TURKISH BREAD WITH SPICY SAUSAGE, RICOTTA AND KALE
Makes 4
• 4 fennel and pork sausages (or your favourite)
• 1 Turkish loaf, cut into pieces
• 4 Tbsp chutney
• 1 cup ricotta
• 4 leaves kale, spine removed
• Salt and pepper, to taste
1. Remove skin from sausage and flatten slightly. Fry in
2. Split Turkish bread in half. Spread with chutney, and ricotta, then place sliced sausage and kale into each sandwich.
3. Preheat a toasted sandwich maker and cook Turkish bread until hot and crisp. Cut in half and enjoy while hot.
