Waitrose and Partners
Sausage & tomato bites

Sausage & tomato bites

Sure to be a hit with all the family. Try sprinkling dried oregano instead of fennel seeds on one of the flatbreads, if you are sharing with fussier eaters.

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  • Makes32
  • CourseBuffet
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 2 x 155g Waitrose Extra Virgin Oil & Garlic Flatbread
  • 3 The Jolly Hog British Pork Sausages
  • 12 Cherry Vine Tomatoes, halved
  • 150g ball Essential Mozzarella, broken into small pieces and drained on kitchen paper
  • ½ tsp fennel seeds


  1. Preheat the oven to 220ºC, gas mark 7, with a baking tray inside. Place the flatbreads on the heated tray and cook on the middle shelf for 5 minutes. Remove from the oven and brush any oil on the surface around the flatbreads, not forgetting the edges.

  2. Cut the sausages open and squeeze out the meat, pinching it to break it into small chunks as you go. Top the flatbreads with the sausagemeat, cherry vine tomatoes and mozzarella. Scatter over the fennel seeds and bake for 12-15 minutes, until the topping is golden and bubbling and the sausagemeat is cooked through with no pink meat remaining.

  3. Give the flatbreads a moment to cool a little, then halve lengthways. Cut again into small pieces and serve immediately.


Typical values per item when made using specific products in recipe


193kJ/ 46kcals



Saturated Fat












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