Baked Tuscan Sausage Tortilla
At the HelloFresh Farm we love to take a traditional recipe and give it a fresh twist. In this recipe we have morphed the sausage roll into a far healthier and (we think) tastier version. These baked sausage tortillas are packed full of flavour and goodness. We think they may become a new family favourite!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
500
Tuscan Pork Sausage
(Contains Sulphites, Cereals containing gluten)
2
Echalion Shallot
2
Red Pepper
2
Tomato Passata
1
Garlic Clove
1
Basil
8
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Wild Rocket
1
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Pop a large frying pan on medium-high heat with a splash of oil. Remove the skin from the sausage by slitting along its length. Remove the sausage meat (discard the skin) and break into 2cm chunks. Pop these into the frying pan and cook for 10-12 mins. You want them to brown nice and gently. Turn every now and then to make sure they don't burn.
Wash your hands and then get on with the rest of your prep. Cut the shallot in half through the root, peel and slice into thin half moon shapes. Remove the core from the red pepper and slice as thinly as you can. Once your sausage meat is cooked remove to a plate, then add your pepper and shallot to the pan. Cook for another 5-7 mins or until soft.
Pour the tomato passata into a small bowl. Season with a pinch of salt and a good grind of black pepper. Peel and grate the garlic (or use a garlic press if you have one). Pick the basil leaves and shred them finely. Add your garlic and basil to your tomato passata. Taste and add more salt and black pepper if necessary. This is your tomato sauce.
Preheat your oven to 200 degrees. Place a tortilla on a chopping board. Smear a spoonful of your tomato sauce across your tortilla. Leave a 1cm border free of sauce (see picture). Put some spinach leaves in the centre, and then top with a few pieces of sausage, red pepper and shallot. Roll to enclose the filling and then pop into a lightly greased baking dish with the join side down.
Repeat until you have two filled tortillas per person. Spoon your remaining tomato sauce on top of your rolled tortillas and then sprinkle over the hard Italian cheese.
Pop your baking dish on the top shelf of your oven for 12-15 mins or until your cheese is golden and bubbling. Have a quick clear up and get the washing up done whilst your tortillas bake.
Mix the balsamic vinegar with the olive oil (amount specified in the ingredient list) and drizzle it over the rocket. Serve your baked tortillas on a bed of rocket. Enjoy!
