Hotdogs with sticky roasted onions

Contains pork – recipe is for non-Muslims only
Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional

Prep:15 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 655
fat 44g
saturates 15g
carbs 33g
sugars 20g
fibre 2g
protein 32g
salt 4.58g

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)

Tip

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.

Method

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.