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 make 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
How to make perfect sweet and sour onions
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.
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.
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.
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!
Hot dogs with Sweet and Sour Onions Step by Step.
Hot Dogs with Sweet and Sour Onions
- 8 good pork sausages
- 25 g butter
- 2 tbsp olive oil
- 2 large onions sliced
- 2 clove garlic chooped
- 1 tbsp light muscovado sugar
- 2 tbsp balsamic vinegar
- 8 hot dog rolls
- 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 tbsp 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 tbsp light muscovado sugar, 2 tbsp balsamic vinegar and cook for 1 to 2 minutes. 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.
- You can aslo 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.