10-minute spicy sausage souva

"Souva" is Aussie slang for souvlaki, a Greek meat skewer often served in a warm wrap with fresh vegetables. This quicker version from Khanh Ong uses the filling of spicy Italian sausages spread out onto flatbreads, skipping any marinating, skewering or grilling, and taking just 10 minutes to cook!

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 6 spicy Italian sausages
• 4 flatbreads
• ½ cup thick yoghurt
• 60 g baby spinach leaves, roughly chopped
• 2 large tomatoes, thinly sliced
• 2 Lebanese cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• Salt and black pepper
• Pickled peppers, lemon wedges, mint leaves, to serve

Instructions

1. Remove the sausage meat from the sausage casings, then spread the meat evenly over the flatbreads. Each flatbread will use around 1-1½ sausages, depending on size.
2. Heat a large dry frying pan over medium-high heat. Once hot, place the flatbread sausage-side down in the pan and cook for 5 minutes, or until the sausage is golden and cooked through – the meat will shrink as it cooks!
3. Flip and cook for a further 30 seconds, then repeat until all the flatbreads are cooked. To serve, add a dollop of yoghurt to the flatbreads and top with spinach, tomato, cucumber and onion. Sprinkle with salt and pepper, then finish with pickles, a squeeze of lemon juice and some mint leaves. Fold and serve warm. You can also wrap these in baking paper and tie with string, if you like!

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.