Sausage Potato Wraps Recipes

Steps:

• Cut peppers into 1-in. pieces; place in a large bowl. Toss with the next 7 ingredients. Divide mixture among 4 double thicknesses of heavy-duty foil (about 18x12 in.). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat until potatoes are tender, 30-35 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add potatoes; cook until lightly browned, about 15 minutes. , In a large bowl, whisk the eggs, milk, salt and pepper; add to sausage mixture. Cook and stir over medium heat until eggs are completely set. Divide mixture among tortillas; roll up tightly. , Place in a greased 13-in. x 9-in. baking dish. Microwave, uncovered, on high for 2-4 minutes or until heated through, or microwave individually for 30 seconds. Serve with sour cream and salsa if desired.

Steps:

• Using a large saucepan, brown onion in butter.
• Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
• Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
• Let soup sit for approximately 5 minutes in order to thicken and then serve.

Steps:

• Combine the mustard, ketchup and sugar. Preheat the barbecue. Toss the sausages on and sizzle for about 15 minutes, or until they are crispy, but not quite cooked through. Brush the sticky sauce all over the sausages and cook them for another 5 minutes, basting regularly.
• Heat the tortillas on the barbecue for 30 seconds each side. Roll the sticky sausages in the wraps, along with some baby gem leaves. Finish with a dollop of corn relish.