Peach punch
Add a boozy kick to your summer party with this peachy cocktail
Hotdogs with sticky roasted onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8-10 with seconds
Skip to ingredients
- 22 rashers unsmoked streaky bacon6 halved
- 16 Cumberland sausages
- 12 chipolatas
- 3 white onionssliced
- 3 red onionssliced
- 3 tbsp olive oil
- 5 tbsp wholegrain mustard
- 5 tbsp tomato ketchup
- 5 tbsp dark muscovado sugar
- 2 tsp Worcestershire sauce
- soft rollsto serve
- oven friesto serve (optional)
Nutrition: per serving
- kcal655
- fat44g
- saturates15g
- carbs33g
- sugars20g
- fibre2g
- protein32g
- salt4.58g
Method
step 1
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.
step 2
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.
step 3
Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.
