Hotdogs with Sticky Roasted Onions

Ingredients

12 rashers streaky bacon

12 sausages

1 large onion, sliced

2 red onions, sliced

2 tbsp olive oil

3 tbsp wholegrain mustard

2 tbsp tomato ketchup

3 tbsp dark muscavado sugar

1 tsp Worcestershire sauce

Soft rolls, to serve

Method

Heat the oven to 200C/180C fan/gas 6.  Wrap a bacon rasher around each sausage and spread out in a large shallow baking tray (use two if necessary).  Alternatively you can BBQ the sausages over glowing white coals.

In a large roasting tin, toss the onions with the oil and roast on the top shelf of the oven, with the sausages below, for 20 minutes.  Mix together the mustard, ketchup, sugar and Worcestershire sauce with some seasoning.  After 20 minutes, stir this into the onions.  Roast for 10 minutes more until sticky, then remove from the oven and keep warm.

Split the rolls and serve with the crisp bacon-wrapped sausages, sticky roasted onions and some extra ketchup, if you like.

Source: BBC Good Food Magazine, June 2010 edition

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