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

• 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
• 6 big flour tortillas
• 2 tablespoons tomato relish or 2 tablespoons tomato ketchup
• paper napkin, to serve

1. Preheat the oven to Fan180C/ conventional 200C/400F/gas 6.
2. Pour the oil into the tin and put it in the oven for a couple of minutes to heat up.
3. Add the sausages to the hot tin and roast for 10 minutes.
4. Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre.
5. 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.
6. Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are completely cooked through.
7. Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and easier to roll.
8. Place a sausage and some onion mixture on each one, top with a spoonful of relish and roll, folding the bottom over.
9. Serve straight away, wrapped in paper napkins.

sunflower oil, pork sausages, onions, grain mustard, flour tortillas, tomato relish, paper

Taken from www.food.com/recipe/hot-diggedy-dogs-bonfire-bangers-in-wraps-hot-dogs-sausages-326714 (may not work)