HOT DIGGEDY DOGS! BONFIRE BANGERS IN WRAPS (HOT DOGS/SAUSAGES)
A deliciously different way of serving up Hot Dogs for Bonfire Night or Halloween! Choose your favourite bangers or dogs, mine are high meat content Lincolnshire sausages with herbs, then oven bake them for ease with sticky roasted mustard coated onions - all in one pan! Serve with lashings of tomato relish or tomato ketchup for a great comfort dish on the run! The great thing about this recipe is that it can also be kept warm in the oven, whilst the spooky activities are in action, or dad is still trying to light the DAMP fireworks in the garden!! If you are serving this to little ones who may not like the mustard, just leave it out and add a little tomato puree instead for a tomatoey onion taste. (Edited and adapted from a Good Food recipe, 2007)
Provided by French Tart
Categories Lunch/Snacks
Time 35m
Yield 6 Hot Diggedy Dogs, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to Fan180C/ conventional 200C/400F/gas 6. Pour the oil into the tin and put it in the oven for a couple of minutes to heat up. Add the sausages to the hot tin and roast for 10 minutes.
- Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre.
- Stir the wholegrain Dijon mustard through the the onion slices, and then add some salt and pepper; turn them to coat in the hot oil at the bottom of the tin.
- Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are completely cooked through.
- Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and easier to roll.
- Place a sausage and some onion mixture on each one, top with a spoonful of relish and roll, folding the bottom over. Serve straight away, wrapped in paper napkins.
Nutrition Facts : Calories 233, Fat 19.5, SaturatedFat 5.5, Cholesterol 40.3, Sodium 385.7, Carbohydrate 5.2, Fiber 0.8, Sugar 2.2, Protein 9
HOT TOULOUSE SAUSAGES WITH A TOMATO, CAPER AND SHALLOT SALAD
Seriously meaty, these delectable sausages go down a treat with Rick Stein's refreshingly light salad.
Provided by English_Rose
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the dressing, whisk the mustard, vinegar and garlic together in a small bowl, then very gradually whisk in the oil to make a thick, emulsified dressing. Season to taste with salt and pepper and set to one side.
- Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.
- Meanwhile, overlap the tomato slices on a large, oval platter and sprinkle with a few sea salt flakes and ground black pepper. Scatter over the shallots and the capers.
- Lift the sausages onto a board and slice each one on the diagonal into 4 pieces. Whisk 2 tablespoons of warm water into the dressing to loosen it a little, then drizzle over the salad.
- Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.
Nutrition Facts : Calories 218.5, Fat 20.8, SaturatedFat 2.7, Sodium 178.6, Carbohydrate 8.2, Fiber 1.8, Sugar 3.4, Protein 1.8
HOT DIGGEDY DOGS
Bonfire night wouldn't be complete without bangers - here, sausages and onion roast together in the oven
Provided by Silvana Franco
Categories Dinner, Side dish, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Pour the oil into the tin and put it in the oven for a couple of minutes to heat up. Add the sausages to the hot tin and roast for 10 minutes.
- Push the sausages to the outer edges of the tin and scatter the sliced onion in the centre. Sprinkle the onion slices with the mustard seeds and some salt and pepper and turn them to coat in the hot oil at the bottom of the tin. Return to the oven for 10-15 minutes until the sliced onions are golden and the sausages are completely cooked through.
- Briefly heat the flour tortillas in the oven, microwave or in a dry frying pan to make them softer and easier to roll. Place a sausage and some onion on each one, top with a spoonful of relish and roll, folding the bottom over. Serve straight away, wrapped in paper napkins.
Nutrition Facts : Calories 351 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.79 milligram of sodium
HOT DOG WRAP OLé
Give the hot dog buns a rest and wrap your franks with salsa and pepper jack cheese in warmed whole wheat tortillas instead. Olé, indeed!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Grill franks 7 to 9 min. or until heated through, turning occasionally.
- Top tortillas with 2% Milk Singles, lettuce, franks and salsa; roll up.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1130 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 2 g, Protein 14 g
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