Tuscan Sausage Wraps
with Rocket and Basil
At the Fresh Farm we love to take a traditional recipe and give it a fresh twist. Here we've morphed the sausage roll into a far healthier and (we think) tastier version. These baked sausage wraps 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
Balsamic Vinegar
(Contains Sulphites)
2
Wild Rocket
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Heat a splash of oil in a large frying pan on medium heat. Remove the skin from the sausage by slitting along its length. Remove the sausage meat and break into 2cm chunks (discard the skin). Pop the sausage meat in a frying pan. Cook until browned, 10-12 mins. 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. Halve, peel and thinly slice the shallot into half moons. Halve, then remove the core from the red pepper. Slice as thinly as you can. Once the sausage meat is cooked, transfer to a plate then add the pepper and shallot to the pan. Cook until soft, 5-7 mins.
Pour the tomato passata into a mixing bowl. Season with a pinch of salt and a good grind of black pepper. Peel and grate the garlic (or use a garlic press). Pick the basil leaves from their stalks and finely chop (discard the stalks). Add the garlic and basil to the passata. Taste and add more salt and black pepper if necessary. This is your tomato sauce.
Place one tortilla on a chopping board. Spread a spoonful of the tomato sauce across it, leaving a 1 cm border. Put some spinach leaves in the centre and top with a few pieces of sausage, red pepper and shallot. Roll to enclose the filling and then pop, join-side down, into a lightly-oiled ovenproof dish.
Repeat until you have two filled tortillas per person. Spoon the remaining tomato sauce on top of the rolled tortillas and sprinkle over the hard Italian cheese. Pop the baking dish on the top shelf of your oven. Bake until the cheese is golden and bubbling, 12-15 mins. Have a quick clear up and maybe get the washing up done whilst the wraps cook!
Mix the balsamic vinegar with the olive oil (amount specified in the ingredient list) and drizzle it over the rocket. Serve your sausage wraps on a bed of rocket. Enjoy!
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