2 Tbls American Mustard
2 Tbls Tomato Sauce
8 Tbls Light Muscovado Sugar
12 Colcom Frankfurter Sausages
1 packet Wheat Flour Tortillas
4 Baby Gem Lettuce
Sweet Corn Relish to serve
Combine the mustard, tomato sauce and sugar. Preheat a griddle pan. Toss the sausages on the pan and sizzle for about 6-8 minutes. Brush with sticky sauce all over the frankfurters and toss around for a few minutes to glaze, basting regularly.
Heat the tortillas on a hot dry pan for 30 minutes each side. Roll the sticky Frankfurters in the wraps along with some baby gem leaves. Finish with a dollop of sweet corn relish.
1 tsp Sunflower Oil
1 Shallot, finely chopped
200-250g fresh Corn, about 2 cobs
1 Red Chilli, deseeded and finely chopped
75ml Cider Vinegar
25g Castor Sugar
½ tsp Dry Mustard Powder
Handful of Coriander leaves, finely chopped
Heat the oil in a saucepan. Tip in the shallots and cook for 5 minutes until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
Bring to the boil, then cook gently for 10 minutes until the corn is golden and the sauce coats the kernels. Add coriander and leave to cool.
Serve with hot dogs, burgers or pork chops.