About this recipe:Plump sausages brushed with a sticky glaze and sliced make a quick and easy filling for warm pitta bread with fruity coleslaw.
2 tsp soy sauce
2 tsp tomato ketchup
1 tsp Dijon mustard
1 tsp light muscovado sugar
450g (8 thick) turkey sausages
4 large pitta breads
1 tbsp lemon juice
300g firm white cabbage
1 eating apple
2 carrots, peeled and coarsely grated
3 tbsp mayonnaise
3 tbsp Greek-style yoghurt
salt and freshly ground black pepper
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Method Prep:15min › Cook:15min › Ready in:30min
Mix together the soy sauce, ketchup, mustard and sugar in a small bowl and lightly brush over the sausages. Set aside while making the coleslaw.
Put the sultanas in a large bowl and sprinkle with 1 tsp of the lemon juice. Remove any discoloured leaves and core the cabbage, then shred as finely as possible. Quarter, core and dice the apple, then toss immediately with the remaining lemon juice. Add to the bowl with the cabbage and carrots.
Mix together the mayonnaise and yoghurt, season to taste, then stir into the coleslaw, using a large spoon to combine thoroughly.
Put the sausages on a foil-lined grill pan and place under a preheated moderate grill. Cook for about 15 minutes, turning frequently until browned all over and cooked through. Remove the sausages and thickly slice.
Grill the pitta breads for 1–2 minutes on each side (or pop them in the toaster or microwave) to warm. Cut them in half lengthways and spoon some coleslaw into each. Pack in the sausage slices and some more coleslaw and serve straight away, while the pittas and sausages are still warm. Serve any remaining coleslaw alongside.
*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.