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Sausage and Potato Farl Wraps with Pickled Cucumber & Scallions



Wow these are great! Kind of like a Chinese duck pancake but much easier. They are just perfect for serving at Barbecues and parties.

Ingredient list

8 Rankin Selection pork & scallion sausages
8 Rankin Selection potato farls

Picked Cucumber
½ cucumber, seeded and sliced
¾ tsp salt
1 tbsp sugar
2 tbsp rice wine or white wine vinegar

Barbecue Sauce
6 tbsp hoi sin sauce
3 tbsp plum sauce
3 tbsp light soy sauce
very finely sliced scallions, to garnish
sweet chilli sauce, to serve (optional)


To prepare the pickled cucumber, dissolve the salt and sugar in the vinegar. Fold in the cucumber, then cover with cling film and set aside for 30 minutes.

To prepare the barbecue sauce, mix together the hoi sin with the plum sauce and soy sauce. Cover with cling film and set aside until needed.

Preheat the grill to medium. Cook the sausages until cooked through and lightly golden. Cut in half and then cook them again cut side up until golden brown. Keep warm.

Lightly toast the potato farls and then carefully cut in half to make them thinner. Brush both sides with vegetable oil and then grill for a minute or so on each side until lightly browned.

Gently rinse the pickled cucumber and pat dry with kitchen paper. Arrange the soda farls on a wooden board or plate and scatter over the picked cucumber. Put a piece of sausage on each one and drizzle over the barbecue sauce. Garnish with the scallions and add an extra dish of sweet chilli sauce to serve, if liked.


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