Sausage Pita

This Sausage pita is made with hot sausage, onion, lettuce, feta cheese, pickled jalapeños, avocado crema and stuffed into a pita.

I wanted to make something different with hot Italian sausage and this came together so well. I wanted to put my own Mexican twist to it, so I made a delicious avocado crema. For the crema, you just need avocado, Greek yogurt, lime juice, cilantro and salt. These simple ingredients created a delicious condiment that you can use for pretty much anything, even a simple dip for tortilla chips.

Once you cook the sausage you can top all your favorite ingredients in a pita. Feel free to mix and match whatever you desire. I loved using feta cheese, pickled jalapeños and shredded lettuce. You could always use sliced apples, shredded cabbage, sliced tomatoes, or parsley. I will never turn down a street food inspired recipe, so I had to make a pita recipe with a Mexican twist to it. Cooking the sausage in a saucepan will make the sausage crispy on the outside but juicy on the inside.

This was inspired by my Sausage and Peppers, and pairs well with my Cilantro Lime rice which is a Chipotle style rice.

Jump to:

• Ingredients for Sausage Pita
• Instructions
• Substitutions for Sausage Pita
• Variations
• Equipment
• Storage for Sausage Pita
• Top tip
• Sausage Pita
• Food safety

Ingredients for Sausage Pita

• Olive oil
• Hot or Sweet Italian Sausage
• Red Onion
• Garlic Powder
• Onion Powder
• Shredded Lettuce
• Feta Cheese
• Pickled jalapeños
• Pickled onion
• Pita Bread
• Avocado
• Greek Yogurt
• Lime
• Cilantro

See recipe card below for quantities.

Instructions

In a large saucepan on medium high heat, add oil and wait for it to shimmer. Add the onion and cook until soft, about 3-5 minutes. Add the sausage and season with garlic powder, onion powder, pepper and salt. Cook the sausage, breaking apart with a wooden spoon, until cooked through, about 10-12 minutes.

In a food processor, add the avocado, Greek yogurt, cilantro, lime juice, salt and pulse. The avocado crema should be a creamy, thick texture.

Open the toasted pita with a knife so it becomes a pocket. Spread avocado crema inside. Stuff the shredded lettuce in and top with the cooked sausage, pickled jalapeños, pickled onions, and feta cheese.

Hint: I love using a food processor instead of a blender to get a thicker consistency. My favorite is the Kitchenaid Food processor. It is small but powerful!

Substitutions for Sausage Pita

• Sausage: I love using hot Italian sausage for this, although you can use sweet Italian sausage.
• Onion: I used red onion for this recipe, although you can use white or yellow onion. For the toppings, you can even use pickled onion if you have free time. Red pickled onions are an amazing indispensable ingredient to have in your kitchen. I love the bright pink color, and it’s a great addition to most meals, and deliciously crunchy. They go well on sandwiches, tacos, bowls, avocado toast and salads. It serves as an amazing garnish with a great pop of color.  
• Lettuce: I love using shredded iceberg, romaine or butterhead lettuce. If you want to switch it up, you can use spinach, arugula or escarole.
• Avocado crema: I loved making this avocado crema but if you are short on time, feel free to use condiments like sour cream, Greek yogurt with lemon juice, ranch dressing, hummus, or tahini sauce.

Variations

Like I mentioned, there are many variations to this dish. Get creative!

• Spicy - add chili pepper flakes while cooking the sausage to imbue heat into the dish, or top with banana peppers and jalapeños.
• Deluxe - add other condiments like sour cream, Greek yogurt with lemon juice, ranch dressing, hummus, or tahini sauce.
• Kid friendly - add crushed potato chips instead of some other toppings.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using a food processor instead of a blender to get a thicker consistency. My favorite is the Kitchenaid Food processor. It is small but powerful!

Storage for Sausage Pita

Store the wet ingredients (avocado crema or shredded lettuce) separately from the dry ingredients (pita bread) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients don't stand up well to freezing, but the sausage can be frozen for 3 months.

Top tip

Don't overcook the sausage, 10-12 minutes tops on medium-high heat.

Print

Food safety

• Cook the sausage at medium-high heat for 10-12 minutes.
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.