It doesn't matter if its a summer barbeque or a cold November bonfire night. Hot dogs are fun to eat and when topped with tons of sticky sweet and sour onions, they are going to be gone in a flash.
Hot dogs are fun food, always popular and eaten with little or no ceremony. You can even do away with both plates and cutlery. Which makes them perfect for informal meals, be it for a mid-week treat, a summer barbecue or bonfire night.
Growing up in a village, on bonfire night we would go to the village firework display. The price of the tickets to the display include food and as my dad was the village baker it fell on him to cook not only the hotdog rolls but also enough jacket potatoes for everyone in the large bread ovens.
So for me, hot dogs and jacket potatoes are synonymous with bonfire night and while those days have gone (I have lived in London for 30 odd years now) I still like to serve these on bonfire night. Either before or after going to a firework display.
If you like jacket potatoes then you may like to try my Leek and Brie Stuffed Potatoes
Good quality sausages make these hot dogs taste great, but to really make your hot dogs that extra bit special then serving them with plenty of onions is a must. And when they are sweet and sour onions, that's even better.
Ingredients
- Sausages – Hot dogs are often made with frankfurters, but I prefer hot dogs made with quality butcher sausages with a high meat content. Baked in the oven they are quick and easy to cook and taste delicious.
- Butter – lightly salted
- Olive oil – Extra virgin
- Onions – large brown onions
- Garlic
- Light muscovado sugar – for the best flavour as it gives some extra sweet caramel notes, any other sugar can be used as a substitute
- Balsamic vinegar – for the sour notes
- Hot dog rolls
How to cook the sausages
You can fry or grill the sausages but you have to keep turning them to ensure they colour evenly so I find baking them in the oven is the easiest.
Simply place the sausages on a lightly oiled baking tray and bake for 20 – 25 minutes, turning once or until golden and cooked through. Do not prick the sausages with a fork or all the lovely meat juices will run out and the sausages will be dry. They will also stick to the the baking tray.
How to make perfect sweet and sour onions
The trick to getting perfect sweet and sour onions is not to rush them. Cook them over a medium-low heat until they soften and begin to caramelise. If you have the heat too high the onions will burn rather than caramelise and burnt onions taste bitter.
Once the onions are softened and beginning to colour, add the garlic and cook for another minute or two. Garlic burns very easily and also has a bitter taste when burnt.
Then add the sugar and vinegar and cook until golden brown and meltingly soft, stirring frequently.
To serve
You can either assemble the hot dog and then serve, or let everyone help themselves. Just make sure those that are first up don't help themselves to all the onions!
They are complete on their own but you can also serve with tomato, barbecue or brown sauce. Or mustard, I like a nice whole grain mustard.
Hot dogs with Sweet and Sour Onions Step by Step.
Step 1 Roast the sausages on a lightly oiled baking tray in the oven until golden and cooked through.
Step 2 Melt the butter and oil together, then add the onions and cook gently.
Step 3 Once the onions are beginning to colour, add the garlic.
Step 4 Stir in the light muscovado sugar and balsamic vinegar.
Step 5 Cook until golden. Stirring frequently.
Step 6 Serve the sausages in rolls topped with the onions.
Hot Dogs with Sweet and Sour Onions
Ingredients
- 8 good pork sausages
- 25 g butter
- 2 tablespoon olive oil
- 2 large onions sliced
- 2 clove garlic chopped
- 1 tablespoon light muscovado sugar
- 2 tablespoon balsamic vinegar
- 8 hot dog rolls
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place the sausages on a baking tray and bake for 20 – 25 minutes, turning once or until golden and cooked through. Do not prick the sausages with a fork or all the lovely meat juices will run out and the sausages will be dry.
- Meanwhile, heat 25g (1oz) butter and 2 tablespoon oil in a small frying pan and add 2 large sliced onions.
- Fry over a low heat for 10 to 15 minutes until soft and just beginning to turn golden. Add 2 chopped garlic cloves and fry for another minute or two
- Stir in 1 tablespoon light muscovado sugar, 2 tablespoon balsamic vinegar and cook for 1 to 2 minutes until golden. Stirring frequently to prevent the mixture from burning on the bottom of the pan.
- Serve the sausages in the hot dog rolls, topped with the onions.
Notes
- You can also grill or fry sausages for 15- 20 minutes, turning frequently.
- Add a hint of spiciness by adding 1 – 2tbsp sweet chilli sauce to the onions just before serving.
Carole says
My family love theses so good and easy to do
Jacqueline Bellefontaine says
Whats not to love about a hot dog with tons of onions? Im so glad your family agree:)
Eb Gargano | Easy Peasy Foodie says
These look fab. I love how you've done the onions! And I totally agree about using proper meaty sausages. I'm really not a fan of frankfurters! Eb x
Cat | Curly's Cooking says
Oooh these look so delicious! Perfect for any time of year.
Jacqueline Bellefontaine says
I agree any time of the year is a good time for hot dogs but none so more than Bonfire night
Veronica says
Those sweet and sour onions sound absolutely delicious. There's a piece of steak in the freezer just begging to be eaten. Steak and onions on the menu tonight I think!
Jacqueline Bellefontaine says
Oh my that would be good the onions would definitely go well with steak 🙂 You've made me hungry again now!
Janice Pattie says
Now those are real hot dogs. The onions look absolutely gorgeous, I can almost smell them!
Donna says
I love a good old hot dog and onions! Always reminds me of being a kid. These look lovely, I love the idea of sweet and sour onions.
Jo Allison says
The aroma of onions slowly caramelising in the pan has been one of my favourite ones since I can remember! Perfect hot dogs topping ever!
Lesley Garden says
I have to say I love hotdogs and I don't think there is anything better to eat outdoors when it's cold. Love your sweet and sour onions, these I am going to have to try out.
Jacqueline Bellefontaine says
You must they really are delicious and so easy
Helen - Cooking with my kids says
As much as i like a good frankfurter in a bun, those sausages with the onion looks delicious! I've never made onions like that with the balsamic and sugar, i'll try it next time, they sound perfect. #CookBlogShare.
San says
Nah, the whole point of hot dogs is the frankfurters; otherwise, it's just sossidge inna bun 🙂
Jacqueline Bellefontaine says
I think we will just have to agree to disagree here 🙂
Nico @ yumsome says
Ooh, you totally had me at those onions! As I've been reading your post, my MIL is in the kitchen, preparing a sausage casserole, and the aroma of caramelised onions, coupled with your delicious-looking photos, is making my tummy rumble something rotten!
Have a lovely bonfire weekend! xx
Jacqueline Bellefontaine says
yes, the onions are something else!! I go along the line of hot dog with my onions - Can never have too many. I considered doubling the quantity but I figured not everyone is as greedy with the onions as I am.
Chloe Edges says
They look gorgeous - we also always had jackets and hot dogs on bonfire night but we haven't for years - I think I'll have to schedule them into Tuesday's meal plan for old times sake!
Its also an excellent point about putting the garlic in later in the cooking of the onions - it drives me batty watching TV chefs throw garlic in first as though they don't know better!
Jacqueline Bellefontaine says
jackets and hot dogs are classics real comfort food I love bonfire night as its only a couple of days after my birthday so i often had a bonfire birthday party as child