Name: Hotdogs with sticky roasted onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 8-10 with seconds
Cuisine: American
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)

Home
Recipes
Hotdogs with sticky roasted onions

Hotdogs with sticky roasted onions

Sarah Cook

Save recipe

Serves 8-10 with seconds

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.8 out of 5.4 ratingsRate

loading...

Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Peach punch

A star rating of 4.6 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal655
fat44g
saturates15g
carbs33g
sugars20g
fibre2g
protein32g
salt4.58g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now