Hot diggedy dogs

Hot diggedy dogs

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(16 ratings)

Prep: 10 mins - 15 mins Cook: 20 mins - 25 mins

Easy

Serves 6
Bonfire night wouldn’t be complete without bangers - here, sausages and onion roast together in the oven

Nutrition and extra info

Nutrition: per hot dog

  • kcal351
  • fat19g
  • saturates6g
  • carbs37g
  • sugars1g
  • fibre2g
  • protein11g
  • salt1.79g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 6 large pork sausages
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp yellow mustard seeds
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 6 big flour tortillas
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 2 tbsp tomato relish
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • paper napkins, to serve

Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Pour the oil into the tin and put it in the oven for a couple of minutes to heat up. Add the sausages to the hot tin and roast for 10 minutes.

  2. Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre. Sprinkle the onion slices with the mustard seeds and some salt and pepper and turn them to coat in the hot oil at the bottom of the tin. Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are completely cooked through.

  3. Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and easier to roll. Place a sausage and some onion on each one, top with a spoonful of relish and roll, folding the bottom over. Serve straight away, wrapped in paper napkins.

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Comments (26)

mrsmusg's picture
5

I make these every bonfire night and they always go down a treat. They are easily made & transported but best of all yummy

rachelbridgeman's picture
5

Easy to make and a real family favourite!

suzyferguson's picture

This sounds nice and easy. Sort of thing for a Saturday night tea in front of tv

radiotimes's picture
4

I made these for my daughters and they loved them - must say I did too.

radiotimes's picture
4

I made these for my daughters and they loved them - must say I did too.

vivienspiteri's picture

This sounds yummy must try it.

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