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Nutrition: per serving

  • kcal655
  • fat44g
  • saturates15g
  • carbs33g
  • sugars20g
  • fibre2g
  • protein32g
  • salt4.58g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Wrap a whole bacon rasher around each Cumberland sausage and a half rasher around each chipolata. Spread out in 1-2 large, shallow baking trays.

  • step 2

    In a large roasting tin, toss the sliced onions with the oil, then roast on the top shelf of the oven with the sausages below for 20 mins. Mix together the mustard, ketchup, sugar and Worcestershire sauce with some seasoning. After 20 mins, stir this into the onions. Roast for 10 mins more until sticky, then remove from the oven and keep warm. The sausages should be cooked by now, but if they’re not browned and crisp, tip off any juices and grill until done to your liking.

  • step 3

    Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.

RECIPE TIPS
COOK IT ON THE BARBIE

Cook the onions in the oven, but take the bacon-wrapped sausages outside. Cook them on the coolest part of the barbecue, so they cook through without burning, adding the chipolatas when the Cumberlands are about half done.

Recipe from Good Food magazine, June 2010

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.8 out of 5.4 ratings

ghfqiwueadsc

can i substitute the pork to real dogs meat

Dana Krumina avatar

Dana Krumina

A star rating of 5 out of 5.

I cooked it for another 20 minutes, giving a stir every 10 minutes, it became more caramelized as I wanted so it turned into lovely topping on hot dogs, we loved it and will do some more in the future with BBQ or burgers too.

Elizabeth Leicester avatar

Elizabeth Leicester

A star rating of 4 out of 5.

This is nothing special, but tasty and easy to make.

kalula

A star rating of 5 out of 5.

My family and I loved this recipe!!

owenbartley1

A star rating of 1 out of 5.

Very disappointing. I would not do this recipe again.

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