Sausage and Bacon Mustard Hotdogs with Caramelized Onions
Sausage and Bacon Mustard Hotdogs with Caramelized Onions is a modern British recipe for a classic dish of sausage and bacon hotdogs with mustard and caramelized onions that makes and excellent Bonfire Night dish. The full recipe is presented here and I hope you enjoy this classic British version of: Sausage and Bacon Mustard Hotdogs with Caramelized Onions.
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Ingredients:
4 thin sausages
12 tbsp Dijon mustard
4 rashers of smoked streaky bacon
4 small white bread rolls, split in half
Dijon mustard to spread watercress, to garnish
For the Caramelized Onions:
1 tbsp olive oil
1 large onion, peeled and thinly sliced
1 garlic clove, peeled and finely chopped
60g soft brown sugar
1 tbsp red wine vinegar
salt and freshly-ground black pepper, to taste
Method:
Brush each sausage generously with Dijon mustard then wrap a rasher of bacon around each one before setting on a non-stick baking tray.
Season with a little salt and black pepper then bake the bacon-wrapped sausages for about 25 minutes, turning occasionally, until the sausages are cooked through and the bacon has crisped.
Meanwhile, prepare the caramelized onions. Heat the oil in a non-stick frying pan and use to fry the onion and garlic for about 5 minutes, or until softened. Add the sugar, vinegar and seasonings and cook on low heat for a further 15 minutes, or until the onions are nicely caramelized.
Spread a little Dijon mustard onto each of the bread rolls (use English mustard for more of a kick) then scatter a little watercress on top. Remove the sausages from the oven and arrange on top. Spoon the carmelized onions over the sausages and serve.
