Serve the pitas with the yoghurt, seasoned with some salt and pepper and finish off with the herbs.
Pork Sausage Meatball Pitas with Shredded Vegetables
Ingredients
- 375g Eskort Gold Medal Pork Sausages
- 15 ml (1 T) olive oil
- juice and zest of 1 lemon
- 15 ml (1 T) butter
- 6 pita breads
- 250 ml (1 C) double-thick yoghurt
- 125 ml (½ C) red cabbage, shredded
- 125 ml (½ C) carrots, shredded
- 125 ml (½ C) baby marrow, shredded
- 1 handful fresh herbs
- Salt & pepper to taste
Method
- Remove pork sausages from their casing and roll meat into balls.
- Add olive oil and butter to a pan over moderate heat and fry meatballs until golden.
- Add lemon juice and lemon zest and remove from the heat.
- Toast the pitas and fill them with the veggies and meatballs.
Serve
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