- 2 tbsp French's (American) mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2 tbsp tomato ketchup
- 8 tbsp light muscovado sugar
- 12 good quality sausage
- packet wheat flour tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 4 baby gem lettuce
- sweetcorn relish, to serve
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
Combine the mustard, ketchup and sugar. Preheat the barbecue. Toss the sausages on and sizzle for about 15 minutes, or until they are crispy, but not quite cooked through. Brush the sticky sauce all over the sausages and cook them for another 5 minutes, basting regularly.
Heat the tortillas on the barbecue for 30 seconds each side. Roll the sticky sausages in the wraps, along with some baby gem leaves. Finish with a dollop of corn relish.
Give it a twist
Finish with mayonnaise instead of corn relish and use mini submarine rolls as wraps for the sausages.
To take to the picnic
Carry the pre-mixed baste in one plastic container and the baby gem leaves in another.