• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Grilled Italian Sausage Pitas with Feta & Mint

Wellnuff/flickr creative commons
Wellnuff/flickr creative commons

Author Brooke Parkhurst says her husband Jamie hasn’t met a street food he doesn’t like. His all-time favorite is a sausage and pepper sandwich. Brooke lightens it up in a Mediterranean way with mint, feta and watercress, stuffed into Pita-style pockets along with the grilled sausage.

Grilled Italian Sausage Pitas with Feta and Mint
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Courtesy of Just Married & Cooking by Brooke Parkhurst and James Briscione. Published 2011 by Scribner.
Servings
4
Servings
4
Grilled Italian Sausage Pitas with Feta and Mint
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Courtesy of Just Married & Cooking by Brooke Parkhurst and James Briscione. Published 2011 by Scribner.
Servings
4
Servings
4
Ingredients
  • 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 ounces feta cheese crumbled
  • 2 tablespoons mint leaves torn
  • 2 tablespoons olive oil
  • 4 pitas with pocket
Servings:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

facebook

Recent Comments

  • Robyn Doyon-Aitken on Freezer-to-Oven Whole Turkey
  • Robyn Doyon-Aitken on Jacques Pepin’s Store-Bought Pizza Dough Apple Galette
  • Robyn Doyon-Aitken on Pimm’s Cup
  • Debbie on Pimm’s Cup
  • Dee on The Fluffiest Scrambled Eggs. Ever.

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2023 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use