SAUSAGE WRAPS | JAMIE OLIVER RECIPES
Putting a twist on our classic and much-loved bangers and mash, I love the fact that this can be handheld, if you want to make the most of the great outdoors. All the elements are so good together, and the method of grilling the sausages as one, then slicing them up later, means you get a cross-section of gnarly crispy outer and deliciously juicy middle that’s to die for.
Yield 8
Number Of Ingredients 9
Steps:
- FOR THE SAUSAGES: GET AHEAD You can prep this on the day, if you prefer. You need eight skewers – if using wooden ones, soak them in a tray of water first to prevent them burning. Peel the onions, cut into sixths, and break apart into petals. Line up six sausages, interspersing them with half the larger onion petals. Now, holding them together, carefully push four skewers through all six sausages at regular intervals, meaning you can pick the whole lot up as one. Repeat, then rub with 1 tablespoon of olive oil, cover, and refrigerate overnight. FOR THE CHEESY MASH: ON THE DAY Peel the potatoes, chop into even-sized chunks and place in a large pan of salted water, ready to cook. TO SERVE Bring the water to the boil and cook the potatoes for 15 minutes, or until soft. Drain and leave to steam dry for 2 minutes, then return to the pan and mash well. Add the butter and milk, coarsely grate in the cheese, mix together, then season to perfection, tasting and tweaking. Once made, you can put the mash in a heatproof bowl, cover with tin foil and place over a pan of gently simmering water to keep warm, until needed. FOR THE SAUSAGES: TO SERVE Cook the sausages on a medium-hot barbecue, under a grill at full whack for 12 minutes, or in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, or until golden and cooked through, turning halfway, and drizzling each set of sausages with 1 teaspoon of honey for the last minute of cooking. Slice between the skewers, giving you eight individual skewers of sausage slices. Briefly warm the tortillas, then spread the mash over a wrap and slide the sausages off a skewer on top. I like to add a good handful of red cabbage slaw (you can find my recipe on page 274 of Together), and wrap the whole thing up. Great served with a simple onion gravy (find my favourite recipe on page 275 of Together), for dunking.
Nutrition Facts : Calories 652 calories, FatContent 27.9 g fat, SaturatedFatContent 11.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 74 g carbohydrate, SugarContent 9.2 g sugar, SodiumContent 2.1 g salt, FiberContent 7.6 g fibre
SAUSAGE BREAKFAST WRAPS RECIPE: HOW TO MAKE IT
"I love breakfast burritos--but they're typically high in fat and cholesterol. So I created my own healthier version," says Ed Rysdyk Jr., Wyoming, Michigan. "Since my wraps freeze beautifully, they make an anytime meal. Let the sausage mixture cool for about an hour before assembling and freezing the wraps."
Provided by Taste of Home
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with red pepper and onion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture., Bake, uncovered, at 350° for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over.
Nutrition Facts : Calories 277 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 893mg sodium, CarbohydrateContent 30g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 21g protein. Diabetic Exchanges 2 starch
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