Hot Sausage Pittas with Roasted Vegetables & Garlic Dressing

Hot Sausage Pittas with Roasted Vegetables & Garlic Dressing

As the country looks ahead to National BBQ Week (May 29 to June 4) and we dream of spending summer days cooking alfresco, Cauldron Foods provides the perfect solution for BBQ veggie lovers to still enjoy their beloved BBQ hotdogs and sausage sandwiches.

The brand’s veggie sausages have been a fan favourite for years, and due to popular demand, they are bringing them back permanently into the range.

These delicious bangers are made with the finest ingredients and are crafted with care to ensure that every bite is bursting with flavour.

The mouth-watering sausages come in two scrumptiously classic, familiar flavours: Lincolnshire and Cumberland. They are perfect for any occasion, from an alfresco barbecue in the summer months to a quick and easy weeknight meal.

The Cumberland sausages provide a depth of succulent flavour certain to tantalise the tastebuds with every bite. These peppery sausages are a delicious way to warm up the palette this spring with a recipe consumers know and love. Equally, the luscious Lincolnshire sausages have a wonderful herby flavour featuring sage and parsley – an adaptable and diverse composition that is perfect for a wide variety of delicious recipes and meals.

Summer Recipe Suggestion

Prep time – 25 minutes

Cook time – 25 minutes

Serves – 4


For the Filling:
1 pack of Cauldron Cumberland Sausages, each chopped into 4 pieces
1 red pepper, de-seeded and chopped
1 courgette, halved and chopped
1 red onion, halved and chopped
1 tbsp Cajun seasoning
1 tsp smoked paprika
¼ tsp salt
¼ tsp ground black pepper
1 tbsp olive oil

For the garlic dressing:
100g Greek yoghurt
1 tbsp lemon juice
1 clove of garlic, grated
1 tbsp chives, finely chopped
Salt and pepper to taste

To serve:
Pitta breads
20g rocket


  1. Preheat your oven to 180°C / 160°C Fan / Gas 4.
  2. Place the sausages, vegetables, Cajun seasoning, smoked paprika, salt, pepper and oil into a baking dish and mix well. Transfer to the centre of your oven and bake for 25 minutes.
  3. To make the garlic dressing, mix all ingredients together and set aside.
  4. To serve, heat the pittas through in a toaster and cut in half. Fill each half with rocket, the sausage and roasted vegetable mixture and finish with a drizzle of the garlic dressing.

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