Smoked Sausage Wrap

sausage-wrap

If you grew up in Texas and ever went to a county fair, you’re probably familiar with the notion of a Smoked Sausage Wrap, a.k.a. Sausage Wrap. For the unfamiliar, it’s just what it sounds like: A smoked sausage wrapped in a flour tortilla — delicious and easy to eat as you walk around in the dusty air checking out the fake freak show and the miniature horse show and the rides that will surely one day be the cause of your demise. In that case, it’s always best to go out on a tummy full of sausage wrap. Also, these go perfectly with beer.

Smoked Sausage Wrap Video

Oh man, I wish there was a county fair in town right now. For another recipe using smoked sausage, check out these choripanes — an Argentinean specialty!

Smoked Sausage Wrap recipe – Printable!

Smoked Sausage Wrap
 
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 2-4 smoked sausage links (about 4 ounces each)
  • 1 cup sliced onion
  • 1 jalapeño, sliced (optional)
  • ¼ cup beer
  • 1-4 flour tortillas
  • Yellow mustard, barbecue sauce, or ketchup for serving
Instructions
  1. Slice the sausage links lengthwise about ½ way through, like you're butterflying them.
  2. If using a lean sausage (less than 10 g fat per link) add a teaspoon of oil to a large skillet. Heat the skillet over medium-low heat and brown the sausages on all sides slowly. If your sausage is real fatty, you can just brown them without additional oil.
  3. Once browned, add the onions and pepper and increase the heat to brown the onions a little bit. th
  4. Add the beer and cook, uncovered, over medium-high heat until evaporated. The onions should be cooked by now.
  5. Open the sausages and cook them cut sides down in the skillet for a few minutes to brown.
  6. Heat tortillas and place a sausage and some onions and peppers in each one. Top with condiments of choice, roll up and eat!

Some sides to round this out are coleslaw, potato salad, cucumber salad, and pea salad, though obviously, if you were at a fair, your available sides would be giant pickles and turkey legs.

Comments

  1. Give me 5 billion.

  2. This is officially my new go-to-good-tasting-hella-easy meal! I made it once with and once without beer and it is a bazillions times better with beer. I ate these all the time growing up in small town West Texas, but had forgotten how fantastic they are and didn’t have a friggin’ clue how to make them. My inner child loves you! Also, you’ve won me over on cast-iron and gas ranges. Nothing makes a tortilla taste better–although I may have set the smoke alarm off once.

    Only we can prevent tortilla fires.

    • Yippee! I too, grew up eating these, CurtCole! So glad you appreciate the addition of beer. :)

      Don’t burn your tortilla down!

  3. Looks awesome. My grandma lives in really small town Northern California and every year on the 4th of July there is a stall that sells these, except they put them in pitas. They’re called Heartburners. They rule.

    I make something similar—something that is kindof embarrassing to make and to tell people about, but is undeniably delicious. Hot dog burritos—cut up a hot dog, heat in a pan with some sauerkraut. Heat up a tortilla. Spread some spicy brown mustard on the tortilla, then put the hot dog and kraut in the middle of the tortilla like you’re making a burrito. Put a few bread and butter pickles on top of that, then fold and roll like a burrito. It has everything—salty, sweet, sour, spicy.

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