Sausage stuffing tacos
The love child of a Sunday roast and a taco
Why haven’t I done this sooner?! I am the sort of person who will ALWAYS have a Sunday roast regardless of the weather, and this feels like the perfect recipe to give it that summery spin, without me fully abandoning the roast dinner concept.
To be honest, that last heat wave that hit the UK was almost enough to make me reconsider gravy and roast potatoes, and that’s just not ok. I need that weekly dose of gravy.
Please explain this collab more…
The stuffing keeps the sausage meat beautifully moist while adding loads of flavour, and cooking it directly onto the tortilla creates the crispiest little base that somehow holds together surprisingly well. Then all that’s left to do is pile in your veggies and drown the whole thing in gravy.
It’s British comfort food with a Mexican twist and honestly, that’s possibly my favourite kind.
Can I batch these?
We NEED to all be batching tacos more because they are perfect for freezing.
Simply assemble the sausage and stuffing mixture onto the tortillas, then stack them between sheets of greaseproof paper before freezing for up to 3 months. The real beauty of these is that because they are so flat and compact, they barely take up any space.
When you’re ready to eat, cook straight from frozen following the same method, adding a couple of extra minutes if needed.
Wanna upgrade the toppings?
If you like to go large at your local carvery, here’s some additional toppings you may enjoy…
- Honey roasted carrots
- Roast parsnips
- Braised red cabbage
- Shredded sprouts
- Crispy onions
Serving suggestions please
I love tucking into these as a lil snack, but if you want a full on meal, you can always add:
- Roast potatoes (air fryer roasties are good for speed)
- Roast carrots and parsnips
- Extra greens
- Cranberry sauce (if enjoying over christmas)
FAQ
Can I make these ahead of time?
Er yes! Assemble the sausage mixture onto the tortillas earlier in the day and keep them covered in the fridge until you’re ready to cook.
Can I freeze them?
Yep. Stack the uncooked tacos between sheets of greaseproof paper and freeze for up to 3 months. Cook straight from frozen, adding a couple of extra minutes to ensure the sausage is cooked through.
Can I use homemade stuffing?
Homemade stuffing works just as well as packet stuffing but just make sure it’s cooled before mixing with the sausage meat.
Can I add cheese?
Always. A little mature cheddar or mozzarella melted inside would be incredible.
Sausage stuffing tacos
By Poppy Cooks
https://www.poppycooks.com/recipes/sausage-stuffing-tacos/
Ingredients
- 8 mini flour tortillas
- 85g sage and onion stuffing, made to package instructions and allowed to cool completely
- 400g sausage meat
- 300g tenderstem broccoli
- Gravy, for pouring and dunking
- Olive oil
- Salt and pepper
Metric
Imperial
Instructions
- In a large mixing bowl, use your hands to mix together the sausage meat and stuffing with a pinch of salt and pepper until well combined. Split the mixture into 8 balls and use your fingers to spread out the mix to a single layer on each tortilla.
- Bring a pan of heavily salted water to a rolling boil and cook the broccoli for 2 minutes, or until cooked through depending on the thickness. Remove from the water.
- Heat a large frying pan over a medium high heat with a glug of olive oil. Fry the wraps meat side down for 3-4 minutes until golden brown and crispy, then flip and cook for another 1 minute on the wrap.
- Serve 2 wraps per portion, with a few broccoli stems through the middle and a good drizzle of gravy. Season with flaky sea salt before eating.