The most appetizing hot dogs for the grown ups this bonfire night; a delicious seasonal flavor, served with a heap of sticky shallots. Mmm amazing! You just won’t be able to resist digging into one of these! This recipe works perfectly with our speedy sausages or our organic hot dogs; your food really will be stealing the show this bonfire night. This recipe has been adapted from Tesco’s Real Food, as we just wanted to share it with you all.
- 800g shallots
- 200ml English cider
- 2 tbsp honey
- 2 tsp wholegrain mustard
- 12 Helen Browning’s organic hot dogs, or lots of Helen’s speedy sausages
- 2 ciabattas (split lengthways and cut into thirds)
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the shallots in an ovenproof dish, sprinkle with 2 tablespoons of water, cover with foil and roast for 1 hour. Set aside and leave to cool slightly.
- Put the cider, honey and mustard in a small saucepan and simmer for 15 minutes, until the mixture has reduced by about two-thirds.
- Meanwhile, put the sausages (or hot dogs) in a roasting tin and cook for 5 minutes, then coat with half the glaze and put back into the oven to cook for a further 5 minutes.
- Squeeze the cooked shallots out of their skins, roughly chop, then stir in with the sausages/hot dogs. Brush the meat with the rest of the glaze, then return the tin to the oven for 5-10 minutes until everything is golden brown and sticky. Put the ciabatta in the oven for 5 minutes. Season the sausages/hot dogs, then spoon the sausages or hot dogs and some shallots onto each warmed ciabatta bap and serve.