The most appetizing cider-glazed hot dogs for the grown ups this bonfire night; a delicious seasonal flavor, served with a heap of sticky shallots. This method works perfectly with our speedy sausages or our organic hot dogs; your food really will be stealing the show this bonfire night.
- 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 cider-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.