Make the pickled red onions and red pepper & sweetcorn salsa

For the pickled red onion: Peel and thinly slice the red onion then add it to a bowl. Sprinkle over the vinegar with a sprinkle of salt, scrunch the onions together with your hands and set it aside to pickle.
For the salsa: Chop the roasted red pepper then mix it with the sweetcorn, in a bowl along with a dash of the brine from the roasted red pepper jar. Season to taste with salt and pepper.

Cook the smash sausage tacos

Squeeze the sausage meat from the sausage casings into a bowl (discarding the casings).
Divide the sausage meat between the wraps, spreading the meat thinly onto each tortilla. Sprinkle a pinch of smoked paprika over each tortilla (on the sausage meat).
Heat a drizzle of oil in a large non-stick frying pan on a medium-high heat.
Add a tortilla, meat-side down and cook for 3 - 4 minutes until the sausage is golden and crispy. Flip the tortilla over with a spatula, and cook for 1 minute on the other side. Repeat with all the tortillas.

Assemble the tacos & Plate Up

Slice the lime into wedges.
Top each tortilla with the red pepper salsa and pickled onion, crumble over some feta, plus a generous drizzle of sweet chilli sauce. Serve with the lime wedges on the side to squeeze on top. Tuck in and enjoy!