Sausage wraps

Directions

• FOR THE SAUSAGES:
  GET AHEAD You can prep this on the day, if you prefer. You need eight skewers – if using wooden ones, soak them in a tray of water first to prevent them burning. Peel the onions, cut into sixths, and break apart into petals. Line up six sausages, interspersing them with half the larger onion petals. Now, holding them together, carefully push four skewers through all six sausages at regular intervals, meaning you can pick the whole lot up as one. Repeat, then rub with 1 tablespoon of olive oil, cover, and refrigerate overnight.
• FOR THE CHEESY MASH:
  ON THE DAY Peel the potatoes, chop into even-sized chunks and place in a large pan of salted water, ready to cook.
  TO SERVE Bring the water to the boil and cook the potatoes for 15 minutes, or until soft. Drain and leave to steam dry for 2 minutes, then return to the pan and mash well. Add the butter and milk, coarsely grate in the cheese, mix together, then season to perfection, tasting and tweaking. Once made, you can put the mash in a heatproof bowl, cover with tin foil and place over a pan of gently simmering water to keep warm, until needed.
• FOR THE SAUSAGES:
  TO SERVE Cook the sausages on a medium-hot barbecue, under a grill at full whack for 12 minutes, or in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, or until golden and cooked through, turning halfway, and drizzling each set of sausages with 1 teaspoon of honey for the last minute of cooking. Slice between the skewers, giving you eight individual skewers of sausage slices. Briefly warm the tortillas, then spread the mash over a wrap and slide the sausages off a skewer on top. I like to add a good handful of red cabbage slaw (you can find my recipe on page 274 of Together), and wrap the whole thing up. Great served with a simple onion gravy (find my favourite recipe on page 275 of Together), for dunking.