Spicy Sausage and Tomato Pitta Pockets

Chopped sausage in a spicy tomato paste is served in a pitta bread pocket

Pitta bread pockets are a fabulously adaptable concept. There really is no limit to what we can fill them with, just like any form of what, loosely speaking, is a sandwich. This was an idea I came up with last night and although I only prepared one to start with, I immediately prepared a second as soon as I'd finished. I hope you like the idea and will give it a try.

Starting to gently fry sausages

Ingredients Per Serving

2 good quality pork sausages
Vegetable oil or similar for frying
2 tablespoons tomato ketchup
1 teaspoon medium curry powder
1 teaspoon freshly chopped coriander/cilantro, plus a little extra to garnish
1/2 small onion, peeled and finely sliced
3 button mushrooms, halved
1 pitta bread

Combining ingredients for spicy tomato paste

Directions

The sausages should be fried over as gentle a heat as possible until done. This will take up to twenty minutes. Do not prick the sausages, as this simply allows the juices and flavours to escape to the pan. Decent quality sausages cooked slowly over a very low heat will not burst.

Spicy tomato paste

As soon as the sausages are in the frying pan, combine the tomato ketchup, curry powder and coriander in a bowl. You can vary this sauce any way you wish, particularly in the spice(s) which you use.

Onion and button mushrooms added to frying sausages

When the sausages are almost ready, add the mushrooms and onion to the pan to fry for the last two to three minutes.

Cooked sausages are roughly chopped

Lift the sausages from the pan with cooking tongs to a plate. Chop in to small bite sized pieces.

Sausage, tomato and mushroom added to spicy tomato sauce

Add the sausage pieces to the sauce, along with the mushrooms and onions. Stir carefully but well.

Pitta bread is cut open to form a pocket

Heat the pitta bread per the instructions on the pack and cut it open along one long side with a very sharp knife to form a pocket.

Spoon the spicy sausage mix in to the pitta pocket and garnish with the remaining coriander.

Spicy sausage mix is spooned in to pitta pocket