Balsamic Sticky Sausages with Aubergine Salsa


1 packet of Mallon’s Low Fat Turkey Sausages

2 tablespoon of Balsamic vinegar

1 teaspoon stevia (natural sweetener)

1 garlic clove, crushed

A small handful of fresh thyme, picked and chopped


For the Aubergine Salsa:

Low cal olive oil spray

1 red onion,chopped

1 aubergine, cut into small cubes

250g mushrooms, cut in half

1 garlic clove, crushed

200g cherry tomatoes, cut in half

Salt and pepper

1 small handful of chopped basil leaves

Rocket leaves


Pre heat oven to 180oC/ Gas mark 4.

Place the turkey sausages in a bowl with the balsamic vinegar, garlic and thyme, mix well and transfer to an earthenware dish. Set into a hot oven for 15 minutes until sticky and thoroughly cooked.


Method for the Aubergine Salsa

Heat a large non stick frying pan and spray with oil, gently fry the onion until soft and then add the aubergine cubes (you may need to spray the pan again) and cook until golden. Stir in the mushrooms and cook for a few minutes before adding the garlic, tomatoes, a little salt, pepper and basil. Keep stirring as you cook for a further 3 – 4 minutes.

Arrange the salsa onto warm plates and scatter with rocket leaves before arranging the sticky balsamic sausages on top.