SAUSAGE ROLL GYROS

What happens when you take flaky British sausage rolls and force them into a Greek identity crisis? You get this absolute unit of a sandwich.

Crispy sausage meat wrapped in golden pastry, sliced up and loaded into flatbreads with tangy tzatziki, sharp pickles, onions, and whatever else your fridge throws at you. It’s a gyro. It’s a sausage roll. It’s a glorious cultural mash-up no one asked for, but everyone’s coming back for seconds.

Course Main Course

Cuisine greek

Keyword flatbread, gyro, sausage roll

Author jacksmeatshack

Ingredients

8 - 10 Butcher-quality sausages pork & fennel, Cumberland, etc
300 g Frozen French fries
Red onion cut into thin strips
Greek-style flatbreads or pittas
3 tbsp Mayonnaise
1 tbsp Dijon or wholegrain mustard
1 tbsp Real Ranch seasoning
Olive oil salt, pepper
Optional: chopped pickles or gherkins to serve

Instructions

Preheat the grill to 200°c. Prepare a flat surface, either a plancha, insert or large cast iron pan.
Toss the frozen fries in a little oil, salt and pepper. Lay them out on the flat surface. Cook until crisp and golden, turning occasionally — about 15–20 minutes.
Grill the sausages over direct heat, turning regularly until cooked through and browned all over. Remove from the grill when the internal temperature reaches 71°c. Slice in half length wise.
Oil the flat surface and grill the red onion strips until softened and charred at the edges.
Toast the flatbreads on the grill for 30 seconds each side until puffed and lightly golden.
Make your mustard mayo: Mix the mayo, mustard, and the ranch seasoning.
Assemble by laying down the warm flatbread, butter with mustard mayo, insert sausages; cut lengthways, add plenty of crispy fries, top with sweet onions, gherkins and wrap it all up tight.