Serves 2 Prep 10 mins Cook 25 mins 2 pork & chilli sausages 2 red onions, sliced 1 tbsp brown sugar 1 tbsp balsamic vinegar 2 garlic & coriander naans 75g feta, crumbled, to serve coriander, to serve
1 Skin the sausages, then fry the filling, breaking up with a wooden spoon, in a hot frying pan until golden. Remove and set aside. Toss the onion in the pan and gently cook in the fat from the sausages until soft, about 8-10 mins.
2 Add the sugar and vinegar to the pan, and turn up the heat. Cook, stirring often, until the onions are caramelised, then season.
3 Heat grill to high. Put the naans on a baking sheet. Divide the onions between the two, then top with the sausagemeat and grill for 3- 4 mins until hot. Scatter with feta and coriander to serve. PER SERVING 543 kcals, fat 25g, saturates 11g, carbs 61g, sugars 18g, fibre 5g, , protein 22g, salt 2.5g