Plump sausages brushed with a sticky glaze and sliced make a quick and easy filling for warm pitta bread with fruity coleslaw.
*Take care when grilling the pitta breads. They should be warm and steaming, but don't brown them or they will be difficult to split open.
*Leftover coleslaw, covered in the fridge, will keep for 2–3 days. Use it to fill out sandwiches for packed lunches.
*This recipe suggests turkey sausages but you could use any good plump ones.
Very filling but very good. Just don't pack the pitta too full! I used regular pork sausages instead of turkey ones, but that was the only change I made. - 27 Oct 2010