion between the two. Scatter over the sausagemeat and grill for 3-4 mins until hot. Scatter with feta and coriander to serve.
Use up leftover sausages: Meatball wraps for 2
Skin 4 pork & chilli sausages and roll the filling into small meatballs. Fry until browned, then tip in 400g can chopped tomatoes, ½ tsp chilli flakes and 1 tbsp sugar. Simmer for 10 mins. Heat 2 wraps according to pack instructions, divide meatballs between them, top with a handful of cheddar and roll up.