Name: Maple-glazed hot dogs with mustardy onions
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 8 good-quality pork sausages; 2 tbsp sunflower oil; 2 onions thinly sliced; 1 tsp yellow or black mustard seeds; 2 tbsp maple syrup; 4 part-baked mini baguettes (or cut a French stick into 4 pieces); 1 tbsp Dijon mustard; large pinch brown or muscovado sugar; 2 tsp wine or cider vinegar

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Maple-glazed hot dogs with mustardy onions

Maple-glazed hot dogs with mustardy onions

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.5 out of 5.9 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

8 good-quality pork sausages
2 tbsp sunflower oil
2 onions

thinly sliced
1 tsp yellow or black mustard seeds
2 tbsp maple syrup
4 part-baked mini baguettes

(or cut a French stick into 4 pieces)
1 tbsp Dijon mustard
large pinch brown or muscovado sugar
2 tsp wine or cider vinegar

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Nutrition: per serving

kcal498
fat28g
saturates8g
carbs43g
sugars12g
fibre2g
protein21g
salt2.37g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.
step 2

Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.

RECIPE TIPS

SERVE WITH GOLDEN CORN

Cut 2 large corn cobs in half and boil for 5 mins. Brush with olive oil, then barbecue or grill for 5 mins, turning until golden brown. Rub with lime wedges before eating.

Recipe from Good Food magazine, September 2010

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A star rating of 4.5 out of 5.9 ratings

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