Spicy Sausage and Ricotta Naans
A fuss-free, mid-week meal that you might not have tried before. Naan breads make the perfect base for so many interesting toppings, but these spicy sausages with creamy ricotta and lots of fresh chilli are just delicious.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 180°C/200C fan. Place 2 trays into the oven and allow them to heat up while you assemble your naans.
Step 2
Spread 4 naans with 1 tbsp tomato and garlic puree, followed by a few slices of red onion. Slit 6 spicy sausages lengthways using a sharp knife and remove the meat from their casings. Evenly distribute small pieces of the sausage meat between the 4 naans. Finally spoon 4 tsp of ricotta onto each naan and drizzle generously with olive oil and season with salt and pepper. If you wanted to up the spice you could tear on a few pickled chillies (if using).
Step 3
Place the loaded naans onto 2 flat baking trays and bake in the hot oven for 12-15 minutes until the sausage is cooked and the bread golden. Remove from the oven and scatter with a little rocket. Serve with the remaining rocket, dressed with the juice of 1 lemon and a drizzle of olive oil. Don't forget the 8 pickled chillies on the side (if using).
- Ingredients
- Based on 4 servings
-
1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose -
120g Rocket 2x Sainsbury's Wild Rocket 60g -
1 Lemon 1x Sainsbury's Lemons -
4 Garlic Naan 2x Sainsbury's Garlic & Coriander Naan x2 260g -
180g Ricotta 1x Sainsbury's Ricotta Cheese 250g -
8 Pickled Chillies, served on the side 1x Aleyna Pickled Chilli Peppers 440g (170g*) -
50 ml Olive oil 1x Filippo Berio Olive Oil, Extra Virgin 500ml -
4 tbsp Tomato and garlic paste 1x Sainsbury's Tomato Puree With Garlic 200g -
6 Spicy Pork Sausage 1x Sainsbury's Firecracker Sausages, Taste the Difference x6 400g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g