Who doesn’t love a good burrito? Hear me out when it comes to sausages though, they are surprisingly suitable for burritos. No annoying small pieces of minced beef falling out of the wrap, and there will be meat all the way to the bottom of the burrito.
- 3 (150 gr) Chipolata sausages
- 1 onion
- 1 clove of garlic
- 1 tsp sunflower oil
- 2 small tortillas or 1 large
- 1 spring onion
- 2 tbs créme fraîche
- Chinese cabbage
Serves 1 as part of the Budget Challenge
Slice the onion into rings and finely chop the garlic.
Slice the sausages lengthwise in half but don’t cut through the casing on the other side. Fold the sausages open and bake 2 minutes per side in a dry frying pan.
Once fat is coming from the sausages, add the onion. Add the garlic the last minute.
Finally chop the spring onion. Mix the spring onion with the créme fraîche and season to taste with salt and pepper. Smear the micture over the tortillas. Top to taste with lettuce, cucumber, tomato and Chinese cabbage (finely chopped or the curly tops).
Divide the sausages and onion over the tortillas. Fold the bottom over the filling to avoid losing filling when eating. Roll the burrito, then roll in aluminium foil while keeping the tops free.