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Hotdogs With Sticky Roasted Onions

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Ingredients
  Streaky bacon rashers 22 , halved (Unsmoked)
  Cumberland sausages 16
  Sausages 16 (Cumberland)
  Chipolatas 12
  White onions 3 , sliced
  Red onions 3 , sliced
  Olive oil 3 Tablespoon
  Whole grain mustard 5 Tablespoon
  Tomato ketchup 5 Tablespoon
  Dark muscovado sugar 5 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Soft rolls 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat oven to 200C/180C fan/gas 6.

MAKING
2. Using whole bacon rasher, wrap Cumberland sausage. Use half rasher for wrap chipolata.
3. Take 1 or 2 shallow baking trays and arrange the wrapped sausage and chipolata.
4. Take a large roasting tin, add oil and sliced onions and toss well.
5. Place on the top oven shelf and roast, keeping sausage beneath, for about 20 min.
6. Prepare a mixture of Worcestershire sauce, sugar, ketchup and mustard sauce along with seasoning. Keep aside for 20 min.
7. Add to onions and continue roasting for 10 minutes more till sticky.
8. Take off from oven and keep aside, retaining the warmth. Check if sausages are cooked to doneness. If not, grill till desired doneness.

SERVING
9. Halve the buns and serve along with sticky roasted onions, crisp bacon-wrapped sausages and oven fries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Sausage
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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