Sticky sausage wraps

Ingredients

• 2 tbsp imported mustard (American)
• 2 tbsp catsup 
• 8 tbsp g muscovado sugar light
• 12  sausage 
• 1 packet flour tortilla 
• 4  peas 
• 6 servings regular corn 

Equipment

Directions

1. 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.
2. Brush the sticky sauce all over the sausages and cook them for another 5 minutes, basting regularly.
3. Heat the tortillas on the barbecue for 30 seconds each side.
4. Roll the sticky sausages in the wraps, along with some baby gem leaves. Finish with a dollop of corn relish.