Name: Beer-glazed onion hot dogs with dijonnaise
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 25g butter; 2 tbsp olive oil; 4 large onions finely sliced; 3 tbsp light brown soft sugar; 2 tbsp wholegrain mustard; 6 Morrisons The Best 10 thick pork sausages; 330ml pale ale; 6 hot dog buns; 3 tbsp crispy onions; 40g Dijon mustard; 100g mayonnaise

Beer-glazed onion hot dogs with dijonnaise

25g butter
2 tbsp olive oil
4 large onions
finely sliced
3 tbsp light brown soft sugar
2 tbsp wholegrain mustard
6 Morrisons The Best 10 thick pork sausages
330ml pale ale
6 hot dog buns
3 tbsp crispy onions

For the sauce

40g Dijon mustard
100g mayonnaise

Method

step 1
Heat the butter and oil in a large, ovenproof frying pan over a medium-high heat. Stir in the onions with a large pinch of salt and cover with 500ml boiling water. Let it bubble away for 15-20 mins or until all the water has evaporated.
step 2
Heat the oven to 220C/200C fan/gas 7. Stir the sugar and wholegrain mustard into the onions and transfer to a bowl. Brown the Morrisons The Best 10 thick pork sausages all over lightly in the pan. Return the onions to the pan and nestle the sausages on the top. Pour over the ale, bring to a simmer then transfer to the oven. Cook for 45-50 mins, turning the sausages a few times, until they turn dark brown and the liquid has reduced.
step 3
Meanwhile, combine the Dijon mustard and mayonnaise and season to taste. Slice open the hot dog buns. Serve with a slather of dijonnaise down the centre of the bun and top with the beer-glazed onions, sausages and a sprinkle of crispy onions, if you like.