Great mid-week feeds don’t need to be complicated. These are just hot dogs but made more tasty by adding a few extras you probably already have in the cupboard.
Hot dogs with mustardy onions to serve 4
- 8 good-quality pork sausages
- 2 tbsp sunflower oil
- 2 onions, thinly sliced
- 1 tsp mustard seeds
- 4 part-baked mini baguettes
- 1 tbsp Dijon mustard
- large pinch brown or muscavado sugar
- 2 tsp wine or cider vinegar
Heat the oven to 200C/180C fan/gas 6.
Put the sausages in a non-stick baking tray and bake for 20 minutes. Meanwhile, heat the oil in a large frying pan and fry the onions and mustard seeds for 10-15 minutes or until soft and golden.
Brush the sausages with maple syrup and return to the oven along with the baguettes. You should turn the oven up now to 220C/200 fan/gas 7 and cook for another 5-8 minutes or until the sausages are dark and sticky and the baguettes are cooked.
Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open, stuff two sausages into each one and pile on the mustardy onions.
Reminds us of Halloween!
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Those look delicious. Thanks for the recipe, and thanks for writing your blog!
Hey Dan. Thank you for stopping by! J & J
hot dogs with ketchup?….no no NO….only mustard and only the best! ha ha. Look good though on their own!
Hey Josh – mustard was the wrong colour for the pic – it would have all looked to yellow! Lol! Very yummy and yes ketchup is optional!