American Breakfast Burritos
with sriracha and North Carolina BBQ
The quantities provided above are averages only.
Ingredients
450 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
6 unit(s)
Wraps
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Onion
1 unit(s)
Bell Pepper
50 grams
Grated Cheese
(Contains: Milk)
1 sachet(s)
Sriracha
1 sachet(s)
Paprika
(Contains: Mustard)
200 grams
Diced Sweet Potato
40 grams
South Carolina Style BBQ Sauce
Not included in your delivery
2 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
Halve, peel and chop the onion into small pieces.
Pop the sausages onto a lined baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
When the sausages have been cooking for 5 mins, place a large pan over medium-high heat and add a knob of butter. Once hot, add the sweet potato and fry for 8-10 mins. Add the onion, pepper and paprika, continue frying for another 4-6 mins.
In a small bowl beat 2 eggs (Per 2P) with salt and pepper. Add the eggs to the pan and cook while stirring constantly for 2-3 mins. Add the cheese and alllow to melt.
Remove the sausages from the oven and chop into small chunks and add to the pan.
Divide the sausage and fried potato, egg and veg between the wraps. Drizzle with sriracha and the bbq sauce and wrap into burritos.
Place the pan back on medium-high heat with a knob of butter. Once hot fry the burritos for 1-2 mins per side until golden brown.
TIP: You might need two pans to fry the wraps.
Divide the burritos between plates and serve with any remaining sriracha and bbq sauce.
