Souths ‘Slaw & Sausage’ Burrows
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4 thin beef sausages
2tbsp sweet chilli sauce
1 avocado, peeled, seeded, finely chopped
1/4 green cabbage, finely shredded
1 large carrot, peeled, coarsely grated
Alternatively – 225g pkt coleslaw salad mix
1/3 cup low-fat natural yoghurt
4 Mountain bread wheat wraps
- Preheat grill on medium-high. Cook the sausages under the preheated grill, turning occasionally, for 6 minutes or until golden brown and cooked through. Brush the sweet chilli sauce over the sausages and continue to cook, turning occasionally, for 2-3 minutes or until the sauce is golden brown and caramelized. Remove from heat.
- Combine the avocado, cabbage and carrot in a large bowl. Add the yoghurt and gently toss to combine.
- Place a Mountain bread wrap on a clean work surface. Top with 1/4 of the cabbage mixture and a sausage. Roll to enclose filling and place on a serving plate. Repeat with remaining wraps, cabbage mixture and sausages. Serve immediately.
Red cabbage can be used as a colourful alternative to the green.