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Nutrition: per serving

  • kcal474
  • fat24g
  • saturates8g
  • carbs49g
  • sugars22g
  • fibre1g
  • protein19g
  • salt3.36g
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Method

  • step 1

    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.

  • step 2

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, July 2004

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.6 out of 5.6 ratings

picassointhekitchen

A star rating of 3 out of 5.

8 Tblsps of sugar, you've got to be joking! And ketchup also contains quite a bit of sugar too. Then a sweet, sugary relish to top off an already sweet mess. No thanks. I used 3 tblsps of light muscavado, which still made for a nice sweet, sticky sauce. I grilled the sausages in the oven, left out…

pingu80

A star rating of 2 out of 5.

Found these terribly sweet and the sweet corn relish made them even sweeter.

jburton avatar

jburton

A star rating of 5 out of 5.

Had these last night and they were gorgeous. As there were just the two of us I halved the recipe then followed it as written with the addition of 3/4 tsp of liquid smoke seasoning. Plus I didn't cook them on the barbie but used the grill in the house. I thoroughly recommend adding the relish.

shep7774

A star rating of 4 out of 5.

My son loved it had to leave out lettuce.

Make very nice cold Sausages, worth a try chopped into small bite size for pic nic

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