Instead of traditional hotdogs, serve these sausage and bacon mustard wraps with caramelised onions at your next barbecue.
- 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 serve
- For the caramelised onions
- 12 tbsp olive oil
- 1 large onions, peeled and thinly sliced
- 1 garlic clove, peeled and finely chopped
- 55g (2oz) soft brown sugar
- 1tbsp red wine vinegar
- Salt and pepper
Pre-heat the oven to 190°C (375°F, gas mark 5).
Brush each sausage generously with the Dijon mustard. Wrap a rasher of streaky bacon around each sausage and then place on a non-stick baking tray.
Season with a little salt and pepper and bake the sausage wraps for approximately 20-25 mins, turning occasionally, until the sausages are cooked through and the bacon is crispy.
Meanwhile, for the caramelised onions, heat the oil in a non-stick frying pan and sauté the onion and garlic for a few minutes, to soften. Add the sugar, vinegar and seasoning and cook on a low heat for a further 10-15 mins until the onions are caramelised.
Spread a little Dijon mustard onto the bread rolls and scatter with watercress. Remove the sausage wraps from the oven and arrange on top.
Remove the caramelised onions from the heat, spoon on top of the sausages then serve.
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Store any excess caramelised onions in a kilner jar (rubber-sealed, screw-topped jar) for later use.