Hot Diggedy Dogs! Bonfire Bangers in Wraps (Hot Dogs/Sausages)

Ingredients

• 2 tablespoons sunflower oil or vegetable oil
• 6 large pork sausages or beef sausages (or sausages of your choice)
• 2 large onions, peeled and sliced
• 1 tablespoon mild dijon whole grain mustard
• 6 big flour tortillas
• 2 tablespoons tomato relish or tomato ketchup
• paper napkins, to serve

Directions

1. 1

   Preheat the oven to Fan180C/ conventional 200C/400F/gas 6. Pour the oil into the tin and put it in the oven for a couple of minutes to heat up. Add the sausages to the hot tin and roast for 10 minutes.

2. 2

   Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre.

3. 3

   Stir the wholegrain Dijon mustard through the the onion slices, and then add some salt and pepper; turn them to coat in the hot oil at the bottom of the tin.

4. 4

   Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are completely cooked through.

5. 5

   Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and easier to roll.

6. 6

   Place a sausage and some onion mixture on each one, top with a spoonful of relish and roll, folding the bottom over. Serve straight away, wrapped in paper napkins.