Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional
Prep:15 mins
Serves 8-10 with seconds
22 rashers unsmoked streaky bacon, 6 halved16 Cumberland sausages12 chipolatas3 white onions, sliced3 red onions, sliced3 tbsp olive oil5 tbsp wholegrain mustard5 tbsp tomato ketchup5 tbsp dark muscovado sugar2 tsp Worcestershire saucesoft rolls, to serveoven fries, to serve (optional)
STEP 1Heat 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 2In 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 3Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.
