Sausage & bacon mustard wraps

Hot dogs are so much better when you make them at home. These have mustard, bacon and caramelised onions to give them a delicious flavour

Serves: 4

What you need:

• 4 thin Richmond sausages
• 1-2 tbsp Dijon mustard
• 4 rashers of smoked streaky bacon
• 4 small white bread rolls, split in half
• Dijon mustard, to spread
• Watercress, to serve

For the caramelised onions:

• 1-2 tbsp olive oil
• 1 large onions, peeled and thinly sliced
• 1 garlic clove, peeled and finely chopped
• 55g/2oz soft brown sugar
• 1 tbsp red wine vinegar
• Salt and pepper

What you do:

1. Pre-heat the oven to 190C/375F/Gas 5.
2. Brush each sausage generously with the dijon mustard. Wrap a rasher of streaky bacon around each sausage and then place on a non-stick baking tray.
3. Season with a little salt and pepper and bake the sausage wraps for approximately 20-25 minutes, turning occasionally, until the sausages are cooked through and the bacon is crispy.
4. Meanwhile, for the caramelised onions, heat the oil in a non-stick frying pan and sauté the onion and garlic for a few minutes, to soften. Add the sugar, vinegar and seasoning and cook on a low heat for a further 10-15 minutes until the onions are caramelised.
5. Spread a little Dijon mustard onto the bread rolls and scatter with watercress. Remove the sausage wraps from the oven and arrange on top.
6. Remove the caramelised onions from the heat and spoon on top of the sausages. Serve.
7. Store any excess caramelised onions in a kilner jar for later use.

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