Easily doubled if the kids have friends over, and you can also add French fries, baked beans and a big salad, if you’re feeding a crowd.
SERVES 4 – 30 minutes
– 8 good-quality pork sausages.
– 2 tbsp sunflower oil.
– 2 onions, thinly sliced.
– 1 tsp yellow or black mustard seeds.
– 2 tbsp maple syrup.
– 4 part-baked mini baguettes.
– 1 tbsp Dijon mustard.
– large pinch brown sugar.
– 2 tsp wine vinegar or cider vinegar.
Step 1:Heat oven to 220C/200C fan/gas 7. Put the sausages on a non-stick baking sheet and roast for 15 minutes. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10–15 minutes until softened and golden.
Step 2:Remove the sausages from the oven and brush with maple syrup. Pop the baguettes on to the same baking sheet and cook the baguettes and sausages for 5–8 minutes until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.
Note : PER HOT DOG 498 kcals, protein 21g, carbs 43g, fat 28g, sat fat 8g, fibre 2g, sugar 12g, salt 2.37g