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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Add the sugar and vinegar to the pan and turn up the heat. Cook, stirring often, until caramelised. Season.

  • STEP 3

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, March 2011

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