Hotdogs With Sticky Roasted Onions
Get ready to tantalize your taste buds with this mouthwatering recipe. Succulent sausages wrapped in crispy bacon, smothered in a rich and flavorful sticky sauce, served with roasted onions on a bed of soft rolls. It's a combination of savory and sweet that will leave you wanting more. This dish is perfect for a hearty meal or a fun gathering with friends and family. The aromas wafting from the oven will have everyone eagerly awaiting the moment it's ready to be devoured.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 8-10 with seconds
Nutrition
- Calories: 655 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 4.58 milligram of sodium
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