Hotdogs with sticky roasted onions

Contains pork – recipe is for non-Muslims only
Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional

  • Prep:15 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 655
  • fat 44g
  • saturates 15g
  • carbs 33g
  • sugars 20g
  • fibre 2g
  • protein 32g
  • salt 4.58g


  • 22 rashers unsmoked streaky bacon, 6 halved
  • 16 Cumberland sausages
  • 12 chipolatas
  • 3 white onions, sliced
  • 3 red onions, sliced
  • 3 tbsp olive oil
  • 5 tbsp wholegrain mustard
  • 5 tbsp tomato ketchup
  • 5 tbsp dark muscovado sugar
  • 2 tsp Worcestershire sauce
  • soft rolls, to serve
  • oven fries, to serve (optional)


Cook it on the barbie
Cook the onions in the oven, but take the bacon-wrapped sausages outside. Cook them on the coolest part of the barbecue, so they cook through without burning, adding the chipolatas when the Cumberlands are about half done.


  1. Heat 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.

  2. In 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.

  3. Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.

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