Sticky Sausage all Wrapped up in a freshly made Tortilla … By Lucy Simmons

By lucy  ,   

June 5, 2014

This delicious homemade tortilla wrap tastes so nice filled with sticky sausages, served with baby gem leaves and a lashing of sweetcorn relish. Perfect for a quick snack, school lunch time treat or a lazy summer days picnic with friends. What's your favourite filling...

  • Prep: 40 mins
  • Cook: 40 mins
  • Yields: 6

Ingredients

400 Grams Plain flour

1 tsp Salt

1 tsp Baking powder

80 ml Vegetable oil

250 ml Warm water

2 tbsp Mustard

2 tbsp Tomato ketchup

8 tbsp Light muscovado sugar

4 Baby gem lettuce

Sweetcorn relish

12 Good quality plain pork sausages

Directions

Tortillas.

Using a food mixer, combine flour, salt and baking powder in the bowl.  With the dough hook attached, mix dry ingredients until well combined.  Add oil and water with mixer running at a medium speed.  Mix for 1 minute, stopping occasionally to scrape the sides of the bowl.  After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low.  Continue to mix for 1 minute or until dough is smooth.

Transfer from mixing bowl to a well-floured work surface.  Divide dough in half, then in half again.  Continue until you have 16 fairly equal portions.  Form each piece into a ball and flatten with the palm of your hand as much as possible.  If dough is sticky, use a bit more flour.  Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

After the proving time, heat a large pan over medium-high heat.  Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.  Don’t stack uncooked tortillas on top of each other or they will get soggy.

When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface is lightly browned in places and starting to bubble a bit.  If tortilla is browning too fast, reduced heat a bit.  If it’s taking longer than a minute to see golden brown spots on underside of tortillas, increase heat a bit.  Flip to other side and cook for about 30 seconds.  The tortilla should be soft and have small golden brown spots on surface. Remove from pan with tongs and stack on a plate.

Sticky Sausages

Place 12 sausages in 180C oven for 30 minutes.  In a bowl, mix together the mustard, ketchup and sugar and brush over the sausages until they are completely covered.  Put the sausages back in the oven for 5-10 minutes.  When cooked the sausages will be sticky and charred.

Simply lay out the tortilla wrap, place baby gems leaves on top and smoother in delicious sweetcorn relish.  Finally add the lovely sticky sausages and wrap it all up and devoir.  Ideal for a quick snack, school lunch or anytime treat.

To store/freeze the cooked tortillas, cool completely and warp in grease proof paper.  They will last for up to 3 months in a freezer, ready to be re-heated whenever you need them.

Here are a few of my other favourites to fill my tortillas, Crispy Chicken, Slow roasted pulled pork,  Simon's homemade meat kebab, Grilled and flaked tuna,  Egg Mayonnaise and one of my ultimate favourites Nourish your very soul  http://www.heartkitchen.co.uk/recipe/nourish-your-very-soul/   yum my list just keeps growing, so give them a try and I would love to know your favourite fillings to wrap up.  Enjoy!

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