Pork Sausage Meatball Pitas with Shredded Vegetables

Prep Time

10min

Cook Time

15min

Total Time

25min

Serves

6

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

Serve the pitas with the yoghurt, seasoned with some salt and pepper and finish off with the herbs.