Maple-Glazed Hot Dogs with Mustardy Onions
Ingredients
- 2Tbsp Edlyn Maple Flavoured Syrup
- 8 Pork Sausages (Good Quality)
- 2 Onions (thinly sliced)
- 4 Part-Baked Mini Baguettes (Alternatively use a French Stick cut into 4)
- 1tsp Yellow or Black Mustard Seeds
- 1Tbsp Dijon Mustard
- 2tsp Cider Vinegar
- 2Tbsp Sunflower Oil
- Brown Sugar (large pinch)
Method
Heat fan forced oven to 180°C / 200°C.
Place the pork sausages in a non-stick baking tray and roast 20 minutes.
Heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 minutes until softened and golden.
Remove the sausages and brush with the Maple Flavoured Syrup.
Add the baguettes onto the same baking tray. Increase the oven temperature to 200°C / 220°C and return the tray 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.
Tip: Cut 2 large corn cobs in half and boil for 5 minutes. Brush with olive oil, then barbeque or grill for 5 minutes, turning until golden brown. Rub with lime wedges before eating.
Time Needed
- 10 mins
Prep - 30 mins
Cook
Difficulty & Yield
- easy
- Serves
4
