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Italian Sausage Pitas with Feta and Watercress
serves 4
1/2 red onion, very thinly sliced
1 tablespoon red wine vinegar
6 pieces italian sausage (hot or sweet)
1 bunch watercress, tough stems removed
5 oz feta cheese, crumbled
2 tablespoons mint leaves, torn
2 tablespoons olive oil
4 pitas with pocket
Combine the sliced onions and red wine vinegar in a large bowl. Set aside to marinate for 15 minutes while you prepare the remaining ingredients.
Pierce sausages all over with the tip of a knife and place on a grill or in a preheated oven (350?) to cook through. While sausages are cooking, add the watercress, feta, mint and olive oil to the marinated onions. Mix well and season to taste with salt and pepper.
Warm pitas on the grill or in the oven; then cut away the top ¼ of the pita, leaving a large pocket to be stuffed.
When the sausages are cooked and cool enough to handle, slice into ½-1 inch thick pieces and toss in the bowl with other ingredients. Divide the mixture into quarters and stuff in pitas.
