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Hotdogs with sticky roasted onions

Hotdogs with sticky roasted onions

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8-10 with seconds

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

Nutrition: per serving
NutrientUnit
kcal655
fat44g
saturates15g
carbs33g
sugars20g
fibre2g
protein32g
salt4.58g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2010

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Overall rating

Rating: 4 out of 5.4 ratings

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