Here is a versatile sausage recipe that can be used on any of 3 occasions over the coming week or so. It makes a wonderful Hallow’een treat; a way to celebrate British Sausage Week (31st October – 6th November); and, of course, would make great Bonfire Night fare.
Ideally choose half-fat premium pork sausages either full size or chipolata type (double the quantity of the latter) and low carb tortilla wraps (plain or wholemeal as liked). I also like to use the low sugar version of tomato ketchup to make the sticky coating as bariatric-friendly as possible.
SPOOKY STICKY SAUSAGE WRAPS
6 low-fat large or 12 chipolata sausages
2 red onions, cut into wedges
low-fat cooking spray
2 tbsp low-sugar tomato ketchup
1 tbsp clear honey
1 tbsp soy sauce
6 low-carb tortilla wraps
1. Preheat the oven to 220 C/425 F/gas mark 7. Line a roasting pan with baking parchment. Place the sausages and onion on the parchment and spritz with low-fat cooking spray.
2. Mix the tomato ketchup with the honey and soy sauce. Drizzle over the sausages and onions. Bake in the oven for 25-30 minutes, until the sausages are cooked and browned without burning, and the onion wedges are beginning to crisp.
3. Serve the sausages and onions in the wraps.
WLS PORTION: 1/2
Image courtesy of Waitrose