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Nutrition: per serving

  • kcal543
  • fat25g
  • saturates11g
  • carbs61g
  • sugars18g
  • fibre5g
  • protein22g
  • salt2.54g
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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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Comments, questions and tips (5)

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Overall rating

A star rating of 4 out of 5.7 ratings
Amir Saleev avatar

Amir Saleev

A star rating of 1 out of 5.

What the crazy and questionable name for classic pizza base..

dusicka

A star rating of 5 out of 5.

yummy!!

rebecca_1980

A star rating of 4 out of 5.

make just as the recipe suggests. Doesn't look like much of a meal looking at the picture, but it really was a tasty and substancal meal. Reall enjoyed by us both.

bethocallaghan

A star rating of 5 out of 5.

Very good. Used normal sausages but mixed them with a little chilli sauce before adding them to the top of the naan.

beverley_flora

Looks delicious!! Will make without meat as I'm vegetarian but with tomatoes and basil instead.

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