Maple-glazed hot dogs with mustardy onions

Contains pork – recipe is for non-Muslims only
Treat yourself to a homemade TV dinner of sticky sausages topped with fried onions

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 498
  • fat 28g
  • saturates 8g
  • carbs 43g
  • sugars 12g
  • fibre 2g
  • protein 21g
  • salt 2.37g


  • 8 good-quality pork sausages
  • 2 tbsp sunflower oil
  • 2 onions, thinly sliced
  • 1 tsp yellow or black mustard seeds
  • 2 tbsp maple syrup
  • 4 part-baked mini baguettes (or cut a French stick into 4 pieces)
  • 1 tbsp Dijon mustard
  • large pinch brown or muscovado sugar
  • 2 tsp wine or cider vinegar


Serve with golden corn
Cut 2 large corn cobs in half and boil for 5 mins. Brush with olive oil, then barbecue or grill for 5 mins, turning until golden brown. Rub with lime wedges before eating.


  1. Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.

  2. Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins 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.

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