Pork Sausage Meatball Pitas with Shredded Vegetables

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Ingredients:

375g Eskort Gold Medal Pork Sausages

15 ml (1 T) olive oil

15 ml (1 T) butter

juice and zest of 1 lemon

6 pita breads

125 ml (½ C) red cabbage, shredded

125 ml (½ C) carrots, shredded

125 ml (½ C) baby marrow, shredded

To serve:

250ml (1c) double-thick yoghurt

Salt and pepper to taste

1 handful fresh herbs

Method:

  • Remove pork sausages from their casing and roll the 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 salt and pepper and garnish with the herbs.

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