Smashed Breakfast Sausage Tacos

Ingredients

• 8 chicken chipolata sausages, skinned
• 4 small corn or wheat tortilla wraps
• Olive oil, for frying
• Dried chilli flakes, to serve (optional)
• 1 lime, cut into wedges, to serve (optional)

For the Salsa

• ½ medium ripe avocado, peeled, pitted and diced
• 2 medium tomatoes, diced
• 2 spring onions (scallions), finely chopped
• 1 tsp chopped herbs (parsley, coriander/cilantro or basil)
• A few dashes of Tabasco, or to taste
• 40g (1½oz) feta cheese, crumbled
• Salt and pepper, to taste

Instructions

1. In a bowl, combine the salsa ingredients (avocado, tomatoes, spring onions, chopped herbs, Tabasco and feta cheese), seasoning with salt and pepper to taste. Mix well and set aside.
2. Divide the sausages evenly between the tortillas, pressing them on gently with a fork or your fingers to spread them to cover the surface. Heat a little olive oil in a large nonstick frying pan over a medium heat. Place the sausage-covered tortillas in the pan, sausage side down. Cook until the sausage is golden and cooked through, about 3–4 minutes. Flip and cook the other side for 1–2 minutes, until lightly toasted.
3. Remove the tacos from the pan and top with the salsa. Sprinkle with chilli flakes and place a lime wedge on the side, if desired.