Spicy pork sausage tor­tillas

Australian Women’s Weekly NZ - - Con­tents -


750g Ital­ian-style pork sausages 1 ta­ble­spoon ex­tra vir­gin olive oil 1 small (100g) red onion, chopped 2 ta­ble­spoons finely chopped co­rian­der stems 1 medium (200g) red cap­sicum, chopped finely 2 ta­ble­spoons taco sea­son­ing 12 soft flour tor­tillas 1 (400g) tele­graph cu­cum­ber, peeled, chopped 2 medium (300g) ripe toma­toes, chopped 1 baby cos let­tuce, cut into wedges ¾ cup (200g) nat­u­ral yo­ghurt 1 fresh long red chilli, sliced, op­tional co­rian­der leaves, to serve

1 Squeeze the sausage meat from cas­ings. 2 Heat the oil in a large non-stick fry­ing pan. Cook onion, stir­ring, un­til be­gin­ning to soften. Add the sausage meat; cook, break­ing up the meat, for 10 min­utes or un­til browned. Add the co­rian­der stems, cap­sicum and sea­son­ing; cook, stir­ring, for a fur­ther 1 minute. Re­move from the heat. 3 Warm the tor­tillas in the oven or mi­crowave, fol­low­ing packet di­rec­tions. 4 Serve the warm tor­tillas with the spicy pork mix­ture, cu­cum­ber, tomato, let­tuce, yo­ghurt, chilli and co­rian­der, if de­sired. Not suit­able to freeze. Tor­tillas suit­able to mi­crowave.

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