CRISPY CHILLI SAUSAGE FLATBREADS WITH HARISSA MAYO

First of all, I know, this isn't much of a recipe post but more a boshed together, lazy weekend lunch that turned out pretty, pretty nice. I just had to share it.

When growing up in Germany, sausage sandwiches were the kind of thing you'd grab on your way to the Saturday market. They'd be barbecued, placed in a plain bun, covered in ketchup and mustard and so scorching hot you'd always burn your mouth ... they're good, they're food on the go, they're cheap and that's that. Also there is probably about four varieties of sausage you can get from the butchers and to be honest they aren't really something people would cook at home.

The sausage situation is a completely different one here in the UK, whole aisles are dedicated to them, varying from the most basic (pretty disgusting) kinds to some lovely creative concoctions including so many beautiful ingredients to please your taste buds.
My favourite types are probably Bramley Apple, Real Ale and Smokey Hickory. Even better, we've discovered Villagers Fine Sausages, a small butchers solely dedicated to creating all sorts of yummy sausages, just down the road from us. If you live close go and check them out, the products they sell are mouthwateringly delicious.

The other day we had sausage and mash for dinner and ended up with a load of left-over chilli sausages. For our hungover lunch the next day things had to be quick and easy, so we pan-fried the sausages and simply had them in toasted flatbreads with the most delicious Harissa mayo.

Here it goes.

SERVES 2
PREPARATION 5mins
COOKS 10mins
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INGREDIENTS

• 2 whole wheat pitta breads
• 4 sausages of your choice, cooked and quartered
• lettuce
• spring onions
• 4 tbsp mayo
• 1-2tsp harrisa paste
• salt and pepper

PREPARATION METHOD:

1. Heat a frying pan until really hot (ideally don't use a Teflon coated pan). Fry the sausages for approximately 5 minutes on each side until brown and crispy.
2. In a ramekin mix the mayo and harrisa paste (you can add a little lemon juice if you want)
3. Toast the pitta breads, cut in half and open so you have little pockets (careful these are seriously hot!)
4. Fill with the salad, spring onions and sausages and drizzle with the harrisa mayo.

And all that's left now is to enjoy :)