Hotdogs with sticky roasted onions
Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional
Difficulty and servings
Serves 8-10 with seconds
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- 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.
- 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.
- Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.
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.
Per serving
655 kcalories, protein 32g, carbohydrate 33g, fat 44 g, saturated fat 15g, fibre 2g, sugar 20g, salt 4.58 g
Recipe from Good Food magazine, June 2010.
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http://www.bbcgoodfood.com/recipes/557630/
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Ingredients
- 22 rashers unsmoked streaky bacon , 6 halved
- 16 Cumberland sausages
- 12 chipolatas
- 3 white onions , sliced
- 3 red onions , sliced
- 3 tbsp olive oil
- 5 tbsp wholegrain mustard
- 5 tbsp tomato ketchup
- 5 tbsp dark muscovado sugar
- 2 tsp Worcestershire sauce
- soft rolls , to serve
- oven fries , to serve (optional)
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Difficulty and servings
Serves 8-10 with seconds
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 22 rashers unsmoked streaky bacon , 6 halved
- 16 Cumberland sausages
- 12 chipolatas
- 3 white onions , sliced
- 3 red onions , sliced
- 3 tbsp olive oil
- 5 tbsp wholegrain mustard
- 5 tbsp tomato ketchup
- 5 tbsp dark muscovado sugar
- 2 tsp Worcestershire sauce
- soft rolls , to serve
- oven fries , to serve (optional)
Per serving
655 kcalories, protein 32g, carbohydrate 33g, fat 44 g, saturated fat 15g, fibre 2g, sugar 20g, salt 4.58 g
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18 June 2010
Anita rated and commented on this recipe
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21 September 2010
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