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

Recipe by French Tart
READY IN: 35mins


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


  • 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.
  • Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre.
  • 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.
  • Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are completely cooked through.
  • Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and easier to roll.
  • 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.