Sausage, pepper & tallegio flatbread

Name: Sausage, pepper & tallegio flatbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 400 g pack No.1 British Free Range 4 Calabrian Inspired Pork Sausages; 180 g pack red Romano peppers; 1 onion; 1 clove/s garlic, crushed; ½ tsp dried oregano; 3 sprig/s basil, leaves only; 100 ml white wine or stock; 1 pack/s 2 hand-stretched flatbreads; 200 g pack No.1 Taleggio DOP; 2 handful/s wild rocket

A deliciously versatile dish from Alex Szrok – the sausage and pepper base is amazing with a can of beans through it or with pasta – and it’s particularly good in a cheesy flatbread sandwich. Follow Alex on Instagram

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
400g pack No.1 British Free Range 4 Calabrian Inspired Pork Sausages
180g pack red Romano peppers
1 onion
1 clove/s garlic, crushed
½ tsp dried oregano
3 sprig/s basil, leaves only
100ml white wine or stock
1 pack/s 2 hand-stretched flatbreads
½ x 200g pack No.1 Taleggio DOP
2 handful/s wild rocket

Place a large frying pan over a high heat and add the oil. Brown the sausages all over, about 5 minutes, then remove to a plate. Deseed the peppers, thinly slice lengthways then slice the onion. Add the peppers and onion to the pan and sauté for 5-7 minutes until just picking up colour.
Add the garlic, cook for 1 minute, then add the oregano, basil and wine or stock. Nestle the sausages back into the pan and cover with a lid, turn the heat down to medium-low and cook for 10 minutes.
Meanwhile, fold each flatbread in half and cut the taleggio into slices, placing some inside each folded bread. Put directly on a rack in the oven, then turn the oven on to 200°C, gas mark 6 to heat the bread and melt the cheese.
When the sausages have had 10 minutes, take the lid off the pan and increase the heat to high to reduce any liquid to a sticky coating for the peppers and sausages. Check the sausages are fully cooked and piping hot throughout.
Remove the folded flatbreads from the oven. Divide the pepper and onion mix into the flatbread, put one sausage in each (whole or sliced), then finish with some rocket.

Typical values per serving when made using specific products in recipe