Texas County Fair treat. We’re making sausage wraps. These are super-quick, super-easy,

delicious, and also very embarrassing if you ever have to eat one in front of your boyfriend’s

mom.

[MUSIC]

[Smoked Sausage Wrap Recipe]

>> Hilah: Usually when you get these at the fair it’s just like a hot dog that’s been

cooked and then wrapped up in a flour tortilla, maybe with mustard, maybe with barbeque sauce,

I prefer mustard. I am going to fancy it up a little bit with some grilled onions and

peppers, and then I am also going to split these a little bit so that we get more surface

area to get nice, crusty stuff on, and I think this is an interesting dish because it is

sort of like extreme Texas fusion because you’ve got this German-inspired sausage

wrapped up in a tortilla, and a lot of people don’t know that there actually is a heavy,

German influence on Texas cooking, so facts. All right, now, that’s it. We just want

to split it like a little more than half-way through and now we’ll get to cooking.

Okay, I am going to start out with a warm skillet here. Depending on your sausage, you

may or may not need to add oil. I am going to add a little bit of oil because I am using

a very lean, wild boar sausage, but if you’re using an all pork sausage which would be awesome,

you probably wouldn’t need to add any additional oil. So I just want to get this moving around

a little bit, and the reason I am not doing it over super-high heat like a usually cook

everything is because I want some of the fat to render out of this sausage as it cooks.

So, I am going to get these started. The slower you cook it the more the fat is going to render

out. So I am just going to get them browned on both sides. Okay, so I just sort of got

to get all the sides browned. You might have to maneuver your wiener a little bit. You

might have to manipulate it. So these are just brown. I am going to add the onions just

sort of around the outside, and we’ve already got a lot more fat than we started with just

that’s releasing from that sausage, so I am going to go ahead and turn the heat up

a little bit to get these onions going, and we can add the peppers, and this is a jalapeno.

You could totally use bell peppers, or you could just leave it out and use onions, whatever

you prefer.

But you know I like it spicy. I need to come up with a new spicy song. That one is getting

played out. Okay, I am going to add a little salt and pepper, and the salt will kind of

help draw the moisture out of those onions, soften them up a little bit faster because

gosh darn it! This is supposed to be quick. A little S&P. Now I am going up to high, and

I am just going to start tossing these around, and it starting to smell really good. I’ve

got this garlicky, spicy boar sausage with my peppers and onions, and as they warm up

you can start to spread them open a little bit. Oh, my God. The innuendo in here is ridiculous.

You could cut it with a knife. Okay, and then once your onions start to get a little bit

of brown on them which I like, I am going to add in just a smidge of beer because I

also like that. This is also totally optional but very German, das es true. You really just

need a little bit, a couple of ounces. The rest is for you, or me as the case may be.

So, we’re just going to let this cook over a kind of a medium-high heat until all that

beer is cooked off. By then, our peppers and onions will be really soft, and then we’ll

just brown up our sausages ,and we’re practically done. It’s so fast, lightning fast, and

once most of your liquid is cooked off like you see here, I am going to flip these over

and see how they’ve spread out. We’re going to sort of flip them over and press

them down so they are contacting the hot skillet. Get those peppers out of the way. You mangy

old peppers, and now, oh, there we go. That’s what we want. I am going to just sort of mash

them and let them get a little bit crispy in their own rendered fat juices. Mmmmmmm.

Fat juices. Okay, so these are gorgeous and crispy. Now set that aside, and just throw

my tortilla on here to warm it up, and these are always served with flour tortillas. I

don’t know what it is, but it’s all you will ever see. Wonderful!

Which one do I want? Oh, my God! You don’t’ want too much stuff in there besides the sausage

because you are supposed to just be able to like roll it up and like eat it while you’re

walking around ,drinking a beer, and like I said barbeque sauce, I like mustard. Either

one you’ll see. Go ahead and pile it on there. Spicy mustard, but you know, regular

old yellow mustard is good too. It’s got turmeric in it. It’s good for your prostate

it if you have one of those, and then you just like, you don’t really fold it like

a taco. They’re generally like rolled over like that, and you just like get it wrapped

up in a napkin, and then you walk around and try to not get dirt in it, but even if you

do you eat it anyway.

Okay, it’s going to be really hot. Man, yeah, with a side of coleslaw an d a pickle,

I am in hog heaven. Now you can see why I wouldn’t want to eat this in front of my

boyfriend’s man. Okay, just kidding. All right, there you go. Old timey Texas treat.

I hope you try it, and, you know, you can do whatever you want. It’s really simple.

Really easy, quick dinner. I hope you try it. If you have any questions, leave them

below, and I will answer them as soon as possible. Thank you so much for watching, and have a

great day! Bye! Cheers!

[MUSIC]